Last year, I started canning things. Mostly because we joined a CSA for the first time and we would never have been able to eat all of those veggies and fruits! In the process, I discovered the joy of “puttin’ up” food. I bought a canner from Walmart and tons of jars. With the overabundance of pears, apples, plums, brussel sprouts and tomatillos, I had snacks, and salsa and jam to last all winter. But the one thing I had an ungodly amount of?

Beets.

In New York State, beets are harvested from June to November and because they are a root veggie, they can be stored in a root cellar, making them available for 9 months out of the year.

Normally, ew. I don’t care for beets.. but that changed.
I don’t have a pressure canner, which is the only safe way to can low acid veggies like beets, unless you pickle them.

And pickle them I did. I pickled a TON of beets. Last week, I realized… this was all that was left from that bountiful beet season.

That’s it.. one 1/2 jar. And my local farmers market doesn’t have beets yet. **whine**

I have, however starting putting things up.

So far:

Strawberry Rhubarb Jam: this is a soft set, no pectin jam. From The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round

Rose Petal Jelly from Herbal Treasures which is evidently out of print. I also adapted this recipe and didn’t add the petals back in and processed for 10 minutes.

Lemon Balm Jelly. I got this recipe on the Harvest Forum but doubled the lemon balm. Lemon Balm is great for stress, by the way.

And on the right there is the Strawberry Lemonade Concentrate. That is going fast already.. Probably won’t manage to take any to the August Summer Training Camp if we keep drinking it at this rate. I may have to put up some more! That recipe is from Ball Complete Book of Home Preserving

I had a request for my recipe for the pickled beets. It’s also from Ball Complete Book of Home Preserving but I used the “Sweet and Sour” version and used apple cider vinegar instead of white vinegar. (ok to do as long as it’s 5% concentration)

Sweet and Sour Pickled Beets
adapted from Ball Complete Book of Home Preserving

Makes about 6 pint jars

10 whole cloves
2 cinnamon sticks about 4 inches long, broken
2 1/2 cups apple cider vinegar
1 cup water
1 cup sugar
10 cups Prepared Beets.

(Tip: prepare beets by scrubbing and boiling until just tender. Peel and Slice. Wear gloves.. really, unless you enjoy having pink hands. For more info buy the book. You’ll use it.. trust me)

Put the spices in a spice bag (or do what I do and just toss them in there.. I take the extra step to strain them)
Combine sugar, vinegar, water and spices in a large saucepan. Boil to dissolve sugar. Reduce heat and boil for 15 minutes.
Remove spices.
Add beets and return to a boil. (This is the hot pack method)
Using a slotted spoon, ladle beets into hot jars within 1/2 inch of top. Ladle hot liquid into jar leaving 1/2 inch headspace.

Process in a Boiling Water Bath for 30 minutes.

In writing this out, I’m assuming you have the basic knowledge of canning; how to prepare the lids, sterilize your equipment etc.

If not, here are some great resources:
Garden Web Harvest Forum
Fresh Preserving
National Center for Home Preservation
Complete Guide to Home Canning and Preserving
Ball Blue Book

So, it has come to may attention that some folks are not comfortable filling out their name, address, email and phone number in my store.

Initially, I didn’t think it was a big deal. ZenCart, the shopping cart software I use is very stable AND I’ve modified many of the default folder names to make it harder for hackers as well as using a HUGE and very complex password for my database. When I first started setting up websites, I was hacked ONCE and that was it.. I was super careful after that. (and no, it wasn’t an e-commerce site. It was for providing information only)

I use paypal only for payment methods.. that way I’m not storing anyone’s credit card or other financial information.

So… see that little poll over there?
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Please take it... I'm really interested in your thoughts. I am in the middle of talking with my host about setting up an SSL and a dedicated IP, but it will require me to move some files around… and reconfigure some config files and passwords.. but I’m willing to do it. Plus then I could have one of those fancy seals

Let me know what you think

I’ve been slooooowly reinstalling things and reuploading things.  I’ve added a few new things to the shop.. but not much.  I spent a little time working on the photo gallery today.


I’m really hoping to knock out a lot more work on the site.

The Plan:

• Make a collar
• Take pics
• Upload to store
• Create a Buy it Now Option
• Create a Build Your Own Option
• Upload pic of Fabric to Gallery
• Link Gallery Pic to Build your own Option.

Why so many steps?

Because I’m running three software installations.  Tonight I was working on making the description of the picture in the photo gallery sit where I wanted it to.

Meh.  Smarty Tags, php, html, css..  fun fun fun!

Anyway, It’s coming along.

You can see what Monster I’ve created by following these links:

Buy It Now: Medium Purple Spot Collar

Purple Spot: Build Your Own Option

Purple Spot: Image Gallery

I think I’m insane.

A few weeks ago, I sent some collars over to Carol for the first ever French Bulldog Jamboree!.

These are them.

Carol held this as a fundraiser for the Eastern Canada French Bulldog Club, and French Bulldog Rescue. They raised quite a bit of money thanks to the generosity of all the sponsors

I got an email from Hope of Golly Gear saying she won one of my collars in the silent auction! Hope and I “met” when I found her blog the The Golly Log. Hope has a dog named Dax and I knew immediately I needed to read this blog. Dax is named after Dax from Star Trek and my dogs are named with Star Trek names… too funny!

Anyway, Hope sent me this awesome picture of Dax in her new collar!