Better Than Just Sitting Around...

I canned the last of the Zucchini Pepper Relish yesterday after my physical therapy session. My session went well, and Jenna was very happy I hadn't done anything to my new knee, so she didn't scold me. I couldn't ride the stationary bike, but did everything else she asked of me. Of course, she took into account the condition of "BoB" before she gave me each task so I wouldn't make it worse.

When all was said and done, I had ten and a half more pints for the pantry. After I finished processing the relish, I grated (in my now-vintage Cuisinart™) enough zucchini to freeze in two cup batches for future zucchini bread. I placed the grated veg on the baking trays I bought that fit perfectly on the shelf in our freezer half of the refrigerator and put them on the shelf until this morning.

Today, I'll vacuum seal each batch for the downstairs freezer. We have two small zucchini left that I'll keep to use for upcoming dinners, so I'm finished with the canning for this week. I still have a canning To Do List, but that's for another day.

I leave for work mid-afternoon, so I'm planning to stitch until around 2 pm. Then, I'll get ready for my shift being well-rested. I'd say I've been pretty productive this week - even with a new (but fading) injury. It's not as bad as it was a few days ago, so that's a really great thing.

Once again, the weekend is here before we know it. I have plans to see my brother this weekend, and I can't wait to tell you all about that! Have a great Friday, friends. I'll see you tomorrow!

Relish Accomplished...

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

Zucchini Pepper Relish Recipe...

I was recently asked to share the recipe I use for the Zucchini Pepper Relish that's such a huge hit around here. This recipe is so good that it has great barter power! We eat it on the usual hamburgers, hot dogs, Italian sausage, brats, etc., but we also love it as a side for cheese, sausage and crackers.

Here's the recipe. If you decide to make it, be sure to let me know what you think!

Zucchini Pepper Relish

Makes 5 (one pint) jars

• 6 cups/890 grams chopped green bell peppers (about 8 whole peppers)
• 8 cups grated zucchini (about 3 pounds zucchini)
• 8 1/2 cups grated onion (about 2 large onions)
• 4 cups/960 ml apple cider vinegar, divided
• 2 cups/400 g granulated sugar
• 2 tablespoons sea salt
• 2 tablespoons mustard seed
• 1 teaspoon celery seed
• 1/8 teaspoon red pepper flakes

Prepare a boiling water bath and 5 regular mouth (1 pint/500 ml) jars for water bath canning. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.

Combine the chopped bell pepper, zucchini, and onion in a large, nonreactive pot. Stir in 2 cups of the apple cider vinegar and bring to a simmer over medium heat. Simmer until the vegetables have cooked down, about 30 minutes.

Drain the vegetables and return to the pot. Add the remaining apple cider vinegar, sugar, salt, mustard seed, celery seed, and red pepper flakes. Bring to a simmer and cook for 5 minutes.

Ladle the relish into the prepared jars, leaving 1/2 inch/12 mm of headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.

** I turn off the canner and remove the cover once the time is up, to allow the jars to cool a little while in the canner to avoid the hot contents from siphoning out of the jars. Once the water has cooled a bit, remove the jars from the canner. Wait 24 hours and remove the rings. Make sure the lid has sealed. If not, you can reprocess with new lids within 24 hours, or keep in refrigerator until ready to use. Clean the jars and lids with white vinegar, label and store.

Enjoy!

Ready For Relish...

While I've been receiving lovely zucchini recently, I couldn't start making our favorite relish until I located locally grown green (and/or red) peppers. When I contacted local growers, I was told that they didn't have many because the growing season wasn't conducive to a large crop this year. As I need peppers, I had to keep looking.

Two days ago, I found someone in the next county who was advertising hers for 75¢ each. I asked her if she had about twenty five of them, and she told me she would check her garden after work. Later that day she contacted me to tell me she did have that many, but some were a little deformed. I asked her, taking that into account, how much would she charge me if I took all of them. She replied, $12.00. I jumped.

After my physical therapy appointment yesterday - I got to 124º bend, by the way!!!  - Handsome drove us to this lady's home where the peppers were waiting on her porch for us. They're gorgeous, and I've yet to find one of those "deformed" ones. This basket is full, and I now have what I need to make the zucchini pepper relish. That's what I'll be doing today.

A few of you mentioned my cow image yesterday when I shared it on Facebook. I got it at Hobby Lobby last year, and only just put it up recently. I looks a lot different in this daylight photograph than in yesterday's post, which I took under artificial light. I'm rather fond of it myself. HobLob still has lots of farmhouse images, which I really love. Problem is we just don't have the wall space. It's probably just as well. sigh

We don't have anything planned for this weekend, so Handsome will help me with this project, and then we'll take it easy. Enjoy your holiday weekend, friends. 

Last Batch of Relish For 2022...

