It was a busy day yesterday. I canned fifteen one-pint jars of Zucchini Pepper Relish. This entails using my food processor to grate the zucchini and onions, and then chop the requisite amount of green peppers for the mixture. From start to finish, I was on my feet for about 6 hours, and by the time I was finished, I was gassed!
***PLEASE NOTE: I updated the recipe I shared yesterday because I realized I'd missed the mustard seed. Sorry.
I left these on the counter overnight, so I'll remove rings, clean the outside of the jars and label them today, before adding them to the pantry.
I have PT this morning, but before we go home, Handsome and I will pick up some local apples so we can make his favorite applesauce. I think we'll also stop for one of the watermelons and a few more tomatoes from our go-to farm stand. I really want to make some tomato basil soup for something fresh and hearty this winter. I'll also be making more bread this weekend, so I'll have my hands full.
Updating you on the puffin spoolie you've yet to see. That beak is harder than I thought it would be...even though I knew it wouldn't be a cake walk. I'm still working on that, so when I figure it out, I'll proceed to finish that project. The body is spot on, by the way, so I'm happy about that. I'm sure I'll get this one done, it's just taking a little longer. sigh
Oh yum!
ReplyDeleteHope your PT goes well.
Marilyn
Donna, you are definitely "back in business"! Relish looks great! I'm sure the puffin will be adorable. Good luck with PT... hope you reach your target soon!
ReplyDeletemmmmmmmm - those look SO good! You've inspired me (us) to see if we can scout out the zucchinis, onions and peppers we need to make ours. Perhaps the small roadside market will be open this morning and we can pick them up.
ReplyDeleteps - your recipe is pretty much the same as ours only we add 2 large cloves of minced garlic and some celery. No red pepper flakes in ours but will try it this time. Oh, and we use regular white vinegar, not apple cider vinegar. I'll put our recipe on my blog post for Monday if you want to see it then.
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