Spending this horrible day canning
Atakilt Wat, an Ethiopian vegetable dish involving cabbage, potatoes, carrots, onions and spices. I'm making a large enough batch that I hope I can get 10 pint jars, half of which will contain half a large serrano chili. I've never canned it before, but I'll use the timing I've used before for beets, potatoes and carrots. Worst case, it may be a little overcooked, but it'll be safe.
I'm trying to come up with good ways to preserve the produce I hope to get this year from the big-ass Victory Garden I'm putting in this spring. The setup will be hella expensive, so there'll be no savings this year, but I'll try to get as much as possible. I'm definitely planning on a few cabbages and I hate sauerkraut. It'll be interesting, as I'm not a skilled gardener. Yet.
The musical accompaniment so far has been primarily Kris Kristofferson, for no particular reason. However, Sunday Morning Comin' Down fits the mood, if not the details.
On the plus side, last night I made wartime Crunchies, an oatmeal cookie from the 1940's Experiment website, for the first time. I won't post the recipe, because it's not mine, but I'm keeping it in my recipe collection (five 3-ring binders, each with its' own category). Go check out the website and get the recipe there. DH wants to eat them all and have me make more right away.
Edited for spelling of the dish.
Also, I've already bought the seeds for starting next month. Is there any way to store the leftover seeds, of which there will be many, for next year?
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