Here’s the rest of the pictures I took

So we were gone all of a whole day n half. 7 more zukes, with some giant ones in there for good measure🙄. Immabout to pull the plants. You can only use and give away so many.. 3 plants in one hill... I probably picked, minimum, 45 of those things.

We had a complete homegrown dinner tonight. Handmade spaghetti, sauce, meatballs from our cow and warm bread. Dosen't get much better...
Tomatoes are a coming.. yesterday's pick on left, today's on right. Expecting a colander a day with a good canning weekend.
Our local farm sweet corn has been processed and frozen ( 5 dozen).
I started late on zucchini and cukes but their taking hold well.
Wild pumpkins are also doing well.
Gonna try to get a batch of leafy crops and mixed beans in this weekend amongst all other chores.
Chicks are out of brooder and doing great.
Much busy to prepare for the long hard days ahead. Being pretty selfsufficent is rewarding.

Word of note :
Make sure your garlic is getting plenty air circulation.. this humidity is detrimental to them for storage.

Definitely a dehydrator at 115 setting.
I dehydrate all my herbs, peppers and some garlic

You can see my dehydrator working in left side of picture

My dehydrator runs almost everyday. For the cheap model it is , I've no regrets. It's on it's 5th year.
Your wife can certainly hang herbs as romance but they just don't dry enough for storage without increased airflow.
We just prefer to jar them after dehydrate for longterm purposes.
On left is oregano and 2 on right are basil. Rosemary is in there now drying.

Canned another dozen jars of green beans today. Pulled out the plants and planted another batch cause I had leftover seed. If they do okay I should get another crop end of September if they don’t well then we’ll consider them good soil builders.  Tomatoes are just starting to ripen and I’m tired of eating cucumbers already

 We have used these for well over 25 years and well worth the extra cost of the round styles. I'm sure you can shop around for a better deal   https://www.target.com/p/...s&adgroup=72-10ure     Our ovens have  dehydrator settings also. The old lady don't appreciate us making hot sticks and jerky in them though.
     

I'm finally getting some tomatoes. I'll probably do a batch for sauce by midweek. I've been catching up in the garden last 4 days. I took today off from the Big Lake, so this will be 5 in a row for outside work. It's amazing how quickly things pile up when neglected. 🙄😆. Eh, I'm thinking atleast a good month is left, maybe even into later September if she let's us on. 🤞🛥🎣🐟.

The outside kitchen is busy today.
Last week we caned 12 quarts tomato sauce and 6 pints bread and butter pickles.
Today we're looking at around 20 quarts sauce and 12 pints of dill pickles.
Super busy time on the farm and garden.
Pigs have a butcher date of first week of September and the chickens pretty much around then as well.
Hopefully we'll be all said and done by mid September to focus on the wild game harvesting.
Cameras are showing nice antlers roaming around.

Dehydrator arrived today. In the tread it was mentioned to do herbs at 115. The next question is — How long?

Finally getting enough tomatoes to start jarring up the sauce. Pickles are finally winding down. Second planting of beans are doing great, also.

For dinner it's baked walleye oscar, with green beans and tomato cuke n pepper salad. Bon appetit

With jerky, you'll want a much higher setting.
I think 160 was what I used. It's very important to rotate the trays. After you get them done to the texture you want, let them sit for awhile because they may rehydrate.
If so , drop the temperature way down to about 115 and run them again.
Jerky usually takes about 15-20 hrs to complete

 Yeah rotating the trays is important. That was the biggest downfall with the cylinder styles compared to the box shape with the fan plus the amount of space provided. The box styles regulate heat way more evenly plus fan is centered evenly but still good idea to rotate trays every so often but not needed as often as the round styles. Our jerky and sticks we would make two or three temperature changes during the process. Average 8 hrs. give or take depending on thickness of of jerky or diameter of sticks. Plenty of info out there and recopies. Sometimes I would go to Con Yegar and buy their premixed (many to choose from) spices for doing 10 lb --- 50 lb batches.
 
  Bought a truck and trailer load of high end commercial meat cutting supplies and equipment a week ago. Was up camp for the last four days trying to sort/organize and inventory all the stuff. Way overloaded, thinking of maybe making the billiard room into a butcher shop but the ole lady might not go for it but that never stopped me before. Already had way too much meat/restaurant equipment but this time went wayyy overboard. Those grinders, automatic slicers, mixer/grinder, 2 600 lb hanging scales, butcher block, large tubs of knives and well over a 1,000 Hobart plates, knives, stones, 3 sharpening grinders and buffalo chopper blades are extremally heavy. Still have to go through more crap and see if there are places for the new hanging Hobart (clock face) scales and going to have to onload a pile of stuff whether I want to or not.  My favorite are the 2 antique 600 lb wall mount swinging scales. Might get a cow from Amish but freezers are packed at the moment. Must be having (regressing) back to when was in meat cutting classes in high school. Sucks getting old when do stupid stuff like this.
 
 crappy

The tomatoes are going crazy. I have 3 10 quart pots full of sauce being made today.
I'm sure I'll have another 10 for next weekend as well.
Cukes are done.
They didn't produce as well as I hoped but we made 8 pints bread and butter. 8 pints dill. Plenty good enough.

The drought continues.
Hope all your farming and gardening is going well

I haven't counted but we gotta be close to our minimum goal of 50 quarts. Including pints.
I'm thinking another really good run of sauce next weekend and then the rest will go towards salsa.
Probably 2 more weeks of my garden left as I'm just supplementing from the local farm market on vegetables. I did poorly in that game.
Our livestock has an end date the week after labor day weekend.
Then it's some relaxation afield instead of chores.