131 148 half pint jars 35 41 pint jars
30 pint and a half jars
40 quart jars
256 279 total jars
It was a lot of work to fill
256 279 jars, but I spread it out over the whole summer. I started in April when the rhubarb is fresh and juicy, making “Old Recipe” Rhubarb Jam and Rhubarb Chutney.
Old Recipe Rhubarb Jam photo by vsimon
Today I put the last of my fermented dill pickles into jars from the crock.
In between I have put up 91 jars of jams and jellies,
107 130 jars of pickles, 9 jars of relish, 40 jars of salsa/sauce, and even 9 jars of ketchup.
We have packed away everything our garden could produce, from fresh rhubarb, red beets, green beans, red currents, lots of ground cherries, sweet peppers, hot peppers, and cucumbers.
Three types of cucumbers that were new to me this year. The best being the “Pearl” cucumbers. Just so, so where the “Lemon” cucumbers (taste like regular cucumbers), and not to be planted again where the extremely small “Mexican Gherkins”. More on the cucumbers later.
Mexican Gherkins photo by vsimon
And there where new things to try this year. For the first time I made salsa. Not the crisp, freshly chopped refrigerated type, but the cooked and then canned type. Also new this year was a shot at making ketchup. Ketchup without all the sugar or high fructose corn syrup found in store bought ketchup.
After much searching I was able to locate (from my sister Betty) the recipe my mother used to make the most wonderful, sweet pickle relish. I have a niece who used to request this yearly as a Christmas gift from my mother.
The biggest “new” thing I tried this year was to pickle green beans. We now have a total of 18 pints of pickled green beans. Three or four varieties of green beans where used along with a variety of different spices trying to find the best combination.
Here is a partial list of the spices used: dill, fennel, caraway, garlic, black pepper corns, coriander, turmeric, and red pepper flakes.
Until we sample all the varieties, I will not know which of these spice combinations worked best. Some will be repeated next year and some most likely will not.
Our winter stockpile photo by vsimon
So here are the shelving units in our basement stocked with all the great foods to be enjoyed through coming months. (Notice the water bath canner and the dehydrator on the lower right hand shelf.)
So, if after reading this you start to question Linda’s writing style, please note that this post is penned by me, Vincent.
And it hasn’t quite ended yet as I still have a grocery bag full of sweet and hot peppers to put up. Any suggestions? Have a great pickled peppers recipe? Or maybe an “all peppers” salsa? Let me know.
Update 10-8-2010 Today I pickled my peppers. Three different recipes, 23 jars. Short Brine Peppers, Pickled Sweet Peppers, and Marinated Sweet Peppers. All from “The Joy Of Pickling“. We now have many gifts for the holidays. Hope everyone loves pickles, jams, and salsas.