Thursday, September 09, 2010

Puttin' Up

Help.
I'm drowning in garden goodness, although at this point in the season I have to admit "goodness" isn't exactly the right term. Overwhelming is more like it.

Here's a run down of what I've picked, processed and canned just in the last TWO DAYS:
2 pounds of hot peppers
12 pounds of tomatoes
5 pounds of carrots
6 pints of chow chow relish
and 15 pounds of cukes still await, yikes.

pickled veg 9-9-10

The spicy carrots and chow chow relish recipes came from that great book in the photo, a fabulous gift from my fabulous pal Knit-Whit, and just in time for canning crunch time!

Adding this to my totals so far this summer:
60 pounds of tomatoes(!!)
endless pint jars of dill and bread and butter pickles
8 or 10 pints of dill and spicy green beans

I'm running out of room to put all of this stuff, really. Imagine shopping for canned goods for an entire year, all at once, and that would be what I'm dealing with. Or at least that's the hope, but suddenly my generously sized pantry and plentiful cabinet space are not all that.
Technically, most of the tomatoes ended up going into the freezer...faster and easier than canning, but that did mean that I had to go out and buy and then excavate a spot in the garage for a big auxiliary freezer.
Forced garage tidiness, it's a good thing.

So lots and lots of good stuff to eat over the winter, but holy cow I hope I'm done dealing with the tomatoes and cukes. And here's hoping we don't get sick of pickles.

Comments:
Just finished canning 12 pints (on top of 20 pints already canned a few weeks ago) of roasted tomatillo salsa. It's an amazing recipe, enough to make a person want to grow tomatillos. I live in an apartment so I can't, but I get them from my CSA.

Recipe here: http://www.uga.edu/nchfp/how/can_salsa/tomatillo_green_salsa.html. The oregano is surprisingly crucial and I find substituting half the lemon juice with lime gives it a really excellent kick.
 
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