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Confluence of Three Hobbies

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Project by KelvinGrove posted 03-29-2013 11:52 PM 2477 views 2 times favorited 16 comments Add to Favorites Watch

Here we see the intersection of three hobbies. Making saw dust, growing a garden, and canning everything in sight. Last summer my wife canned over 500 jars! Well, I finally built her a place to keep some of it.

She was concerned about structural integrity soooooo…this is built from almost 3 full sheets of 3/4 cabinet grade plywood. Each shelf is glued into a 1/4 deep dado on each end and to the 1/2 plywood back. I then drove 3 pocket hole screws in each end and 5 into the back. Each shelf has a one inch stringer across the front which is half laped into a two inch rail on each end and in the middle. Then, just for good measure, I drilled through the rail and stringer and into the carcass to a depth of 1 1/2 inch and glued hardwood dowels into place.

The entire thing is bolted to the walk with 100 pound anchors.

Take my word for it…short of an earthquake, those green beans are not going anywhere.

Thanks for looking.

-- Tim P. Calhoun GA. Don't cry because it's over, smile....because for 7 glorious miles, everyone thought you were the real bus driver!





16 comments so far

View luv2learn's profile

luv2learn

1866 posts in 1055 days


#1 posted 03-30-2013 12:04 AM

Very nice build. It looks like we share the same hobbies but I haven’t built a dedicated canning cabinet yet. I will add this to my to-do list for the summer.

-- Lee - Northern idaho~"If the women don't find you handsome, at least they ought to find you handy"~ Red Green

View KelvinGrove's profile

KelvinGrove

988 posts in 665 days


#2 posted 03-30-2013 01:57 AM

Lee, one thing I will do different next time is build a jig so that when I glue the stringers to the front of the shelf they will line up better. You can’t tell it in the pictures but by the time I got the center rail to fit into the half laps it was out of plumb by a bit over 1/16 inch per foot. I’ll be happy to send better pictures and my work plan to anyone who wants it.

PS. Quando omni flunkus moratatti!

-- Tim P. Calhoun GA. Don't cry because it's over, smile....because for 7 glorious miles, everyone thought you were the real bus driver!

View David's profile

David

28 posts in 780 days


#3 posted 03-30-2013 01:58 AM

Nice Job and looks really good. Thanks for the details on the build. Just have one question, when do you get the Bullet Proof Glass for the doors? Just joking your build is pretty heavy duty.

-- http://littleredshop.net " Have Fun, Go Fast, and Take Chances for Christ's Sake!!"

View hoss12992's profile

hoss12992

2961 posts in 646 days


#4 posted 03-30-2013 02:11 AM

Great job

-- The Old Rednek Workshop https://www.facebook.com/theoldrednekworkshoptn

View lightweightladylefty's profile

lightweightladylefty

2761 posts in 2465 days


#5 posted 03-30-2013 03:22 AM

Kelvin,

We, too, enjoy the same set of hobbies! I guess I should say my husband enjoys them! We both woodwork and can, but he does virtually all the gardening. I’m very good at enjoying the fruits of his labors! Your storage shelving is much nicer than ours. Many years ago I purchased several metal shelving units and assembled them together to have a shelf about every foot and connected them from floor to ceiling, then bolted them to the wall. They are in our workshop utility room so no one ever sees them but us. Your shelves look like they will hold a great deal of weight. My rule of thumb is: when in doubt, over-engineer!

Five hundred jars sounds like a full-time job for your wife. The most I ever canned in a season was about 350 jars and I didn’t think I would ever get out of the kitchen! Last year between the early heat and late frost which killed all the fruit blossoms, then the summer drought, we didn’t have much to can or freeze, and gave very little away. My husband’s biggest joy comes from giving away most of what he grows in his garden.

If you grow jalapenos, I can share a fabulous relish recipe that my husband concocted that we call ”Hot Chow.”

L/W

-- Jesus is the ONLY reason for ANY season.

View KelvinGrove's profile

KelvinGrove

988 posts in 665 days


#6 posted 03-30-2013 01:24 PM

L/W, Peggie’s response to the hot chow offer was, “yummmmm”. We will send you the recipe for “Blackberry Forrest Jelly”. Blackberry with chocolate added to it!

-- Tim P. Calhoun GA. Don't cry because it's over, smile....because for 7 glorious miles, everyone thought you were the real bus driver!

View helluvawreck's profile

helluvawreck

16043 posts in 1619 days


#7 posted 03-30-2013 01:44 PM

Nice work. It’s all high practical and will benefit you own family.

helluvawreck aka Charles
http://woodworkingexpo.wordpress.com

-- If a man does not keep pace with his companions, perhaps it is because he hears a different drummer. Let him step to the music which he hears, however measured or far away. Henry David Thoreau

View helluvawreck's profile

helluvawreck

16043 posts in 1619 days


#8 posted 03-30-2013 01:44 PM

This was a double post. Sorry.

-- If a man does not keep pace with his companions, perhaps it is because he hears a different drummer. Let him step to the music which he hears, however measured or far away. Henry David Thoreau

View Ken90712's profile

Ken90712

15337 posts in 1941 days


#9 posted 03-30-2013 02:37 PM

Wow that is some storage.

-- Ken, "Everyday above ground is a good day!"

