Gardening – Food Storage – Canning Our Harvest

This is one of two 2 quart jars of salad featuring tomatoes, zucchini and cucumbers from our garden.

Operation Green Thumb advanced to harvest weeks ago, but it seemed to creep along. Finally, we are plucking more produce than we can consume immediately. Time to can.

For the most part we have an excess of tomatoes, potatoes, peppers, and cucumbers. A common gardening story we’re sure. The potatoes will keep for a while in a cool dry place in a container that breaths. We consumed all of the carrots, spinach, radishes, peas and cabbage.

The herb gardens have produced plenty of basil and dill. Two common canning herbs.

As a health care professional, sterilization is one of Beth’s expertise. The canning jars and lids were all sterilized according to the manufacturers recommendation.

However, you do not need to be a health care professional to can in a sterilized way. Just follow the instructions from the canning jar company.

20 pounds of canned tomatoes. We used one jar in a batch of Stuffed Green Pepper soup that in addition to one jar of these tomatoes, green peppers from our container garden.

Hot peppers are beginning to mount up. Specifically the jalapeno and pepperoncini. We are drying them before canning and long term storage.

San Marzano tomatoes, cucumbers, zucchini and beans continue to be eaten as soon as they are plucked.

We are loving Operation Green Thumb.


Published by R Dub's Rub

Conversational BLOG writer and contributing writer for LocaLeben magazine. My BLOG entries represent observations that intrigue, amuse, inspire or stimulate my appetite.

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