To start us off, here is a photo of Ezra after he woke up from a nap:
Seriously, those dimples!
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This week starts off fall break for schools around here, so Jesse is getting some outside work done before he cracks down on his studies. He harvested the squash from the squash bed, and many of them look pretty good.
We are also going to move the rabbit hutch under the deck, to get the rabbits out of the elements. We are going to move the bucks to the lower shelf because they tend to pee all over the place, and the two NZW does to the top rack. We will also be moving the blue doe under the deck as well, but we’ll probably end up hanging her cage from the deck support beams because there is no way to have her on the hutch shelf as well.
I’ve been handling the new doe more frequently than the white ones, but I could probably give her even more attention. I’m still trying to decide if I want to give her a name or not.
I borrowed my MIL’s food mill the other day and ground some ripe tomatoes. Let me tell you, IT WAS THE EASIEST METHOD OF TOMATOES I HAVE EVER TRIED. I mean it, you don’t have to scald the tomatoes, or skin them, because the food mill does that work for you. I still had to simmer them on the stove for quite some time to evaporate excess water, and then I went ahead and added dried onion, minced garlic, and Italian seasonings to make some marinara sauce. I probably could have cooked it down father than I did, but I was pleased with the way the results look.
I next tried making applesauce and while it wasn’t an epic fail, I think I can do better next time. You see, you must soften the apples before running through the food mill, so I filled up a huge stock pan with apples, and then filled the pan almost to the brim with water so that all the apples would be immersed. What I should have done was just add a cup or two of water and let them steam in their own juics. In the end I dumped out the remaining water with a good deal of apple juice mixed in. The applesauce itself was very dry as an end result. I was supposed to get it to just below boiling before I canned it up, but it was too dry. I put quite a bit of white grape/peach juice to reconstitute it, and then I pressure canned it for probably 10 minutes longer than needed because I wanted the applesauce to have a more smooth texture, not quite so raw. The jars looked pretty dry after they came out, but Ezra will still probably like them. The next batch of apples I do, I am going to just core them and put them in the crock pot and let them cook down over night. This should help retain their natural juices as well as give them a more smooth, cooked texture. We’ll see. I also have pears that will ripen in a couple weeks that I am going to make pear sauce with. I hear it’s delicious.
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