The Southern SOLE Food Challenge theme this week is focused on pickling, canning and/or preserving.
The gardens in my neck of the woods have been growing since March this year and many things were harvested a few months ago. I still have two beds of peppers growing in my garden and a whole row of peppers growing at my neighbors in his garden. I am a bit behind in my fall garden planting, which should have started the end of July. I do have some zucchini planted in his garden and as soon as I get a few more of my raised beds, raised a bit more and get dirt and compost in them I will start planting my cooler weather veggies planted.
So my preserving started back in June when I pickled Anaheim peppers, jalapenos and also green bell peppers.
I also canned some jalapeno jam. YUM!
I now have a nice supply of canned pickled peppers and jalapeno jam. There are several pints of dilly beans too. I also have a nice stash in the freezer of chopped peppers of all kinds as well as grilled pepper of all kinds too.
I did not have any zucchini grow in the spring/summer garden this year so I bought zucchini from the farmers market and make zucchini relish. This is a favorite in our house.
What have you been preserving from your gardens lately?