I started chopping pumpkin this morning at 9 am. It is just gone 5 pm and I have taken the second round of pressure canning off the stove. The next batch is coming to the boil in preparation for jarring up and it's turn in the pressure canner. By bedtime we will have canned another 21 quarts of pumpkin. One pumpkin, our largest, yielded about 10 quarts alone, see pictures. The seeds are from all the pumpkins we processed today. I never much cared for squash or pumpkin till I started canning it. There is something very satisfying about the texture of a perfectly ripe pumpkin, and the quantity of food one gleans from it's flesh. It's like meat or cheese more than a vegetable. Lovely stuff.
We also figured out a way with our limited cookware to only use 2 burners this time, a 50% efficiency improvement for at least part of the process over last time. It sure feels good having it all put up for the winter.
What have you done today to lower your impact?
We are washing away the foundations of our existence on every front. It is high time we move from crashing about on the planet like a bull in china shop and find a way to go forward with intent. We must find systems of living based on sustainability. The systems and tools exist, it is up to each of us to adopt them.
- ► 2012 (12)
- ► 2011 (60)
- Video - Once in a lifetime
- Vote for completion, and against racism and the wa...
- Video - Climate Denial Crock of the Week - Extinct...
- Relish, rain, and clean fresh air
- Video - This is What Global Warming looks like.
- Video - Breathe
- Video - Imagine
- Today is the International Day Against Monoculture...
- My love/hate relationship with the arts. Video - B...
- Video - Good design, daylighting, and learning
- Video - The Miniature Earth . 2010 edition . Off...
- Yowza! A marathon canning session.
- Video - Genetic engineering: The world's greates...
- Taking my time
- A catchy tune, World Peak Oil Song
- It's great to stay at home
- August 2010 at the Sustainable Living Project
- ▼ September (17)
- ► 2009 (353)