freezing

How many things can go wrong at once?

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Someone just shoot me know. Put me out of my misery.

No, I’m not serious. Just hyperbole, but really?

So we’ve got our septic issues. The pump never turned on during the night. I did check it, and found that m it wasn’t until late morning that I finally heard it turn on, and I immediately went down to check on it.

There was no flow through the filter. In fact, it was still full and nothing had drained out the bottom.

So I did the usual. Shut off the pump, pop the cap off the filter to fill it…

There was no seal.

I primed it, turned the pump back on…

There was no water flow. Nothing.

At this point, it was looking like we needed a new O ring. I’ve been messaging my brother through all this, and he suggested using Vaseline to get a seal. I found a tiny little jar of Vaseline in the bathroom and gave it a try.

Still no seal, still no flow.

I then spent I don’t know how long, calling hardware stores, looking for a 5″ O ring.

No one had.

Even the one in the town to the north of us, which I knew carried their own version of a septic pump filter, didn’t have one. They had a 6″ one.

They did recommend I call an auto place on the same street as them, as they carried all sorts of O rings.

The first question I was asked was, how thick. I never even thought of that, because all the places I called basically had one thickness. It was never a question. I gave the closest I could and he went looking.

They had one.

Yeah!

I started heading to the truck to head out.

As I was unplugging it, the first thing I notice is the front driver’s side tire is really low. So I fire up the compressor to pump it up.

That poor compressor. It was NOT liking the cold!

I got the tire pumped up, then got the truck started to warm up while I opened the gate. As I’m backing the truck out of the garage, I see something odd.

The oil pressure gauge is at 0, and is not moving. At all.

I stopped most of the way out of the garage, so I had room to set up the foot stool to check the oil.

It was fine.

I started the truck again, and the gauge still wasn’t moving. I left the engine to run while I went inside for a bit. I tried calling the garage, but it went to voice mail, so I tried sending a text, instead. Then I went back to the truck.

Now the check engine light was on.

*sigh*

I did not have time to fuss with this. I parked the truck, plugged it back in, locked the gate and headed inside.

Then I started calling plumbers.

Long story short, after getting through to one place and explaining the situation, they recommended someone in the town where the O ring was. I called there and left a message.

Then I went to the basement to try the pump again.

As before, I turned on the pump, but nothing was flowing through the filter. So I shut it off and opened it up.

It was sealed so well, I had to pry it off. It took a while, but the Vaseline made the difference.

I checked things and even switched out the filter baskets, even though that had been done recently, so the one in there was still pretty clean, closed it up and tried again.

Still no flow.

So the problem was not the filter, after all. And the pump seemed to be running pretty normally. So why wasn’t any water flowing?

I ended up calling the first plumber I got through to again, talked to the receptionist and explained what was going on, which she passed on.

At this point, I had so many calls and return calls to so many different places – including the company that installed our new ejector – that I’m starting to get them mixed up.

Long story short, it was suggested the ejector might be frozen. With suggestions and advice from different places, I headed out with a couple of jugs of hot water to see.

From how the ice and snow was on the diverter, clearly the expeller had been working all right until now. It obviously had quite a bit of pressure to create that ice wall so far from the expeller.

The cap is held in place with two screws, which I removed.

It was frozen solid. I couldn’t even rotate the cap.

I poured hot water over it and was eventually able to rotate the cap, but the venturi pipe would not move. I didn’t want to use too much force on it, or it would crack in the cold, but there was no way I could remove it to thaw it out, or to pour hot water into the pipe.

This is a serious problem. There is no way we can thaw this out, which means no septic for the winter.

I was keeping my brother updated through all this, though he’s currently out of province. When talking about the possibility of the ejector being frozen, he brought up something I completely forgot about.

With the problem we were having before, he’d brought over a massive hose for the diverter.

We could set up the diverter, if necessary. We would bypass the ejector system completely. A diverter pipe would be attached to the pump and run out hole in the wall, which is currently filled with spray foam insulation. The hose he’d brought over is now stored in the barn. We could set that up and the pipe from the basement would get drained into the maple grove for the winter.

With the ejector being frozen solid, that is now our final option.

More phone calls needed to be made.

One of those calls was to our septic guy. We need to get the tank emptied, since the pump can’t drain it. We can’t use our water. We still are, for small things, but no showers or doing dishes, and even flushing the toilet has to be avoided.

