- 6 jars of homemade ketchup
- 16 jars of mild salsa
- 16 jars of dill pickles (8 done with garlic and dill weed from my own garden and another 8 using Bernardin's stock dill pickle spice package for a comparison)
- 12 jars of sweet and spicy bread and butter pickles which I love along side a grilled cheese or on a burger - now I know why my Grandma had a dusty jar of turmeric in her spice rack it what gives them their signature taste and yellow tint
- 6 jars of pickled red onions - great on sandwiches and slow cooked pork carnitas tacos - their hot pink colour makes them look like jewels. I used this recipe, and then hot packed and processed them for 15 minutes.
- 3 large jars of honey jalapenos for spicing up mild salsas and topping nachos and pizzas
- 4 large jars of pickled beets - I eat these so fast it only makes sense to make large jars of these
- 12 jars of peach and poblano salsa adapted from this recipe. I used no dried chili and instead used all fresh chilies from the garden: 1 jalapeno, 1 serrano and 2 poblanos. We have already eaten one jar with grilled shrimp and it was a revelation - I am forcing myself to wait until the dead of winter to crack the other jars - it's like warmth and summer in a jar and will be worth shoveling a path to the Bar-b-que so I can top grilled chicken and fish with it
- 6 jars of green fig and orange jam and another 6 jars of a black fig, balsamic and black pepper jam to serve with cheese plates
Because you can
Shana HillmanShana Hillman grew up in a small town in northern Ontario where she gained experience in animal husbandry and strawberry farming. She has called Toronto home for the last 13 years. She loves cooking, preserving and growing Beagle-resistant vegetables in her sunny backyard. Recent highlights have included cheesemaking on the kitchen counter and curing pancetta in the basement, much to the horror of her adoring, yet dubious husband, and to the delight of her two ravenous Beagles (who are now banned from the basement until further notice).
Responses to “Because you can”4
ooooh - crab apple jelly!!
i have a big crab apple on my front lawn. do you think i could use the crab apples from it to make jelly too?
the fruit has been falling regularly since mid-august and my 90 year old neighbour hates it, but i was never sure if i could do anything with the apples! if i could harvest them, i could alleviate some of my neighbour's hatred towards my poor tree. :)
@Laura - I don't have a one year old or run my own business so I can instead! I love your new blog it is gorgeous!
@Hyedie - yes you can! I will come help harvest and take some off your hands if you like - in the spirit of good neighbour relations! I want to make a crabapple and thyme jelly and a crabapple and lavender (I did that one years ago and it was gorgeous and the skins from the fruit made it the nicest pink).
I'll even give you jelly in return for the fruit!
Also Not Far from the tree takes crabapples I think - http://www.notfarfromthetree.org and what they don't take they'll clean up and put them in yard waste bags if you leave them out.
well I was inspired..This year I have done dill pickles, half sours (excellent!), pickled beets (I loved the recipe I found), zuccini relish, slow roasted tomatoes, crushed tomatoes and tomato jam. Not at the same scale as you but was a bumper year for me. I will probably do more beets and the pickled onions.
oh remind me next year as my dad has a crab apple tree and if you had the post before labor day I would have brought you a heap.