Haven’t posted here in a year! Either I had too much going on, or my life got really boring all of a sudden…

Since I started this as a blog to follow my knitting, I guess that I should start with that first. I guess that just about finishes that! I really haven’t been doing much in the way of knitting. Right now I threw a pair of mittens on just to make it look like I plan on using all of that yarn. Also, I have two sheep worth of wool just sitting in my garage. I WILL say that since I added the wool, I haven’t had a mouse problem! Of course the wool has not been cleaned, and smells rather…. sheepy ; P
So, in other news, I have been preserving like a mad woman! Blackberry Vanilla Jam, Peach Jam, Chokecherry Syrup, Sour Cherry Jam, and Refrigerator Pickles. I also dehydrated some zucchini into zucchini chips - YUM! I plan on doing more as soon as I get more produce and jars for the smaller stuff. (Half pints) I think that I am going to pickle some carrots soon as well.

And in the yard, Kali has grown some amazing tomato plants and petunias. They are really amazing, since she started them all from seed. Abby is growing some green beans in the house (in the big bay window) but we ran into a problem. Our bush beans are now about three and a half feet tall, and are winding around my wind chimes. Yes, I said bush beans. And so did the package. But they aren’t even close. So now I have to find something for the little buggers to climb. Oh me!
So, we have been busy, not just sitting around wasting time. That we will save for winter.

So, for anyone interested, here is the recipe for Blackberry Vanilla Jam: (This makes about three pints.)
9 cups crushed berries
6 cups sugar
3 tablespoons vanilla (or to taste)
Put all ingredients into a large saucepan. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove the pot from heat and skin=m off any foam that has accumulated. Ladle this into hot jars leaving 1/4 inch head-space. Cover using 2 piece cap and process for 15 minutes using boiling water bath canning method.
I hope everyone enjoys this little remider of summer as much as I do!









