Thursday, October 16, 2014

Has it Frosted Yet

If it has dipped down into the 20s at all, that means it is the end of the garden. Even your covering won't protect your plants if it's getting that cold. If you're lucky though, you might be able to squeak out another week, but for the most part all your second crop of beets and carrots, and all of your parsnips and salsify should be done now. Get them in. Get them canned up, and then plan on coming back out here and putting this row to bed for the winter.

If it hasn't frosted yet, the potatoes can still keep going. They're pretty durable. If it has, and you find yourself a little swamped, lay sheets of plastic over these rows and get them dug up as soon as possible.

My trusty preserving book says that parsnips are not recommended for pressure canning. It says it's better to keep them is cold storage. However, it does give canning instructions. I really wish I had a root cellar.

Parsnips:
Pressure Canning:
  • Wash and peel.
  • Cube or slice.
  • Cover with boiling water and boil for 3 minutes
  • Drain, reserving liquid.
  • Pack into jars and cover with the hot liquid, leaving 1 inch at the top.
Cook for 25 minutes at 10 pounds
Remember what I said about following canner directions.

Freezing:
  • Choose smooth and tender roots
  • Remove tops, peel and wash
  • Chop or slice
  • Blanch in boiling water for 3 minutes or in steam for 3 minutes
Salsify:
Pressure Canning:
  • Scrub and slice
  • Immediately drop into 1/2 gal water with 1T of vinegar and 1T salt
  • As soon as harvest has been added to the water solution, rinse quickly and place in a pot
  • Cover with boiling water, boil for 2 minutes
  • Drain and reserve liquid
  • Pack in jars to within 1 inch of the top
  • Cover with reserved liquid
Cook for 30 minutes at 10 pounds

My trusty preserving book did not have directions for freezing. Might not be a good idea.

It's almost over

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