What I Did To Prep This Week: October 11th 2020 – October 17th 2020

Hello Pack. It has been a hectic week here on our homestead. A loved one had a traumatic and sudden loss that has weighed on everyone’s hearts and minds this week. We did more babysitting than prepping this week, but did manage to get some chores and tasks completed – or at least furthered.

The feature photo above shows how happy some of the members of our dock flock are that the seemingly endless pond enlargement project is making some headway.

Our Pekin ducks hens, some of them anyway, are attempting to sit their eggs. I have never once had a duckling hatch without incubating them.

I am going to let them the Pekin hens give it another shot but in a few more days I am going to collect the eggs and do the sink float test to see how many are still viable for dehydrating.

My Pekin ducks are very steady layers even during the coldest days of winter, but they are simply lousy sitters.

I had high hopes for both the laying and sitting ability of my Khaki Campbell ducks. This breed is often heralded at excelling at both activities, but so far they do not even live up to half of the laying claims.

In other preps this week, we picked and put up more tomatoes. We had a few frost warnings this week, but thankfully the temperature did not dip low enough to kill the crops we still have thriving on the vine or the plants themselves.

I will probably pull tomato plants this weekend, and hang them up in the garage to allow any nearly ready ones to ripen.

Those that are green, yellow, or orange in color I will place in a cardboard box and throw some newspaper or small brown paper bags scrunched into balls inside. In about 10 days to two weeks, all of the tomatoes inside should turn a nice juicy shade of red.

This year we did not do as much tomato juice or traditional tomato canning. Instead, we made pasta sauce, ketchup, pizza sauce, and chili starter primarily, along with some dehydrating.

I had never made the Mrs. Wages pasta sauce canning mix before this year, so we tasted our first batch instead of just stacking the jar on a pantry shelf. I was pleasantly surprised, and did not add anything to the packet when making the pasta sauce, surprisingly it was perfect just as it was.

Our nut collecting is coming along well, but just like with firewood, could always stand a little more. We are still waiting on the goat herd leader Pearl to kid again. The doeling “poof balls” Pygoras should be getting close as well.

I am hoping to raid Bobby’s junk pile and find enough scrap materials to get a second milking stand built this weekend.

If the weather stays a yucky as it is predicted to be this weekend we will also launch into our annual preps inventory.

This is an excruciatingly long process but one that is well worth the effort.

In addition to keeping track of what goes both in an out of our pantries, closets, garages, butcher shop, and storage shed throughout the year, in addition to the full-on annual inventory helps us to not only keep track of exactly what we have, but also ensures proper rotation of items to ensure they are used before they go bad and are wasted.

This Week’s Questions:

  1. What is your favorite thing to can or dehydrate at the end of the growing season or after hitting a good sale at the local grocer?
  2. Do you keep a prepping inventory to track the food, supplies, and materials you have on hand to help plan for future purchases? How do you record your preps and why?
  3. What do you think 2020 still has in store for us – and how will the election results impact society?
  4. What did you do to prep this week?


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