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  • kcarteris

Preserving the Autumn Bounty

Hey everyone! It has been a while since I’ve posted. The past few weeks have been a little bit crazy…harvesting the garden’s bounty of fresh vegetables: Potatoes, Zucchini, Tomatoes, Cucumbers, Dill and more tomatoes, keeping me busy just trying to process and can the winter stores.

I love canning! It can be somewhat labour intensive but so worth the rewards. Homemade Marinara sauce, Zucchini Relish, Green Tomato Relish, Pickled Beets, Bread & Butter Pickles, Dill Pickles and Zesty Salsa all nestled in the pantry for enjoying this winter.

The relishes seem to take the most time, uniform chopping (almost) mixing, salting and letting sit overnight, then draining and rinsing, squeezing out the excess liquid again (cheesecloth works great for this step) then patiently simmering for the next 3-4 hours to get the right consistency. Packing hot jars and processing for the required time, usually 30 minutes. It is easier than it sounds and so worth the end product, healthy choices without a lot of additives.







Nothing like garden fresh Salsa, Marinara Sauce, Pickles and more on a cold winter’s night. From the aroma of a fresh Autumn Stew simmering on the stove, to the fresh baked biscuits in the oven there is nothing quite like savoring the gifts from the garden in the February Cold.

Here you will find some of my favorite recipes, feel free to add them to your collection or email me if you have questions.

Happy harvesting!








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