Wednesday - only one week left...

We are now full on into the harvest. It's mid- food season here. A great time for the Challenge, but if I do not preserve some type of food every day I get hopelessly behind. Firewood to stack as well. Getting ready for winter.

We start the day with vegie scramble with some of the Premiere Chicken Apple sausage. We have to finish it soon - as it will not keep much longer.
Computer work, paperwork - but a fairly open day and we manage to stack a couple loads of wood somehow as well.

Lunch is salad with home canned local tuna, and a quesadilla made with Loleta jack cheese, fried pepper and Rita's whole wheat tortillas.
After lunch I can some Italian vegetables. This recipe is from a Co-op handout I picked up in 1983 (? or 85?). I generally do several vegetable medleys. They are a quick, delicious soup come colder weather. It takes a pressure canner, and the rule of thumb is use the canning time for the vegetable with the longer processing time. The Blue Book has a chart.

Italian Style Vegetables
9 c. eggplant, peeled & cubed
6 c. small head cabbage, shredded
3 c. tomatoes, peeled, seeded, cubed
1 lb summer squash, cubed
2 c. large onions chopped
2 c. med bell peppers, chopped
2 c. water
2 cloves garlic, minced
1 Tblsp. salt
1/2 tsp. black pepper

In large pot combine all ingredients, cover and bring to boil. Boil 5 to 7 min. stirring once.
Pack hot vegetables into clean hot jars leaving 1/2 inch headspace. If needed, add hot liquid to cover vegetables. Wipe rims, seal, and process in process in pressure canner at 10 pounds pressure 40 minutes for pints (50 minutes for quarts).

We actually made more - based on the amount of eggplant I had. We made a batch & 1/2, for 4 quarts and 8 pints.
Dinner was a Salisbury steak (bunless burger), corn, cucumber, pepper, & tomato salad and some of Henry's olives on the side. Oil and my red wine vinegar or the buttermilk Dressing.
Tomorrow we ship orders again and I am off to bed...