Smooth Fig Jam

Neil and I were out early this morning digging (with the post hole digger on the tractor) holes for new trees. We planted six tulip poplar trees that Neil had dug up from his parents place a few days ago. I have been keeping them in the greenhouse but they were beginning to wilt so needed to get in the ground. We planted them along the driveway to provide shade for the cars and eventually the house.

Food preserved today:
Low-sugar Smooth Fig Jam, water bath canned - 12 half-pints

I made.this particular recipe with the idea of using them later for homemade fig newton cookies. I used a combination of two recipes "Smooth Fig Jam" and "Low-Sugar Fig-Ginger Jam" both found in The Joy of Jams, Jellies, and Other Sweet Preserves by Linda Ziedrich.


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Today's food preservation:
Bread & Butter Pickles, cucumber - 4 quarts
Bread & Butter Pickles, summer squash - 2 quarts
Okra, pressure canned - 2 pints
Pickled Banana Peppers, water bath canned - 1 pint
Szechwan Green Bean Pickles - refrigerator - 1 quart
Pesto, freezer - two 1/3 pints

Today's food preservation:
Green Beans, pressure canned - 3 quarts

Today's food preservation:
Orka, pressure canned - 3 pints

Today's food preservation:
Tomato sauce, water bath canned - 4 pints

Today's food preservation:
Tomato sauce, water bath canned - 3 pints
Mint Sauce, pressure canned - two 1/2 pints+

Today's harvest:
From the farm sitting job:
Onions, bunching
tomatoes, cherry
Tomatoes, Roma
Okra
Green Beans
Watermelon

From our farm:
Tomato
Green Pepper
Carrot
Summer Squash and Zucchini

Today's food preservation:
Watermelon Rind pickles, water bath canned, 5 pints
Tomato Sauce, water bath canned - 3 pints
Dilly Beans, water bath canned - 2 pints
Beets, pickled, pressure canned - 1 quart
Green Peppers, dehydrated

Pickled Beets

Recipe by Alton Brown at the Food Network

Ingredients

• Roasted Beets, recipe follows
• 1 large red onion, frenched
• 1 cup tarragon wine vinegar
• 1 1/2 teaspoons Kosher salt
• 1/2 cup sugar
• 1 cup water

Directions

Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.

Roasted Beets:

• 6 medium beets, cleaned with 1-inch stem remaining
• 2 large shallots, peeled
• 2 sprigs rosemary
• 2 teaspoons olive oil

Preheat oven to 400 degrees F.

In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.