Fall is upon us and it couldn't be busier! Time to get ready for colder weather which includes bringing in the tender plants from the deck, sealing up windows, filling up the woodshed and stocking up on supplies.
I have been busy with the annual canning
.
This is something I love to do. There is a good feeling of going to the pantry and seeing all your homemade goodies. This year I have put up pickles, applesauce, grape jelly (from our own grapes), blackberry jelly, a papaya salsa, salmon and corn. Jim brought me some King salmon fillets. I have some in the freezer and I just smoked the first batch.
This is something I love to do. There is a good feeling of going to the pantry and seeing all your homemade goodies. This year I have put up pickles, applesauce, grape jelly (from our own grapes), blackberry jelly, a papaya salsa, salmon and corn. Jim brought me some King salmon fillets. I have some in the freezer and I just smoked the first batch. I use the Little Chief smoker and this year tried a dry rub instead of the usual brine. I combined brown sugar, salt, pepper, dill, garlic powder, some cayenne and add some maple syrup at the end. Delicious!
I usually have some mushrooms to dry too. I have been growing shitake mushrooms on logs for the last few years. 
But they are played out and it is time to get more logs and reinoculate them. Once started they will produce mushrooms for four or five years. We eat them fresh of course, but I also dry them and they are ready to add to soups, casseroles, gravies, etc. all winter long.
But they are played out and it is time to get more logs and reinoculate them. Once started they will produce mushrooms for four or five years. We eat them fresh of course, but I also dry them and they are ready to add to soups, casseroles, gravies, etc. all winter long.
