My husband and I have been busy bees trying to keep up with our garden. With over 10 tomatilla plants and 20 tomato plants and dozens of a varieties of pepper plants we certainly have our hands full.
We started canning for the first time last year. Neither one of us really had any idea how to do this. I didn’t exactly have any warm and fuzzy memories of parents or grandparents doing any such thing. So, through a little trial and error we started off with a couple of simple recipes from the Ball Blue Book guide to preserving. We bought the necessary pots and tools, burned a few fingers in the process, forgot to sterilize lids and promptly had to start all over. Trust me, you only forget once! Now that we’re ‘pros’, canning has become much easier and more routine and we work well as a team.
Here are some of the things we’ve been canning this season.
1) Tomatilla salsa, mild and spicy
2) Jalapeno salsa
3) Pickled banana peppers
4) Pickled zucchini spears
5) Dill pickles
Babe and a Blender 