Frugal Savings Week 33 -2014

I am still in a full time canning motion: I canned chickpeas (20x 0,5 liter jars), mixed beans (8x 0,75 liter jars) and red kidney beans (10x 0,5 liter jars). When I went to the supermarket for some small groceries and then I saw them…. strawberries on sale! 1 kilo for 1 euro. I bought 25 kilo. 15 kilo I just canned in a light syrup and I made rose-scented strawberry syrup, strawberry-balsamic vinegar and strawberry butter. Canning is such a  wonderful hobby: it is so nice to experiment with food and ‘cook’ up something nice.

canning week 32-33From the strawberry fruit scraps I did a small experiment and made a batch of fruit scrap vinegar. I am wondering how this is going work. The pineapple scrap vinegar turns out great, I made pear and apple scrap vinegar with success in the past before, so I don’t see why this would work. When it doesn’t work out as I hope it will, I can always use the vinegar as a cleaning product. Nothing goes to waste. I like that…

We picked elderberries but there wasn’t a lot left. The weather here has been strange and everything is about 3 weeks early. So I think I missed most of the elderberry season. No elderberry wine this year. What I did pick, I dehydrated. So I can use them in pastry during the winter.

My neighbor gave me another 3 overgrown zucchinis. I found a wonderful recipe to make canned zucchini bread which I am going to try. I know it is not USDA approved, so I will not give the recipe. He also gave me some pumpkins and I when I have more time I will can the pumpkin cubed. I like to have smaller portions of pumpkin on hand.

I bought 60 kilo of organic tomatoes. Unfortunately my jar order didn’t came in yet. So I got a bit less then tomatoes then I wanted and I have 3 boxes that are ripe and ready to can and some less ripe tomatoes so I can can those when the jars come in next week. .

My sis and mom came over for a couple of days and we made pontack sauce (an elderberry sauce), a new sloe gin batch and we made the rest of the zucchinis into a zucchini pickle. My sis went to the supermarket and she saw a sale which she thought I would like: blueberries 3 euro per kilo. She bought what was still on the shelves: 9 kilo. We made 34 jars of blueberries in honey-vanilla syrup and had left some blueberries for blueberry yogurt muffins for Sunday’s breakfast. We had a quite busy couple of days but it was a wonderful time.

This week, I have to go to work again and my children are going back to school. Life is going to turn back to normal? We’ll see, perhaps some canning a long the way.

 

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Frugal Savings Week 30 Part 2 -2014

Who would have thought that I did a lot more savings this week. My mom loves to can and preserve food as well. So my mom and I canned more then I expected: everyday a little bit.

We made string beans in salt, limoncello, lemon jelly (from the lemons that were left from the limoncello making). We canned fig jam, whole figs and wild plums in honey-vanilla syrup. We made her figs in port wine.

I showed her how to make granola and made my mom a batch and I made a banana bread from not-so-good-but-good-enough-for-banana-bread-bananas. My dad wanted to throw them out but I managed to stop him and made them this bread, they never ate.

I bought honey, that will last us a whole year, 20 kilo’s of oats, a lot of herbs and spices, soya beans, all kind of legumes, 6 packages of tortilla and bought 10 blocks of tofu which I dehydrated. I also stocked up on brown sugar which is difficult to get where I live.

I also bought a big jar especially for making vinegar at the thrift store and I got a lot of fun cooking books.

It was a good week stocking up for a long winter ahead!