Emma played the good daughter when she said she’d come home from school Sunday afternoon to help us move 40-some chickens from outside to the freezer. It certainly kept the line moving much faster than it otherwise would have. Linda and Emma cut up all but about 10 of them for parts for quicker meals than a whole roasting chicken, but we left a few to roast or BBQ whole.
The plucker does an amazing job of taking the feathers off. A just-plucked chicken must be the model for a rubber chicken!
It’s nice to know where the chicken we eat comes from and have a year’s worth of chicken in the freezer. Especially now that the U.S. made it ok to sell chicken processed in China in the U.S. without having to reveal county-of-origin labeling laws.
The food preservation extravaganza continues! This weekend was no exception.
The tomatoes are just beginning. These four baskets are enough to make 14 quarts of canned tomatoes.
Here’s our Sunday afternoon haul. After church, Martin and I started in earnest – 14 quarts of tomatoes, 10 pints of pears, and two batches of blackberry applesauce. We had the tomatoes skinned the day before and the apples were peeled and frozen in the freezer, so we didn’t have all the prep work.