Garden Update

Well it is coming down to harvest time and we are about to start germinating a new crop. Here are a few pictures of what is left...
The cucumbers still waiting for the hydroponic system to be ready... Todd has been very, very busy lately
Grandma's watermelons
Sweet potatoes


Whoa Tomatoes!!!


Whoa more tomatoes...
I think these are staying in the ground though since they have yet to fruit.


Everything is still a mess, we are going to weed and prune tonight. I will post pictures of the gardens once they are cleaned up. As for our yard... well the weed whacker and lawn mower are not working right now, so as soon as those are fixed we will be looking decent again. As for now well we are just making the best of a little mess in our back yard :)

Peaches 2

Peach Preserves

How to Make Peach Preserves

Fresh peaches are delicious eaten on their own, sliced over cereals and ice cream or made into pies and cobblers. You can enjoy their sweet flavor year-round by making jam during the summer peach season. This recipe makes 7 cups or 7 (8-oz.) jar

Things You'll Need:

• 3 lbs. peaches to yield 4 cups crushed fruit
• 1/4 cup fresh lemon juice
• 7 cups sugar
• 3 oz. liquid fruit pectin
• Jars
• Pots
• Sugar
• Spoons
• Ladels
• Damp cloths
• Hot water
• Lids
• Food processor
• Lemon juice
• Peaches
• Colander
• Pectin

1. Step 1

   Wash jars in hot soapy water and rinse. Place them on a rack in the sink and pour boiling water in and over each jar. Drain. Keep the jars hot by transferring them to a cookie tray and placing it in a 200-degree F oven.

2. Step 2

   Prepare the lids by placing them in a saucepan of gently boiling water.

3. Step 3

   Place the peaches in a colander and rinse them under cool running water. Cut the peaches in half, then remove and discard the pits. Place the fruit in a food processor and process for 35 to 45 seconds until it is quite smooth.

4. Step 4

   Measure the crushed peaches into a 6- or 8-qt. pot. Stir sugar and lemon juice into the fruit and mix well. Bring the mixture to a full rolling boil over high heat, stirring constantly.

5. Step 5

   Add fruit pectin and return to a full rolling boil. Boil hard for 1 minute, stirring constantly to prevent scorching.

6. Step 6

   Remove the jam from the heat and skim off and discard any foam using a metal spoon. Ladle the jam into a liquid measuring cup and fill the jars immediately to within 1/8 inch of the tops.

7. Step 7

   Wipe the jar rims and threads with a clean, damp cloth.

8. Step 8

   Remove the jar lids from boiling water using tongs and place them on a paper towel. Wipe them dry.

9. Step 9

   Place the lids on the jars and screw them on tightly. Invert the jars for 5 minutes, then turn them upright.

10. Step 10

    Check the seals after 1 hour to make sure the lids are curving down.