This
and this
equals
The great irony during canning season is that we rarely eat a homemade meal because all of my thought and energy is focused on preserving the foods that currently occupy the shelves and drawers in the fridge. As of tonight, I have the following waiting for my attention: 1 head of green cabbage, 1 head of red cabbage, 5 large cucumbers, 1 gallon bag of sliced apricots, 1 qt. bag of gooseberries, 1 gallon bag of tomatillos, 4 pickling cucumbers, 4 zucchini, 1 qt. bag of shredded zucchini, 1 qt. bag of chopped cheddar cauliflower, 6 crookneck summer squash, and 1 gallon bag of beets. On my kitchen counter there is a bin of apples, a bowl of tomatoes, the dehydrator currently drying apples, and 8 pints of canned German red cabbage are just starting to cool. And Justin wonders why the laundry doesn't get put away! I picked all of the produce in the above photos over the last two days and yet the kids ate mac and cheese for dinner tonight (J was out fishing until 10:30pm and ate leftover mac and cheese when he got home). Granted, we do have leftover grilled eggplant, zucchini and squash in the fridge but it's buried underneath the cucumbers, I think. The tops of the cupboards are starting to fill up with beautifully colored jars of raspberry jam, apricot syrup, and brandied cherries. If all goes according to plan, I should have almost every color of the rainbow represented by the end of canning season. Of course, we may also have a garbage can full of empty McDonald's cartons.
