Novemember Harvest

It’s been raining a lot lately, for which I’m grateful, but wish it was spread out throughout the summer as well. The garden looks great but since there’s a chance of frost tonight John and I put the chicken tractors over the tender plants to be ready to cover tonight. Praying the wind will low so I don’t have to haul bricks to anchor the sheets.

John and I took the last two weekends and butchered all of the meat chickens – 38 in all. Since the freezer was pretty full already I ended up canning quite a few quarts of chicken meat and broth. The last batch will go in the canner today.

CanPrepNov2013I cut the legs and wings off the chickens and even some of the breast meat and froze for other meals. The remaining carcases were cooked 3/4 of the way done and then pulled off the bone. That’s the touchy part – avoiding burning my fingers as I pull the meat off and stuff it in the sterile, hot canning jars.

Each jar is completed, then put in the hot pressure canner until all are ready to go.


After venting the canner for 20 minutes, I bring to the canner pressure to 10 pounds and keep it there for 90 minutes – another ‘enjoyable’ trick. I’m so glad this American Canner has a weight as well as a gauge. Once pressure is reached I can listen for the jingle of the weight to know the correct pressure is maintained. I still come into the kitchen to double check about every 10 minutes. See why this part is so enjoyable?? Rather than trekking back and forth from other rooms I usually try to do something constructive in the kitchen.

Once the chore is over it’s well worth it. Here’s some of the canned chicken and broth as well as the squash harvest from this week.  I didn’t want to risk losing any with the possible frost.

ChickenCanningSquashNov2013One of the hardest things in butchering and canning the chickens is to keep the dogs fenced out of the chicken and the butchering area. Watson is a herd dog and he really stresses out when he’s separated from us. Edgar just wants to be with us period. We really, really need to order a doggie gate for the kitchen entrance. Edgar is very capable of jumping over the back of the recliner I used to block the way.

Stay warm and dry .. enjoy this beautiful fall. It’s been a good one so far!





About Debbie

I'm a 53 yo homesteader/homemaker who is obsessively in love with my God, my husband and my life. I don't know anything about blogging and resisted it for years now. I am good at rambling, which is probably the old fashioned way to say blogging anyway so I'll struggle on and see where this goes. My husband, John, and I live on a 55 acre homestead in NE Texas where we raise Dwarf Nigerian Milk Goats, laying hens, guinea, cats and 3 dogs. We try to live as self-sufficiently as possible, raising organic veggies and meat chickens and using our goats milk for drinking, cooking, cheese/butter making and soap making. John works off the homestead but does a lot on the weekends. We basically live the way our grandparents or great grandparents lived. We believe living debt-free like our grandparents did is the biggest step in being self-sufficient or shall I say, God-sufficient. Life here is always an adventure and seldom boring .... to us anyway! If you have time, come watch the grass grow with me on the porch swing. Debbie
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