August is our biggest food preservation month by far, and there’s a darn good reason this month is marked by harvest festivals in cultures around the world.
Here in Vermont, the heat’s finally broken and the days are in the 60’s and 70’s, which means I’m in the canning kitchen putting up batch after batch. This week alone I’ve done more than a dozen water bath batches and four separate runs with the pressure canner.
Any spare moments I have are spent stacking wood, preparing for the 30 baby chicks that will arrive at the end of the month and getting everything together for the coming homeschool year.
What are you working on right now, and how can I help?
Please leave me a note in the comments so I can make sure I get back to every single one of you.
Until Next Time,
Ashley at Practical Self Reliance
Im trying to start fruit trees from seed and wondering if you have attempted this and had any success and if so how.? Currently canning my white peach tree harvest for the year. Peach apple sauce. Super tasty. My peach tree currently has maybe a year left if im lucky. Been losing branches the past couple years unfortunately , i now know i need to thin a bit more before its bearing too much weight. Starting from seed or pits ive read to cold set them but i havent had any luck getting anything started. Any advice is appreciated. Trees get pricey, starting to think there is a valid reason for that. Happy canning, keep up the good work!
Hi Ashley! I’m an avid reader for a couple of years now and find inspiration often in your posts about your wonderful farm life. We hope to leave Las Vegas next year and be ensconced in our own farmstead somewhere in North Carolina or Kentucky. One of my wine batches from your strawberry recipe will be on the holiday table this year. Thanks for sharing this wonderful information with us. Pati