Preserving

Spaghetti Sauce

Our first garden in Vermont was successful. Before the blight hit in September, we got enough tomatoes to can quarts of spaghetti sauce and tomatoes. We had over a couple of hundred pounds of cucumbers and made sweet relish, bread and butter pickles and dill pickles.

Making pickles.

With all of the apples and chokecherries, John made apple, cherry, and apple-cherry jelly.

John had planted a lot of squash seeds that he brought from New Hampshire. The trouble was, he had no idea what they were. They turned out to be Red Kuri squash, which I now like better than butternut. It is sweeter and more solid than butternut. It makes terrific pies. John processed and froze so much squash that we had to get another huge chest freezer!

Red Kuri squash on the vine.

A Drone Fly (Eristalis tenax) on a squash leaf.

Bumblebees would often pile up six deep in a squash blossom.

I never did take photos of the apple sauce, apples, pies and cider that John preserved. But I do know that he made over 20 gallons of cider! It was a very fruitful harvest!

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