Preserving Marathon

It’s time to save seeds and harvest almost daily. My dear neighbor Alice and I rounded up all our wayward cukes and various zucchini for a pickling night. We started off by taking care of some fruit that needed attention: Shiro plums and the last batch of apricots from our tree went into one fruit syrup. Black currants, blueberries and blackberries were mixed to make another that will be scrumptious on waffles this fall and winter.

Then we sliced up a few pounds of cherry and small tomatoes and set up the dehydrator.

Pickling began with mouse melons in tiny jars, cucumber chunks, spears and slices, then beans and jars of mixed veggies. Most jars got a generous helping of garlic cloves, dill leaves and red or jalapeno pepper slices. To streamline things we made just one type of brine and it evolved through the evening as we topped it up with more vinegar, water, sugar and salt. At 10 pm we realized we were in over our heads but there was no turning back.

We canned 60 jars of things in all.¬†Everything but the dill was from our gardens. Why doesn’t dill grow at the same time as cucumbers around here? Should I start it later, or give it more water?

About Mulysa

I love my work as a landscape designer and artist. When I'm not planning homesteads or working in the studio, you'll find me hiking, photographing, gardening, baking, cooking vegetarian meals with friends, reading and working on sustainability issues...with my baby on my hip in Portland, Oregon.
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