Tuesday, June 29, 2021

Today's Harvest: 6/29/21

 To say that we are in the peak of harvesting and preserving what we're growing is an understatement!  Take a look at what I harvested today ...

There's about 2 dozen ears in this bucket and will be where I start 'working up' today's harvest.  After about 2 hours from harvesting corn will start the process of turning to starch so it's first on the list.  I'll leave out enough for a meal and then turn the rest of it into corn on the cobb for the freezer. We grew ambrosia corn this year.

The long ones are for slicing and eating and the shorter ones are picklers.  

The hot and humid weather is taking it's toil on our squash.  They're still producing but have slowed down greatly.  The vines are beginning to look stressed so another couple of weeks will most likely finish them up.  In the meantime I'm planning and working on preserving squash by making squash casseroles for the freezer, freezing individual slices, canning it and shredding it for squash fritters.

These will be culled with the ripe ones being brought in to preserve and eat fresh and the others laid out on a table on the porch to finish ripening.  I want to can some pizza sauce, salsa, tomato soup base, sauce and juice out of this years harvest.

What would you do with these different items?  How would you preserve them?  I'm always up for new suggestions and things to try so please share how you'd add these items to your pantry?



A Working Pantry

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  1. How do you do your corn on the cob for the freezer? Mine is always soggy when I cook it after freezing it.

    1. Gayle, I'm a rebel when it comes to freezing corn. Most everyone I know and every preserving book I've read says to blanch the corn before freezing. I don't blanch my corn! I shuck, de-silk, wash and bag it. Nothing else! When I get ready to cook it, I remove it from the freezer and start it in room temperature water for 10 - 15 minutes depending on how much I'm cooking. I've never had a problem with soggy corn.

  2. What a terrific harvest. The Ambrosia corn is engineered to stay sweet and not convert to starch for up to 10 days. Of course, it will be a continuous harvest so I know you want to get it tucked away asap. If I had such a nice pick of yellow squash, I would dice it and freeze it ( no blanching required). So handy to grab a few handfuls for a casserole or fry up. Cucumber and onion, sliced thin and with a sweet and sour cream sauce. Bread and butter pickles and last but not least...tomatoes and toast. Your cup runneth over.

    1. Rita, I didn't know that about Ambrosia corn, thank you for that info. I've never thought about dicing squash for using in casseroles or frying up, I'm going to do that! Thank you again!

  3. Corn -- love it fresh, but I don't eat a whole lot of it during the off-season, except for corn casseroles during the holidays, made with creamed corn. Zucchini gets grated and frozen in 3 cup measures, for use in zucchini bread throughout the year, but often part of Christmas gift baskets. Pickles -- mostly polish dill spears, bread & butter pickles, and hamburger slices. Last year I did some 7-day slices and sweet relish -- both were very good, but I still have plenty of those. Yellow squash -- the only time I have them is as part of vegetable skewers on the grill, so as a household of one, it doesn't make a lot of sense to take up space with something I use so infrequently (if I was growing my own, I'd likely think differently). Tomatoes -- plain stewed, marinara spaghetti sauce, tomato sauce, and salsa and, this year, I'm planning on adding tomato soup, pizza sauce, and spicy arrabiata sauce.

    1. Lori, I like the idea of making zucchini bread and adding them to Christmas gift baskets. I plan on doing sweet pickles this year and of course some refrigerator pickles. Thanks for sharing, you gave me several things to consider!

  4. What a wonderful "ingathering" of the crops. I don't freeze my corn whole, I blanche it and cut it off the cob. I can preserve a lot more in less space that way. (I freeze everything possible. I hate canning) Have you ever posted your recipe for refridgerator pickles? I would love to try it. (I hate canning. LOL)

    1. Cass, freezing corn on the cob does take up a lot of room in the freezer, but we like to have a few packages anyway. Like you, we preserve most of our corn in the freezer off the cob.

      I checked and I haven't shared the refrigerator pickle recipe that I use. I'll share it when I make them.

      Canning is a lot of work, aren't we glad that there's more than one way to preserve food!


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