Posted By auntie on August 6, 2013
if you’re a vegetable gardener, you might think getting laid up right at the beginning of the produce season would be a problem, and hey, you would be correct! we’ve started harvesting blackberries, cukes, zucchini, yellow squash, and green beans big time here. ordinarily i would have the canning kettle going full blast by now canning pickles and dilly beans, and making stuffed zucchini for future dinners, and packaging up shredded yellow squash to freeze and use in recipes all year long, and simmering big kettles of blackberry juice for jelly. ordinarily.
interestingly, i’ve found that feet come in handy for a lot of this. that lets me out for now, so i put out the word to my friends and family. produce and canned goods in exchange for labor. here is the result of my first session:
the five smaller, quart jars are my favorite sweet pickle recipe. it’s a great multi-day recipe that came from the ortho complete book of canning. you can find a copy of the book on alibris, a used book site. and the large half-gallon jar is an attempt to recreate those amazing half sour pickles you get in delis. i used this recipe i found on brooklyn farm girl’s website. they are a lightly fermented pickle that only needs to sit in the fridge for four days. i’ll let you know how they come out. and thanks to my friend linda for spending the day wandering around in my kitchen.