Thankfully, they will be able to come out today, so we won’t have to set up the honey pot. They’re a cash only business, though, and I don’t have any, but I can pay them later, which is something I’ve done with them before.

It will take a while for them to warm up the truck and get here, as this cold is causing all sorts of vehicle problems for everyone. As I write this, we are under extreme cold warnings, still. The temperature is at -21C/-6, and the wind chill is -29C/-20F

Once the tank is emptied, we’ll have a bit of a grace period and can use our water while waiting for a plumber to come in.

So far, I’ve had one tell me they’re booked solid for 2 weeks. I’ve left a message with the other, explaining what I needed and asking them to call back. I’ve also gotten through to the company that installed the ejector and asked if they could install the diverter for us. They are the furthest away and would be charging mileage, so he suggested I keep calling others. He then asked me to call him back on Sunday evening to update him. If I can’t find anyone, he’ll have someone come out. Otherwise, he wanted me to let him know if we found someone closer.

Which is where we stand right now. The septic guy hasn’t arrived yet, but I was able to get the insulated tarp over the tank lid freed of ice and snow and pulled back far enough to access the lid. Then covered it again, until he gets here.

As I write this, I realize it’s been at least an hour since the septic guy called me back. I hope he’s okay!

The extreme cold warning extends into the wee hours of tomorrow. We’re supposed to have a high of -19C/-2F tomorrow afternoon, and the days are supposed to keep warming up after that.

Just checking the weather now, and we’ve already dropped to -22C/-8F with the windchill now at -31C/-24F. Which could be worse; some places are getting wind chills of -40C/F

It’s past 3pm as I write this. I’d better go top of the kibble for the outside cats and – more importantly – give them more warm water. A lot of the kibble bowls are still really full when I head out. The ones in the kibble house may be sheltered, but there is no warmth. The bowl in the catio, wrapped in its plastic, gets emptied, but now the bowls under the nearby shrine. I’m rather surprised the plastic is making that much of a difference. The bowl in the isolation shelter gets emptied completely. So I try to leave more food at the bowls that get empties, so they don’t have to go into the cold to eat. I want them to stay warm and cozy as much as possible! Their winter fur is obviously helping, though, as I’ve been seeing them all over while outside.

What a day.

How many things can go wrong?

Don’t answer that. I don’t want to know!

The Re-Farmer

Processing

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Well, we may not have had many yellow peppers in the garden, but now that they are ripening in the living room, we have a LOT of yellow peppers!

I neglected to take any photos, though, so here is a WordPress AI generated version…

I specifically told the AI generator “long slices”, but it gave me rounds, instead. 😄

There are two types of yellow peppers in the short season collection we got. Yellow and orangey-yellow. Once I had them under the kitchen like while washing them, I could finally tell the difference!

I prepped and sliced enough yellow peppers, plus I think one or two orangey-yellow ones, to fill a gallon size freezer bag.

The remaining orangey-yellow ones were starting to dehydrate all on their own, so I sliced those ones super thin and set them to dehydrate in the oven. That got me three 9×13 baking pans, which required a bit of creativity to fit on the two oven racks. I’ve got a tray meant to cook vegetables on the BBQ, so the bottom is perforated, to use as a spacer between two pans on top of each other.

There were other purple and Sweet Chocolate peppers that could have been processed, but I left those for later and got almost all the tomatoes that are in the living room. A few ended up in the compost, as they were over ripe. The rest got washed, then topped and tailed. I was able to fill one gallon size freezer bag with San Marzano, plus some Roma VF (I assume) compost pile tomatoes. Another gallon bag got a mix of the Forme de Coure and what are probably all Black Cherry tomatoes. There might be some Chocolate Cherry tomatoes mixed in there. Once off the vines, I can’t tell them apart.

The bags all went into the small freezer for now. The chest freezer has bins and boxes of ripening tomatoes covering it right now. I go through them regularly and pull out the ones that are ripening the fastest, and move them into my harvesting colander. Once that’s full, they get transferred to the living room to continue ripening.

Eventually, we will be able to combine the contents of bins so that there’s fewer of them, and have easier access to the chest freezer. Moving a bin or two is not an issue. Moving five bins, a box and a colander to get into the freezer it something else entirely!

