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.
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.