Hi.
I am dripping wet from persperation. I spent several hours this evening preparing to make bread and butter pickles. I decided to commit almost 26 pounds of pickle cucumbers to this recipe.
For any cucumber pickles, trimming the flower blossom end by 1/16th inch is required. There is a chemical in the bud ends that contributes toward softening the cucumbes. If you like crisp, then anything contributing any softening is simply not acceptable. I had my Mom help. Rather than have her make a wrong judgement call, I had her trim both ends.
I used a Benriner madolin to slice all those pickles plus nine pounds of onions. I have everything divided into three two-gallon ziploc bags with crushed ice on top. All this is resting in a cooler with cool packs surrounding it.
I bought yesterday a 25-pound pail of sour cherries and 30 pounds of blueberries. The cherries and 20 pounds of blueberries are reserved for pies. I was very fortunate Mom2 allowed me to use her near vacant freezer for this project. It's not vacant anymore.
I brought home ten pounds of blueberries, whichs is roughly 28 cups of blueberries, for home use. All are frozen except for those we want to eat fresh now.
I began the weekend by cleaning the freezer for several hours on Friday evening. If I didn't, I would not know where to put those blueberries. I did find a bison roast, several pheasants and some venison that was MIA. I also discovered I have no need to buy bacon for quite a while. I also have enough stock and glace to keep me in soup and sauces for a while. I also learned from this exercise, I need to make creamed and regular corn. I have less than I thought.
I'm glad the tomatoes were not yet ripe at my favorite farmer. I might have been canning tomatoes today. This weekend's weather will help boost the crop, but I won't have time for two weeks. I like to think of it as Dante's inferno postponed.
Regards,