All in all, that’s a pretty good haul to quickly process, considering these are all things that were harvested early, before they got hit with frost. There are many more tomatoes ripening, including the ones from the compost pile that look like Indigo Blue Chocolate, though I suppose some might be Black Beauties, from last year’s garden. The basin of unripe hot peppers in the living room is looking more and more red. There are still a lot of green sweet peppers, some of which I can tell are the purple Dragonfly peppers, with a very few Purple Beauty left, and others are the brown Sweet Chocolate peppers. The remaining ones, I expect to turn yellow or orangey-yellow.

So we will have plenty more vegetables to process for the winter over the next while.

Tomorrow we are supposed to reach a high of 19C/66F and, more importantly, we are NOT expected to have high winds again. Since there is nothing more we can do in the bathroom until the sealant has finished curing, that means I should be able to finally get outside and clean up in the garden, and prepare beds for fall planting. It’s time to get garlic planted – we will be using our own garlic from this year’s harvest – and I want to try fall sowing seeds that will hopefully survive our winter and give us an early start in next year’s garden. At this point, looking at the monthly forecast, it seems we will be in for a relatively mild winter. I certainly hope so. We’re supposed to have a La Nińa winter this year which, for our region, usually results in bitterly cold temperatures.

I could really do without that.

While I can no longer tolerate heat like I used to, I find I am absolutely dreading the cold of winter more and more, every year. Especially this year, as we have not been able to slowly stock up quite as much as we have in the past, on the assumption that we will get snowed in or whatever, for weeks or even months again. Everything is so much more expensive now, it’s getting harder and harder to get any extras at all.

So the more we can process from our garden and put up for the winter, the better!

The Re-Farmer

Red of Florence onions, finally processed!

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Yes, all this time, the Red of Florence onions we harvested awhile back have been sitting on a screen in the old kitchen. With how cold it gets in there, they’ve been fine, and we’ve been using them as needed, but it’s starting to get too cold. Today, I was finally able to finish processing the last of them.

You should be able to go through the slide show of images above.

The first step was to cut away the shriveling green parts and the roots. When I was done, the bulbs filled my giant colander in a heap!

While I was working, the cats in the sun room were going nuts, trying to see what I was doing, so I opened the door and let them in with me. Quite a few came in to explore! One of the males is aggressively friendly. I was using the top of the chest freezer as a table. He jumped up onto it and was eager for pets. Thankfully, he was okay with head boops and arm rubs, because my hands were busy. If, however, I reached for the kitchen shears beside him instead of petting him, he would attack my arm! He even started biting, so I had to take him off the freezer repeatedly before he finally stopped.

Once the screen was clear, I had to figure out what to do with it. We made this as a barrier for the old basement door, so we could keep it open and allow cool air to circulate, while also keeping the cats out. It’s made with 1 inch wire mesh. I took it into the sun room and figured out a way to use it for the cats. It is now resting on one level of the shelf in front of the window on one side, and the cat cage on the other – though it did need propping up on the cat cage to make it level. Hopefully, it’ll stay. I then took a spare sheet of rigid insulation and cut it slightly longer than the screen. With how the frame and centre support is, I was able to fit the insulation under the screen, in between the long sides. The sheet was just narrow enough for that. Without support, of course, it started to sag, but this sheet had been used for something else and already had some holes in it. I was able to use one near the side and zip tie it to the screen, then made a couple more holes as far as I could reach on the other side and added another zip tie. Not that the cats’ weight would be on it, as the screen would hold them. It was just to keep it from sagging. The cats can walk on the wire, but there was another chunk of the insulation that I put on top, so it would be more comfortable. They’re probably scratch the heck out of it. They just love scratching at that insulation!

Before I set that up, though, I put the remains of another sheet against the window that’s missing the inner pane. It doesn’t fill it – we tried cutting pieces to fit before, but the insulation kept wanting to fall away, no matter how we tried to secure it – but it’s enough to reduce the chill from that window where it counts.

So now the cats have a sort of “cave” against that wall, covering the space we set up for them. It gives them another level to climb on that is under the shop lights. I have those set to turn on with the motion sensors, after dusk, and the insulation under the screen will help keep some of their own body heat in, underneath. Also, they won’t get blinded every time one of them moves. Yes, I have the lights set at their lowest level of brightness, but when it’s night, it still seems really bright!

Hopefully, the racoons won’t knock it off or something.

Once that was done, it was back to the onions.

The first batch of onions I cleaned up was for dehydrating in the oven. I have four baking sheets, but they are too big to fit side by side in my oven. This oven does not have an element on the bottom, though, so I was able to put a baking dish on the bottom for elevation, and that allowed me to fit three trays in.

