I currently have a second batch of corn stock simmering in the pot to pressure can when it’s finished becoming incredibly yummy, and then just two more little canning projects to do to wrap up my preserving season for this year…probably…
For my second to last project, on tomorrow’s to-do list, is a small batch of bread & butter pickles, just four to six pint jars. Pickles are not something I have historically preserved, and they weren’t something that I recall either grandmother, nor my mother, ever doing. As a result I’ve never delved deeply into pickling. Though I have done, on several occasions, spicy pickled green beans, and those are soooooo good. But I still have six jars in the pantry so no need to add to the stock this year, I’ll save that job for next summer.
Then I just have one other small project, which I will probably also do tomorrow; two or three jars of marinated roasted red peppers. A quick and easy put up job, just blacken the peppers over the fire on the charcoal grill, let them sit in a paper bag until the skin is soft enough to peel away, then cut them into strips and bury them in a seasoned olive oil and vinegar marinade with some garlic, lemon strips, red pepper flakes, and oregano before finishing them up in the canner for longer term storage than the fridge would offer.
And that will be the end of it….if for no other reason than because I will have run out of jars and space to put jars 🙂
…except for 20 small half cup size jars….hmmm…cranberry pepper jelly and some cranberry chutney? I can find room for those…..can’t I?
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