Today was a “get stuff done day” run awry. I was going to finish the blackberry jelly and the fig & ginger jam I started last night, make a batch of fig honey, brine the salmon fillets, clean up the living room, add cabbage to the sauerkraut jug, make another batch of zucchini bread and a couple of types of pickles.
It went off course when I discovered we had run out of honey – no honey, no jam. So I knew I needed to run to the market. DH came with but he wanted to stop for bagels (coupon) and return some shoes to REI (I love them – so nice and helpful). We went to four markets before we finally found some fresh dill for the pickles and finally got back home at about 2:00 – so much for cleaning the living room.
We had to stop back at the house to pick up DS18’s french horn for its annual chemical cleaning and I made the mistake of hopping on Craigslist to look for Weck Jars (my obsession). I found a vintage Weck electric canning/sterilizing pot for only $70.00. It was old, but had been a display in a shop years ago and then put into storage and never used. We made the detour to pick up the canner – only problem, we had driven the Electric car thinking we were only running to drop off the horn.
Long story short (not really) we had to find a charging station to get home – the three we found were all broken, the Blink help line was not helpful, we finally found a station in the next town, had to goof around in the store for 30 minutes waiting to charge and finally arrive back home (still with the horn) at 5:00. Aghhhhhhh. I had wasted the entire day.
I did manage to clean out the refrigerator that DS23 had stuffed while we were on vacation and get a few things started:
- another cabbage has been added to the sauerkraut jug
- the fig honey (actually a thick syrup) is cooked down and draining
- 1 large pot of very ripe figs – cleaned and quartered
- water to cover
- cook for about 1.5 hours and drain
- reduce the liquid to a syrup
- two pork tenderlion and on pork loin are in the Canadian Bacon Brine
- 1 quarts water
- 2 cups Morton Tender Quick (cure)
- 2 bay leaves
- 1 spring sage
- 2 sprigs thyme
- 5 smashed cloves of garlic