Smoking & Canning season has begun

Got the smoker going last week. So far we've done 4 boston butts, a chicken, lots of turkey kielbasa, 4 gallons of baked beans & 2 gallons of bbq sauce. And ribs.... LOTS of ribs. (They were on sale at WM for less than $2/lb, so why not?)

I've already canned most of the beans & all of the sauce.

The chicken & some of the butts from yesterday will go towards brunswick stew, which will also be canned today/tomorrow.

Wow!  Busy, busy!  I did pick and freeze 28 pts of strawberries and made 6qt and 2 1.5 pt containers of Cream of Asparagus Soup last weekend.  The Chive Blossom Vinegar will be ready to be bottled on Sat.

Havent really started our canning season yet but this week we did put up 9 pint jars of home made BBQ sauce. So its a start.  With all the rain we been having the figs are swelling and should soon be ripening so then its fig canning season .  Couldn't find a dancin fig

We are still way behind the usual cropping season if the last seven years , my tomatoes are barely 5 inches tall in the glass house .  It's that cool  the asparagus has stopped putting up new spears & has started to  run to seed on a few short skinny ones .
My radishes usually take a maximum of 28 days to germinate & show seed leaf then off they go like rockets . Currently they're struggling at day 39 with not much more than an inch of greenery showing . Lettuces planted out 16 days ago are about as big a shirt buttons they have barely increased in size  from when I planted them out
 
 The only thing I have managed to do food wise is use beech sawdust to cold smoke  two small shop purchased  slabs of salmon which I salt cured  salmon  before hand so it is ready  for the weekend when we hope to have some friends come here to taste a few glasses of assorted wines  & crackers with cheese , smoked salmon  etc on them.