I needed a break from taking photos of tomatoes, cucumbers, zucchini, eggplant, tomatillos, and squash. So...I decided to show you what I have been up to. It has been so darn hot I have been neglecting the garden (and it shows).
I have still kept plenty busy. Canning. Yep, you read that right. Canning. I got over my irrational fear of canning and have started to put up our surplus. Here is what I have put up so far!
I made 6 1/2 pints of pepper jelly. I think this may be the main reason I am invited to potlucks! People often ask if I will be bringing this. I use the recipe in the box of Sure Jell for hot pepper relish (though it is really pepper jelly).
|Ellie Topp's chunky basil pasta sauce|
I also made 9 pints of Ellie Topp's chunky basil pasta sauce. I find that while the recipe says it makes 6 pints, I get 3+ pints. Probably because I am using heirloom tomatoes (instead of paste). That would mean my 8 cups of heirlooms have more liquid, which cooks down more.
The first thing I canned was Annie's salsa, which seems to be the gold standard for canned salsa. I had made this before but we always ate it right away. So far I have made 15 pints. I leave out the cilantro, preferring to add it fresh when I open the jar. I will probably make one more batch this week.
|Ball's sweet pickle relish|
I also tried my hand at pickle relish. I got 4 pints, when the recipe said 8. I ended up throwing out a lot of the brine. I would have had jars with 1/10th relish and 9/10ths brine. This batch was still very soupy. I think I still need a lot of practice making relish!
|Linda Lou's kosher dill pickle|
I made 5 pints of Linda Lou's kosher dill pickles. I think the white rind looks kind of cool.
And finally I made some salsa verde today. I do not can this since almost every review I have read of canned salsa verde says it is too tart. We ate this batch with chips! Tomatillos freeze well so I just throw them in a bag with a few jalapeños and freeze it for when I want salsa verde in the winter.
This week I am going to try my hand at zucchini relish (hopefully it works out better than the cucumber relish) and tomato sauce!