For the first tray, I tried slicing the onions long ways and laying them out on a cooling rack in the baking tray. I could only fit about 1 1/2 larger onions on the tray that way. For the second one, I tried cutting them on the round and laying them out on another cooling rack, but they just fell through the openings. I ended up putting parchment paper down instead, the laid out the slices. The rings didn’t want to separate, so I cut the rest in half lengthwise, first, then sliced them. They still needed to be broken apart aggressively before the pieces could be spread out evenly. Still, I was able to fit about 3 larger onions on, that way. For the third tray (I didn’t bother taking a picture of that one), I just chopped the onions and spread them out. That was another 3 or 4 larger onions.

Those will take a while to dry, so the rest of the onions got chopped up for freezing. I would have wanted to dehydrate more, but chopping and freezing is a lot faster!

For that part, I tried out a trick I think I saw on Pinterest. Loading into freezer bags is a real pain. I’ve tried several different ways to support the bag, but the best I could come up with was to put it in a large measuring cup. It would still be floppy, but not as much.

This time, I got out our canning jar lifter. The slide lock part of the bags gets turned inside out, as I usually do to keep the locking parts clean. This lip then fits over the curved jar lifting end, while the flat handles act as a stand. The lifter can be opened as wide as the folded over part of the bag allows, and holds it tight. After filling the bag with the chopped onions – I fit 2 1/2 cups per size medium bag – the lifter can be squeezed together to free the top. After the flipped over part is flipped back again, the lifter can be opened wide, allowing plenty of room for the filled bag to be removed.

My goodness, I wish I’d known about this trick long ago! This was the easiest, fastest filling of freezer bags I’ve ever done!

I had to stop chopping part way through, as my back was starting to give out (yes, I even used a stool to raised one leg while I worked), which was a good time to have the supper my daughter made for me. Then it was back at it.

In the end, there were 14 freezer bags filled. All but one of them went into the big freezer. Before sealing the bags, I would close it most of the way, then stick in the short end of an elbow straw in the last gap and suck out the air to vacuum seal it. One of the bags lost its vacuum. I couldn’t see a hole, but there had to be one, somewhere. So that bag went into the fridge to use right away.

I’m quite happy with our onion haul this year. Even though one variety failed completely for some reason, we still have plenty of cured and braided onions, both yellow and red, to use throughout the winter, as well as some shallots, and now we have 13 bags of chopped onions in the freezer, 1 in the fridge, plus more dehydrating in the oven. It should be interesting to see how long this supply lasts us through the winter.

One thing about these Red of Florence onions; their shape makes them SO much easier to cut up! Plus, they taste good, so win-win!

The Re-Farmer

Ready for the freezer

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I let the tomato sauce we made yesterday cool over night – with the current overnight temperatures we are getting right now, the kitchen gets really cold, so there were no concerns there!

This morning, I ladled it into some size medium Ziploc bags.

We did use some of it last night, while it was still hot. I still ended up with 6 bags for the freezer.

I left them on the baking sheet in the freezer, so they’d stay nice and flat while freezing.

Once this was done, I prepped more pans, then washed and sliced some Black Beauty tomatoes to dehydrate. Only 2 pans fit in the oven. I should look into getting extra oven racks. With enough oven racks, we could use all our 9×13 baking pans at the same time, and have room to spare for air circulation.

Something to keep in mind over the next while.

Anyhow, those went into the oven on the lowest “warm” setting, which on our new oven is 145F. I left the oven door propped open slightly with a wooden spoon to let the moisture out. It’ll still take a long time, though. Some of the slices ended up a bit on the thick side.

I also completely forgot to take any photos!

I’ll be sure to take some when it’s time to flip them.

The main thing is, these could stay in the oven to dry out, and I could go do other things. I was intending to get to the trellis bed again, but that didn’t happen. You’ll see why in my next post! I’m pretty excited about it. 😊

The Re-Farmer

Our 2021 garden: so many beans!

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For the past while, we’ve been harvesting a handful of beans, every couple of days. Just enough for the day’s meal, really. It would mostly be the yellow beans, with a few greens, and maybe three or for purple beans.

This morning, we had our biggest harvest, yet!

It is still mostly yellow beans, but they are on the bottom. It’s remarkable to me how, the plants that are the smallest and having the hardest time in this heat, is producing the most right now! Not for long, though, I think. There are LOTS of immature green and purple beans hiding under the leaves. We should start getting hauls like this more often, soon. :-)

This is the first time we had enough to make it worthwhile to preserve them. Not enough to make it worth breaking out the canner or doing some quick pickles or something, but enough to fill a bag for the freezer.

