Canning and Cuttings

With a conference to attend and family in town, I have had no time at home.  Today was catch up time.  I spent a pretty penny on the precious apples and was not about to abandon my plans of spiced apples and green tomato mincemeat.  
The mincemeat was a little putzy, but I think it was worth it in the end.  I even pulled out the old meat grinder to grind up eight cups of green tomatoes.  I have still been trying recipes from The Pickled Pantry by Andrea Chesman.  Both of these were in her book.  Most of the pickling recipes need about six weeks of shelf time to fully develop their flavors.  The mincemeat is ready to go any time and can even be frozen if that is more convenient for the cook.  It was supposed to make six pints but I had at least two more in the kettle when the canner was full.  I did one pint in two half pint jars for smaller uses, and I ran out of pint jars.  I took some extra to the neighbor who passes produce my way and put a bit in the frig to try a bit in some crust when I make pasties for supper tomorrow.

The other job on the top of my list this past week was making sure I get my cuttings in the house before the plants freeze.  My coleus are done after last night's cold, but there was good cuttings at the neighbor's house who I share a cup of weekend coffee with. We met when I used to walk the dog.  Both of us garden, but he changes up what he is growing.  It is this neighbor I have to thank for my light table as he lost interest in using them himself.  He consistently keeps roses in the mix.  The conversation is never lacking for interest.
It may be time to see about cabbage for sauerkraut on my next market trip.  I look forward to trying another new skill.