Wednesday, August 24, 2016

Kicked into Higher Gear

This week the farm was bountiful and I came back with more tomatoes, eggplant, peppers and hot peppers than previous weeks. In addition, there was even more zucchini! I have way, way too much zucchini. There will be chocolate zucchini bread again in our future. And maybe even a birthday cake made with the same recipe. But not today; today was for pickles, caponata and salsa!

First I made three 8-ounce jars of dill pickles - two of them are for the fair, with the cucumbers cut into spears. The other jar consisted of slices from the pieces that were cut off to make the spears fit in the jars. That one is for us! This batch used the same "Favorite Dill Pickles" recipe from the Complete Book of Small Batch Preserving.

Next I made a double batch of eggplant caponata from Roxanne's recipe printed in Blue Ribbon Canning. (This is the book for which she and her sister and I contributed recipes and even have photos and bios of us.) This made a total of five and a half pints.

This evening I used up the rest of the tomatoes, three cippolini onions, two green peppers, and three jalapeños to make salsa. The vegetables were roasted first and then puréed with a immersion blender and mixed with vinegar, salt and sugar. This made exactly two pints.

Now I do have more room in the fridge. Except for the zucchini. They are still taking up a lot of space. 

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