It seems like Will’s been busy all summer peeling logs. That’s because he has! Any structures built from scratch (as in logs) DO take a long time, not just because of the intricate fitting, but also the basic peeling that is needed so your logs won’t become hiding and dwelling places for damaging insects such as carpenter ants and borers. No, we won’t have the barn done for this winter. But it’s coming along steadily and hasn’t cost us much, so far. In fact, the biggest expense has been the log screws and lag bolts. So, as before, we just keep plugging away. As long as we make some progress every day, we’re satisfied.

Meanwhile, I’ve been finishing up the fall canning. All of the tomatoes are finished. I did my last batch of pizza sauce yesterday, as well as a big batch of sweet red peppers. I’m nearing the last of my peppers too, and today I’ll finish them off by making sweet/hot red pepper jelly with the last of our sweet peppers and jalapeños. That’ll be so tasty! And pretty too, as the red peppers shine like jewels in the jars. The jelly will too, without added food coloring.

I’ve been making cheeses right along and yesterday I made a nice quick mozzarella and soft white cheese that’s a dynamite exchange for store-bought cream cheese. And I’ve been making butter about twice a week. Boy, is that better than store butter! (I do cheat and use a hand mixer to whip the cream, then dump it in my hand cranked butter churn to save time and my poor wrists.) It’s just so great to have all those dairy products from our own milk! And I know how sanitary I am with my milking and milk care. At every meal Will says, “Did you kiss that cow today?” — Jackie

5 COMMENTS

  1. Estes,

    Believe me, I truly appreciate all that Will does, and I tell him that every day. Your drought has to be horrible; we are also in drought, but not so high a temperature, thank God. We were able to water from our spring, which is holding out well, but our creek and ponds are about dried up, as are some of the rivers around here. It looks so desolate! It’s good you can buy produce at a decent price to help in your canning. I, too, buy some store stuff on sale, to can. I have another $1.00 a pound ham in the fridge waiting for me now! Keep up the good work.

    Jackie

  2. Love your blogs!!!!!!!!And hang on to Will, Its really really dry down here in Texas, Nobody Has anything left in their garden, so hot with temps being over 100 for days, and no water in sight, but we are hanging on, and proud of what we have canned, my oldest son and wife go to an auction several miles away and come away with some good produce some time , which they share,and which I promtly put in jars, and I do get some good deals sometimes at the grocery store, which goes in jars. I am very thankful for my “Meal in a Jar” Potatoe Soup with onions,carrots,and celery. Gobs better than “Sto-bought”Thanks to you……Estes

  3. I didn’t know you could whip the cream first to save time when making butter. What a great tip, thanks Jackie!

  4. Jackie,

    I wanted to report an interesting discovery I made when I was making the Amish Cole Slaw. I didn’t get the blade turned over on my food processor and I sliced the carrots instead of shredding them. Hubby and I really like the change. The carrots are just a little bit crisp when you bite into them. I also ran out of distilled vinegar and had to use apple cider vinegar and we liked the mellowness of the apple cider vinegar. I have passed the recipe on to my sister and her best friend because they were eating before I could get it canned yesterday!

    Thanks! Judy

  5. I love that he asked you if you’d “kissed” that cow today! Husband always tells everybody that I kiss my goats good night each night…..:)

    So glad to see you all are still doing great! Thought of all your great advice today as I was making blueberry jelly and apple sauce to sell in my little farm store.

    ALWAYS THANKS for sharing your life with us!!!

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