What did you do in the garden today?

Good morning gardeners. Thank you for the birthday wishes. I had a good day. Yesterday I canned 6 pints of tomato sauce and turned the big cucumber into 4 mini loaves of cucumber bread. The bread is currently languishing in my new freezer. Taking time off the other day kind of put me behind so now I'm trying to get caught up. After the usual feeding and cleaning the chicken coop, then picking tomatoes from the garden I started the laundry and bread making right after breakfast. I finally got my second cup of coffee. I have tiny green beans, I'm hoping for the best that they will become "grown-up" green beans despite the cooler weather. My goodness @karenerwin, you sure are making a lot of jellies and jams. I've thought about making the reduced sugar versions, I'm curious about how they compare with regular jellies and jams regarding the gel factor. Is there a noticeable difference? Have a great day everyone and enjoy your harvest.
 
Good morning gardeners. Thank you for the birthday wishes. I had a good day. Yesterday I canned 6 pints of tomato sauce and turned the big cucumber into 4 mini loaves of cucumber bread. The bread is currently languishing in my new freezer. Taking time off the other day kind of put me behind so now I'm trying to get caught up. After the usual feeding and cleaning the chicken coop, then picking tomatoes from the garden I started the laundry and bread making right after breakfast. I finally got my second cup of coffee. I have tiny green beans, I'm hoping for the best that they will become "grown-up" green beans despite the cooler weather. My goodness @karenerwin, you sure are making a lot of jellies and jams. I've thought about making the reduced sugar versions, I'm curious about how they compare with regular jellies and jams regarding the gel factor. Is there a noticeable difference? Have a great day everyone and enjoy your harvest.
I use the pectin specifically for low or no sugar recipes and the only difference I see is taste. You can taste the ingredients ( grapes, peaches, whatever, instead of overpowering sweetness). They may set up a little softer, but I usually cook mine until I see it is just about sheeting off the spoon, and then I can it.
I've been looking for other ideas to can some of the fruit that I have been getting ( and looking up uses).
Today I am going to make another grape conserve using green grapes and can up the rest of the apples ( as chunks, slices or applesauce). I am also waiting to get more tomatoes so I can try some of the salsa recipes that I have found, as well as can some more tomatoes and sauces!

The funniest thing about all the jellies and jams is that I don't usually eat a lot of jam or jelly! :lau Too much extra sugar. I do end up giving a lot of them away, which also makes me happy. Plus my hubby likes jam or jelly on biscuits.
 
Woke up to zero visibility fog and VERY WET hay on the ground. Sigh

My family has left their home on the cost of Florida, just north of Daytona. Very much for the best. All you can do is get out of the way. The Tamp family is staying put. More power to them.

Manged about a gallon of mostly ripe tomatoes yesterday. I bring them in early so they don't crack. I have 3 gallons to puree today. This puree thing has really paid for itself !

I had to crawl into the hive yesterday. One honey comb fall was super crooked, so I cut it out and they can make that one straight again. I took the comb and jared it up and will send it to my sister.

I have several customers that like creamed honey, so I have several jars of that crystalizing in the refrigerator as we speak.

Who am I kidding? I love it too.

OC I have a whole hoosier cabinet full of honey, so what's that say?

Working on sorting out the lower level today, still. I can only stand about two hours at a go.

Then I MUST fertilize the garden. TOO much rain. I'm sure it's ready for some food.

Have a great day all!
 
20190812_160728.jpg
metaphorically speaking. Lol. They are this big. 4 foot long.

Banana bread going here.
 
I mixed a couple recipes see how they come out and made the muffins here
Banana Bread:
2 cups of flour used
1 1/2 teasp baking powder used
1/2 teasp baking soda used
pinch of salt used
1/4 teasp nutmeg used
1/4 teasp ginger used
1 teaspoon cinnamon used
2 eggs beaten used 3 pullet eggs
1 cup sugar (I use 1/2 c)
1 1/2
cups mashed bananas (or more) used 3
1/2 cup canola oil none
1 cup chopped walnuts none
Dry ingredients in one bowl
Wet ingredients in one bowl
combine. I use a 9 x 5 large long loaf pan
Oven 350 degrees for 30-35 minutes

HEALTHY Banana Nut Muffin
2 1/4 cups oat bran cereal (Bob's Red Hill) 2 cups
1 tablespoon of baking powder same
3 tablespoons maple syrup used
1/2 cup chopped nuts none
1 1/4 cup skim milk powder none added whole milk 1/2 cup
2 ripe bananas mashed with fork same but added 3
1 1/4 teaspoons cinnamon same
2 beaten with fork/ eggs same
3 tablespoons canola oil used
One bowl for dry ingredients one bowl for wet ingredients
Mix/stir only to combine ingredients
425 degree oven 15-17 minutes


Using the temp and time of the bran recipe
 

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