We’re coming into peak harvest here, and it’s time to get all the wonderful overabundance into stores for the coming seasons. In other words, we’re canning. Above is our own creation, of sorts. We had all these little tomatoes that needed to be preserved, and a bunch of other little veggies, too. So, we brined the daylights out of them and created these sweet-and-spicy snack mix pickles. They are so very, very good (we kept a small jar in the refrigerator, uncanned, so we could check how the flavors proceeded..yum! doesn’t quite cover it). We’re definitely doing more of these. We kept the pH nice an high with lots of vinegar and some sugar, using a brink intended for carrots to make sure we didn’t under-do it and risk botulism (never fun).
Also, of course, we’re doing the obligatory regular pickles (of which I did not get a picture), some jams, and tomatoes:
What are you canning?
- Guest Post: Basic Guide to Canning Dill Pickles (lapetitepancake.wordpress.com)