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| Pickled Okra and Jalapeno Peppers |
Even though we no longer have a traditional working farm, we do like to have a garden and we certainly like to eat from the garden all year long. In order to do that, we have to either freeze or can produce as soon as it's ready for harvest.
As I said, we love to have our own produce available during the winter months but preserving that produce sure eats into any art time!
Right now we have peppers of all kinds, tomatoes and a few okra plants producing like crazy and something needs to be done with it. We enjoy sharing with friends & acquaintances who don't have a garden but even though we cut back on what we plant each spring, it seems we still have the same amount of harvest!
We canned 4 pint jars of jalapeno peppers today along with the okra but that's just a drop in the bucket as to what we'll use between now and next year's garden! My husband loves hot peppers and could go through a jar in just a couple of days! We plan to can quart jars of the various peppers tomorrow - oh, my burning hands!
We also put some fresh sweet corn in the freezer. We don't plant corn because of the problems with deer and raccoons but a neighbor gave us some of his harvest today and it looks beautiful. I know we'll enjoy it this winter too!
There are also tomatoes & squash in the freezer and I've made both fermented sour pickles and sweet bread 'n butter pickles and canned string beans. The green beans, squash and cucumbers are nearly finished but we still have field peas left to harvest plus lots and lots of peppers.
Hopefully we can get everything in the freezer or the canner soon and I can get back to painting.
