We are moving right along with the homestead renovation. We have about 90% of the spray foam insulation in on the main level and the interior walls have sheet rock, as well as the ceilings.
Spray Foam Insulation:
Sheet Rock and Sound Proofing:
Just have to wait on some plumbing to be done in the kitchen so we can spray foam that room and then the sheet rock can be completed.
As promised here are a few pics of the renovation progress.
The low voltage wires are run and being terminated:
The basement has been demoed and the walls taken down:
And the plywood for under the tile has gone down in the kitchen and bathroom, the electrician just needs to run wires for the heated mats before the floors can actually get tile:
It almost feels like we will have a brand new house when this is all done!
The floors are gone!
I will be posting updated pictures soon, but there honestly it's not much to see; studs, wires and plywood. This weekend the hubs is spray foam insulating, then the sheetrock can go up.
The basement has also been demoed and now we have to decide what we want to actually do with the space. A small corner is for the washer dryer, and another for the utilities. The majority of the remaining space is going to house our hydroponic vegetable garden (exciting right! more on this to come). But, I would love to also claim a space for our larder. Below is drawing I did for a possible layout. What do you think?
And ideas or suggestions for our larder layout!
Our tomatoes have finally started to turn red and now we need to use them up. What better way then sauce and salsa! Because I do not own a pressure canner, I had to find a highly acidic salsa recipe to water bath can. This is a pretty simple tomato salsa recipe from Marisa McClellan’s Food in Jars. It is far more tart then I am used to due to the cider vinegar, but I am sure after sitting awhile the flavors will come together and it will be just as enjoyable as any other salsa.
If you do not own this book, here is a pretty comparable recipe for free on the internet 😉
Do you prefer a canned salsa or a fresh pico de gallo?
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We planted 4 small cucumber plants in our garden this year. Those 4 plants sure did produce a whole lot of cucumbers. We had dozens and dozens of the those crunchy green guys. What we couldn’t eat or give away we decided to preserve. Since refrigerator pickles only last a month, and there are only so many pickles we can eat in a month, canning bread and butter pickles as well as relish was our best bet.
I used both the sweet pickle relish and bread and butter pickle recipes from Liana Krissoff’s Book Canning for a New Generation. I highly recommend this book if you really want to do some yummy canning, as well as Marisa McClellan’s Food in Jars. If you do not have either of these books, I found some pretty comparable recipes for free on the internet: Sweet Pickle Relish and Bread and Butter Pickles.
I cannot wait the 4-6 weeks they take to cure to try them!
Do you have a favorite pickle or relish recipe to share?
[Disclosure: Salty Suburban Homestead is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. We receive a small commission whenever a product is purchased through these links. So if you decide to order anything that is recommended on the blog, we would LOVE it if you used the affiliated links. We thank you in advance for your support!]