After trimming the ends, then cutting them to more equally sized pieces, I was able to use the blanching pot I’d found in the storage area of the kitchen, while trying to cat proof it (it’s right up by the ceiling and hard to get to!). This is the first time we’ve been able to use it. :-)

All those ice packs we have to help keep our food cold or frozen when we do our city trips are coming in handy. I used a bunch of them to make an ice bath to chill the blanched beans in. We don’t typically make ice with our well water, and the ice we do have is purchased, so I didn’t want to use any of that!

This variety of purple beans turn green when cooked or blanched. They are a somewhat less bright green; you can tell them apart in the foreground.

The blanched beans were laid out on a couple of trays and are now in the chest freezer, to be bagged later.

One thing about freezing produce. It’s very fast! I still hope to have enough to pickle or pressure can, so we have shelf-stable beans, too. :-)

The Re-Farmer

Iced

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We are still in a polar vortex induced cold spell right now. I delayed doing my rounds outside until it had warmed up to -32C/-25.6F

I skipped switching out the memory cards in the trail cams again! Just the extra time to refill both bird feeders this morning was pushing it.

The heated water bowl was covered over even more than it was yesterday. Not just in frosted surface area, either.

This is after pouring off the old water. That’s a pretty solid layer of ice, left behind! Yesterday, it was more frost than ice.

The other water bowls were, of course, frozen solid. I had to do a fair amount of kicking to get them loose from the snow. When fresh water is added, the metal warms up enough to melt the snow around it, creating bowl-shaped pockets of ice that hold them in place.

Another reason why using old, broken frying pans make excellent water bowls. They can handle being kicked around, then bashed against things to knock the ice out. I used to use a wooden hand rail by the sun room to bash them against, but I didn’t like how much I was damaging the wood, so now I’m bashing them on the saw horses I’ve stored nearby. They’re old and damaged already, and I need to build new ones, so I don’t care if they get more beat up. :-D

Creamsicle Jr. didn’t move from his spot the entire time I was there! He’s under the terrarium bulb, but with the dusk-dawn light sensor, I don’t think it was actually on at the time. I don’t see the red glow of the indicator light, which would visible about 6-8 inches under the outlet.

I did get joined by Ginger, but he was the only cat I saw outside, braving the cold!

With our main entry door falling off it’s hinges, I’ve been going through the sun room to go outside. Which means going through the old kitchen, which is unheated and probably not insulated; at least not by any modern standards. We go into there as little as possible in the winter.

The old kitchen is where we had our crab apple cider vinegar fermenting, and where I now have the mother stored.

It’s almost frozen solid! You can’t even see the mother, which is in the middle of the jar, immersed in vinegar.

I have no idea if this will kill the mother or not.

Does anyone know?

When I was a kid, this room never really got cold, since the wood burning stove was kept going almost constantly, as much to help heat the house as for cooking, so lack of insulation was never really an issue. The old kitchen is an add-on to the original log part of the house, though I don’t know when it was added on. I only know it was already there when my parents bought the property.

The forecasts say we’ll have one more day of this bitter cold, though it will be a bit warmer tomorrow. Today’s high is predicted to be -25C/-13F, with a wind chill of -31C/-23.8F. Tomorrow’s high is supposed to be -21C/-5.8F with a wind chill of -28C/-18F. After that, we’re supposed to keep warming up for the next week. Check this out!

It’s like temperature whiplash!

Time to think of warmer things. Like gardening. I think I’ve figured out a way to raise our seed trays up closer to the light in the fish tank greenhouse. If it works, I might not need to line the sides with foil.

But first, another cup of hot tea!

The Re-Farmer

Chokecherries, ready to freeze

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The chokecherries I picked this morning are all done for now.

Nice to see my colander so full of berries! All clean and ready to pick over.

I got all the stems (of course, I found one I missed after I took this photo!) and the ones that were damages or whatever. I filled two 9×13 jelly roll pans with berries when I was done.

They are now in the deep freeze, to be transferred to freezer bags when they are frozen solid. After that, they can wait until we decide how we want to use them this year. :-) The freezing will help them release their juices later, too.

So… what shall we make? More chokecherry vinegar? Or try a jam or jelly this year?

The Re-Farmer