more preserving!

I baked and pureed pumpkin today.  I have 8 pints in the freezer and 4 quarts in the fridge.  Katherine made a crustless pie with 2 cups and there is 1 cup left int the fridge to use (I am thinking of making some pumpkin soup tomorrow).   So , all told, about 2 gallons of pumpkin.

Also, here is a link to a recipe for pickled cabbage that we are going to try with the cabbage I harvested from the garden here in silver spring (we got a whopping 5 lbs! - LOL).

pickled cabbage