Canning Archives - Page 10 of 11 - Garden Seeds and Honey Bees

It has been so hot in Utah as well as other places in the USA. But besides the heat the garden is doing well. I’ve been watering the garden 2 to 3 times a week depending on what the plants need. I’ve been putting up a few more bags of Peas and now this is the first of the Green Beans

Freezing Green Beans

In my earlier blog we put up peas for the freezer. Now, we are doing the Green Beans. You will need to snip the green beans and cut or break them in the desired style.

*Blanch the Green Beans by bringing them to a boiling point and boil them for 7 minutes in a stainless steel Stock Pot of water.

*Cool down Green Beans Quickly in a bowl of ice water. If doing large batches of Green Beans you will need more bowls of ice water.

*Drain off water from the Green Beans and place in Ziploc freezer bags. I like the Pint size.

*Remove air from the Ziploc bag, with a straw, close bag and freeze.

See freezer peas if you need more instructions, also see pictures below.

July in the Garden

Day Lilies

Summer Flowers in the Garden

Hollyhocks

Red Delicious Apples and Bartlett Pears

Concord Grapes, Pumpkins, Zucchini, Squash and Lavender

Corn, Peas, Green and Soy Beans and Potatoes

Bartlett Pears

Peppers and Tomatoes

Yellow Squash

Cucumbers

Lettuce, Spinach, Beets and Onions

(The Eggplant has not grown well here in this raised bed.)

Pumpkins

Ambrosia Corn

I applied the last application of Ammonium Sulfate to the Corn. The corn should be ready in a couple of weeks.

First of the Fall Bearing Raspberries

Last of the Peas

Zucchini, Crookneck Squash and Yellow Squash

Day Lilies

Helena Mix, Helenium Flowers

Shasta Daisies and Lambs Ear

Petunia Hanging Basket

Peppers and Eggplant

Sweet Basil, Oregano and Rosemary

Fuchsia Hanging Basket

First tomatoes of the season, Sun Sugar Tomatoes

Have a good day!

Lindy

This is the time of year when the garden starts to produce many vegetables. The zucchini, crookneck squash and yellow straight squash a long with the peas and are ready for picking. We have random raspberries growing and a few strawberries. The onions and garlic are ready to be used in cooking a long with the herbs.

I’ve applied my second application of Ammonium Sulfate on the corn, I put on three tablespoons of Ammonium Sulfate for this application on each grouping of corn there is about 5 corn stocks in each grouping of corn.

These are Lincoln Peas and Victory Freezer Peas from the garden. I shelled about two cups of peas and boiled them in 1/2 cup water and boiled them for 2 minutes, this method is called Blanching you do this so the peas can be frozen and not go slimy when thawed and it enhances favors.

After boiling you need to get them into cold water to shock them cooling the peas down quickly.

I use freezer Ziploc pint size bags labeled with name of peas and the month and year.

Drain the cold water from the peas and place into bag, remove as much air from the bag using a straw and then freeze the peas in the freezer.

*I usually have small batches of peas at first and then I do larger batches as the more peas are ready to be picked.

** If you are doing large batches of peas make sure you only cook as many peas as you can handle by being able to get them cooled down quickly and into bags to be frozen.

You can learn more about blanching vegetables allrecipes