Hello! Besides canning this weekend, we also did some yard work. A lot of yard work. It was slightly unexpected yard work, but it made the yard look a lot better.
Notice anything missing? Here, I’ll show you another one…
We took the trellis down! Hooray!
We can see the garden from the house! We can watch the dog when she runs away at night and tries to find the skunk.
We are going to have to rent some equipment to get the two bushes out and are repurposing the trellis by retraining roses to grow on it instead of through the fence.
It was killing the apple tree and whatever else it could reach and really didn’t fit what we wanted our backyard to be.
We can also see the compost, which I forgot to say we started. I think it’s going well. I certainly added a lot to it this weekend. My full-blown canning run took up pretty much two whole days. I had to restrain myself on Sunday from canning more. I still have a list going of other recipes, but not enough time to make them all!
The only one not pictured is the ginger dill pickles from Epicurious. https://www-epicurious-com.cdn.ampproject.org/c/s/www.epicurious.com/recipes/food/views/ginger-dill-pickles-56389773/amp
I had one today and they need a little more time to cure, but will be good to serve for the summer party.
Here are the other pickles:
Hot Garlic Pickles and regular Garlic Pickles. They are from Better Homes and Gardens Canning from 2015.
I used the little tiny, but super hot peppers from the garden! They need to sit for a week, so I haven’t tried them yet. They should be both garlicky and spicy.
Squash Pickles! This is a recipe I’ve been wanting to try since last year, but I never had the ingredients at the same time. I halved the recipe. The Husband doesn’t eat pickles… I know, I don’t get it either…
These were made from the zucchini from the garden. The recipe came from Southern Living Little Jars, Big Flavors.
These beans were not from the garden. 🙂 They are also from the same cookbook. I want to make almost everything in it.
This Spicy BBQ sauce was from the Ball Blue Book of Preserving. I made this recipe before, but with less spicy peppers. This year’s peppers were super spicy. I made this two weeks ago, I think. I used tomatoes from the freezer.
Also from the Blue Book is this Spicy Tomato Salsa. We are officially calling this Firebreather Salsa. I used all garden Jale-fuego peppers and a couple of tomatoes.
We have peach salsa too. No garden items in this one, but it smelled good. I’m excited to try this.
The peaches were wonderful. I will have to go back and get some more. More recipes to come!
I will be joining this puppers shortly.
I have to keep my strength up for party prep and more canning! Have a great night.
