You know all those veggies in the previous post? Well they have to go somewhere, right? Mostly, they’re going to my stomach, which is super happy about that, but one person can only eat so many veggies…
Besides being frozen, dehydrated, put in recipes, given to the dog as treats, and given away, I have taught myself (with much help from others and from a step-by-step book) the art of canning.
My Mom and I actually went in on this project together. We acquired all of the supplies (minus a pressure cooker) and the Ball Blue Book Guide to Preserving. I read and learned…and then still asked for help because I am a disaster in the kitchen when it comes to cooking or preparing food at all.
For our first trick, we turned cucumbers into dill pickles. This actually was not that difficult to do. We went with a kosher pickle recipe and added a few things to it. All the ingredients, minus the spices, were from local farmer’s markets. The cucumbers were from my own garden.
We ended up making 8 pints of pickles, which will be ready to open NEXT WEEK!!! I’m very excited to try them and see how they turn out!
In a frenzy of pickling excitement, we also made zucchini relish!! All of the zucchinis were from my garden.
End of Summer BBQ anyone??
Canning is actually easier than I thought it would be….but I also haven’t done anything extremely difficult. I can still cross this off of my Summer Bucket List as my new learned skill.
*Pats self on back*