- Equipment out of storage and into the kitchen
- Wash and dry canning jars, lids and rings
- Wash and peel 8 lbs. of cucumbers
- Shred cucumbers in the food processor
- Place cucumbers in large bowl with salt and turmeric and let stand for 2 hours (note to self - turmeric stains everything it touches)
- Wash the food processor bowl
- While you wait, peel and shred a ton of zucchini and then freeze in 2 cup bags (14 cups total)
- Wash the food processor bowl (again)
- Drain cucumber mixture in a colander in the sink
- Peel and rough chop 1 lb. of onions and place in food processor
- Put lids in sauce pan to heat up on stove, jars in canner to heat to 180 degrees
- Wash cucumbers in cold water, drain again
- Place cucumbers in stock pot with vinegar, dill and sugar
- Heat up mixture and simmer for at least 10 minutes
- Ladle mixture into the canning jars, place lids on and finger tighten the rings
- Gently drop jars back into the canner and heat to boiling
- Process jars for 15 minutes, then let stand in canner for 5 minutes with heat turned off
- Remove jars and place on towel on the counter to cool
- Clean up the giant mess of dishes, food processor bowl (again), pots and various other equipment that now crowds the entire kitchen
As I mentioned, I also froze enough zucchini to keep my family and everyone else I know in zucchini bread until next year. I also dehydrated another 4 large zucchini's and now my entire house smells like dehydrated zucchini.
Tomatoes are ripening as well and there is no comparison to a home grown, sweet ripe tomato! I can't wait each year for BLTs and other sandwiches which are made all that more yummy with a nice slice of tomatoes. Mmm, mmmm good. I have had some instances of blight on some tomatoes but nothing to the extent of the last couple years. It's been mostly on the golden ones vs. the Roma and early tomatoes. I should be able to harvest enough for canning both sauce and salsa.
Oh yay...more canning. Next up - peppers, onions, and potatoes.