It ought to get even more interesting after my MIL ships out Grandma's pressure canner. My mom is doing the jams and things like that...but I want to can stock as soon as I get it. I have nearly an entire shelf in my freezer of various stocks (beef, chicken and ham), and I want that space for fruit, veggies, and meat*. I also have half of another shelf of bones that need to be cooked into stock.
As allanh pointed out a few weeks ago...I'm getting scary.
So what did I do tonight? I made and stuck in the freezer fresh basil pesto. About 3 cups total, split into half-cup servings in small baggies. The basil is out at the farmers markets and quite fresh and lovely...and fairly cheap at about a buck a bunch...and a bunch translates as about a cup of packed leaves. I may get some more this weekend to make a bit more...but I'm not sure we'll eat much more than 6 servings of pesto in the next year. But it will be nice to have around waiting for inspiration.
I've got an inventory sheet going on my freezer. One sheet for meat, one sheet for veggies & fruits. My freezer is getting stuffed...I'm running out of room and its not even August yet.
I think I'll can tomatoes too. We eat a lot of 'em in winter. And maybe pasta sauce...that will use up some of the meat in the freezer, and free up more space for veggies (I hate canned veggies). Hrmmm.
Ooo...maybe some chili too?
Oh yea. I also rolled another three with dinner tonight. Pasta with Fresh Tomato sauce (with a bit of paste and a splash of red wine to improve flavor) with fresh garlic and basil. And sauteed greens with garlic and lemon on the side. The kids kinda looked at it and went Yuck! But after I was able to convince Ike to take a taste...all three ate most of what I gave them saying how good it was. She shoots! She scores!
*Why meat do you ask? Well, I'm in the process of switching us to pastured, free range meat. Summer is slaughter time. So if I want chicken, pork, beef or lamb this winter...I need to buy it now. I currently have about 70 lbs of beef and 17 lbs of chicken (four whole). And I want to free up some space so I can buy more chicken. I'll break up the next batch of 5-6 chickens into parts (leg quarters, and boneless, skinless breasts) and cook the bones into stock, which I'll then can. Its lots of work, but we are eating healthier food. I will not be having my daughters hit menarche at age 8.