View lightweightladylefty's profile

lightweightladylefty

2761 posts in 2465 days


#10 posted 03-31-2013 01:42 AM

Kelvin,

Here’s the recipe. [I hope I won’t get in trouble for sharing non-woodworking here, ;-) but I put it here rather than a PM so if any other woodworkers also like to can tasty recipes, they can try this one! I’m not a member of GardenTenders so I can’t share on that site.]

Hubby’s Hot Chow
30 C. jalapeños
3-4 C. onions
3-4 C. green tomatoes
3-4 C. red bell peppers

Chop all vegetables very fine. [Be sure to wear gloves if you will be touching anything other than the outside of the jalapeños with your hands.]
- – - – - – - – - – - – - -
5 C. vinegar
7½ C. sugar
2 T. mustard seed
2½ t. celery seed
1½ t. turmeric

Mix brine and bring to a boil. Add vegetables. Return to boil. Boil gently about 5 minutes. Process pints 15 minutes in boiling water bath. Makes about 24 pints.
- – - – - – - – - – - – - – - -
Notes:
- I like to add some red jalapeños for more color, but you can use all green peppers (jalapeños and bell peppers).
- This might seem like a very large recipe, but you’ll find that whenever you let someone taste it, you’ll be another pint or more short! LOL You can do the math and cut it back according to how much produce you have available.
- When I first canned this, I thought my husband was nuts with the proportions he wanted me to use (his recipe started smaller with 6 cups jalapeños, 1 cup onions, 1 cup green tomatoes, ½ cup red peppers, and a much smaller portion of brine. I made small batches and experimented on how much jalapeño membrane and how many seeds to leave in. I started with removing seeds and membrane from virtually all the jalapeños for fear it would be too hot for my liking. Little by little, I kept removing seeds from fewer jalapeños. I finally determined it wasn’t necessary to remove any seeds. The sugar minimizes the bite and maximizes the flavor.

Now, it’s just a matter of waiting until harvest season. That should teach patience! And, yes, the “Blackberry Forest Jelly” sounds tasty! It might be a way for me to get a bigger share since I love chocolate in everything and my husband claims he doesn’t (but it doesn’t usually keep him out of “my stuff”). I also can a really tasty jalapeño raspberry jelly. Hubby didn’t think I should waste raspberries on it, but once he tried it, he was sold! It’s great as a glaze on chicken, as well as on bread, toast, crackers, etc.

L/W

-- Jesus is the ONLY reason for ANY season.

View KelvinGrove's profile

KelvinGrove

988 posts in 665 days


#11 posted 04-01-2013 01:03 AM

Sounds yummy! I’ll post the Blackberry Forrest tomorrow

-- Tim P. Calhoun GA. Don't cry because it's over, smile....because for 7 glorious miles, everyone thought you were the real bus driver!

View KelvinGrove's profile

KelvinGrove

988 posts in 665 days


#12 posted 04-01-2013 12:22 PM

Here you go L/W, and she says the brand name is the only one that will work…everything else makes syrup!

Use Sure-Jell brand. You’re following the recipe for blackberry jelly.

To make the juice: Put berries in a pot with water just to cover. Simmer and mash til the berries are cooked enough to strain. Strain through a mesh strainer and mash to get all the pulp you can. Measure our 3 3/4 cups of juice. It will be kind of thick with all the pulp.

Measure out 4 1/2 cups sugar and stir in 1/4 cup unsweetened powdered cocoa.

Follow directions for making blackberry jelly. It may take 24 hours for the jelly to set.

Sometimes it doesn’t set, even though I use the exact same process. In the fridge the jelly that doesn’t set, gets really thick. It’s great on PB&J and over vanilla ice cream.

-- Tim P. Calhoun GA. Don't cry because it's over, smile....because for 7 glorious miles, everyone thought you were the real bus driver!

View lightweightladylefty's profile

lightweightladylefty

2761 posts in 2465 days


#13 posted 04-04-2013 03:43 AM

Thanks for the blackberry forest recipe. It looks like I’ll have to wait until blackberry-picking season. I don’t have enough pints still in the freezer.

When we make jams and jellies, we always make syrup too. Anything that doesn’t set up is automatically syrup! Actually, we do at times make syrup—(I use corn syrup and don’t bother with the pectin)—but always make the jam or jelly first just in case it doesn’t gel. I think it has something to do with the hybrids and genetically altered produce that we grow today not having as much acid or pectin in them (or as much flavor) as the produce from years ago. We used to can tomatoes open kettle (i.e., no processing), but now they have so little acid that I either add a tablespoon of lemon juice to each jar and water-bath or pressure can them.

L/W

-- Jesus is the ONLY reason for ANY season.

View oldrivers's profile

oldrivers

302 posts in 319 days


#14 posted 02-21-2014 12:07 PM

Good work sturdy and practical not to mention that this was a Smart move, Happy Wife Happy Life. I share you love of Gardening. Here it is February I have well over a hundred Tomato seedlings and more Germinating. Again this is a Nice Fruit storage ,may you day be Blessed and your Garden grow an Abundance.

-- Soli Deo gloria!

View Bill Huffman's profile

Bill Huffman

140 posts in 172 days


#15 posted 07-10-2014 12:18 AM

I Love the canning, and the cabinet, they are not going anywhere!

I am the cook in the family and I have been talking about canning for way too long, and just need to do it. I thought to start with pickling as it seems simple, then move to all the other possibilities.

-- Im so impressed with what people can do, and I wonder how they do it. Thats what keeps me doing it.

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