Aside from a small trip to Panama City, Florida last weekend to check out the city J will be moving to at the end of the month, we've been doing nothing but canning around here. Today we tore out the garden except for a few jalapeno and poblano pepper plants.
These are some of the things we've canned in recent weeks.
Apple Chile Conserve (based on a recipe found here) After we returned from New Mexico, I ordered 50 lbs of Hatch Chiles. They finally arrived and we spent the weekend canning them.
Strawberry Chile Salsa (based on this recipe)
Hatch Chile Peach Jam (based on this)
Pineapple Chile Jam (based on this)
Pressure Canned Roast Hatch Chile; (pressure canned)
From Left to Right:
Peach Salsa with Lime (based on this)
Peach Jalapeno Jam (loosely based on this recipe) I'm finding we like to have pieces of fruit instead of a smoother spread
Plum Chutney (based on this)
Jalapeno Jam (I used a variation of several different recipes for this one). A lot of the recipes online said to add some green food coloring, but I don't have any of that on hand, so omitted it.
I used the last of the cucumbers from the garden to make Cucumber, Lime, Vanilla and Jalapeno Jam (loosely based on this recipe). The red stuff on the right is Strawberry Poblano Jalapeno Jam (based on this)
We had help while roasting the peppers
When the cucumbers were really coming in, we also made Bread & Butter Pickles based on Emeril's recipe J doesn't like them; he only likes dill pickles. It's going to take me forever to go through them so I can only eat one or two at a time. As you can see, I didn't pack them to tight.
More Hatch Chiles
Next weekend we'll be busy getting things for J's new bachelor pad. When he moved here, we shipped most everything off to Goodwill since we didn't expect to have to maintain 2 households again, but I guess the military makes their own plans.