I canned the last batch of Zucchini Pepper Relish for this season. There are thirty three pint jars in the pantry cupboard now. I know that seems like a LOT of relish, but around here, this is comparable to legal tender. Friends and family love it! 

I still have four zucchini that will be used for meals. I'll either stuff them or slice and deep fry what's left. Either way, they'll be enjoyed and appreciated, too.

This week, I'll start work on my cardinal wall hanging, Winter Song. I'll be sharing my setup, and then show you my progress along the way. It's going to be a busy week, with Handsome's music season here in Wisconsin wrapping up on Wednesday night. Carly has vet appointments to get her eye certification (other tests soon), so that she can be bred; and baking bread is also on the agenda, but I'm going to be working on this embroidery for the next good while.

So, I guess this morning, it's off to the races. Coffee and breakfast, and then I'm going to get busy! Tag will be here tomorrow, and I'll share what I accomplished when I'm back on Wednesday. See you then!

Weekend Canning...

Fifteen more jars of Zucchini Pepper Relish for the pantry. That's what Handsome and I did yesterday. The day began a little cool, but by the time we finished these jars we were ready to hit the showers again. It got hot - inside and outside!

Just about the time we were finishing our project - and were ready to sit down to dinner - the weather had dropped about twenty degrees. We had a very comfortable breeze coming in the window, and I told Handsome I thought the timing was about five hours off. We could have used the breeze through the kitchen while the canner was bubbling away to preserve our relish. Oh, well.

I won't be canning today. I have a special project I want to start, and it's going to require a little research, planning, and drawing out. I'll tell you a little more about it on Wednesday. 

What did you do over the weekend? Did you spend it inside or outside? How was the weather in your neck of the woods? Come on. Talk to me, now.

The Harvest Begins In Earnest...

 

 

Thanks to a dear neighbor (and almost relative) to the north, I have these three pound zucchinis to process this weekend. (This is her Facebook name, but her niece is marrying my dear nephew, Daniel this month. What will that make us?) Most of these huge gems will be made into relish, but a few will become dinner entrees or sides, too.

 

 

Yesterday, I was feeling so much better. The rest, and then the new meds, made a world of difference. I was raring to go, too. I have zucchinis and cucumbers to process, and they've been on hold since my back went out. I'm praying these new meds heal me. I have too much to do to just sit around.

 

I processed two large zucchinis into Zucchini & Sweet Pepper relish yesterday. These jars will get their rings removed, labels applied, and then be stored for future enjoyment.

 

 

I decided I needed to use some of the zucchinis for meals, as I may not otherwise get to all of them before they spoil. I sure don't want a single green squash to go to waste. So, I made two stuffed zucchini boats for our dinner. They're really easy to make, and taste delicious. Handsome said to definitely keep these in our fall meal lineup. That was really gratifying, as it's my own recipe.

First cut the zucchini in half, lengthwise. Then, core out all the seeds. I made these with Italian sausage (infused with cheese); fresh corn removed from the cob; onions; and green peppers. First brown the sausage, and then add the onions, green peppers, and fresh corn. Saute' until the sausage is golden brown and cool before the next step. Put the mixture into a large bowl and add your choice of cheese (I used the grated Mexican cheese blend).  Place this mixture into the zucchini bowls. I topped this with crispy panko breadcrumbs that had been mixed with melted butter. Once this is spread across the top of the zucchini mixture, add salt and pepper to taste, and finely grate fresh Parmesan cheese. Place in a 375º oven for 30 minutes. This is my new - my own - recipe, and it was a big hit with Handsome. I'll be keeping this in my bag of tricks.

I think I'll make zucchini bread (most of which I'll freeze). I'll let you know what I decide to do with the rest of my gifted harvest. I'm feeling like a half-million bucks today (not 100%, but soon), so I'm sure I'll get a lot done today. Even so, I'll be careful not to overdo this and end up two steps back. I think I'll go get that coffee now.

It's That Time Again...

Brynwood Needleworks - Saturday Canning

 

The local farmer's markets are back in full swing again, and Shelly's garden is yielding some whopper zucchini. She gave us some of her harvest, and we opted to can more of our favorite relish. (The recipe is in Marisa McClellan's book, Food In Jars.)

 

Brynwood Needleworks - Zucchini and Pepper Relish

 

The two large "zukes" weighed in at a whopping six pounds each! My job was to grate the veggies the recipe wanted grated (zucchini and onion), and Handsome chopped the red, yellow, and green bell peppers. My big Cuisinart™ food processor was a life saver for that task!

 

So, I cut and grated twelve pounds of zucchini, and then grated seven huge sweet onions, while Handsome chopped his way through twenty two peppers. The rest of the ingredients were added, as called for, into my big Kilner jam pot, and the relish was processed in batches.

 

Brynwood Needleworks - 26 Pints of Delicious

After about seven hours, Handsome and I took the last jars out of my electric Ball jar canner. We ended up with twenty six (26) pint jars filled with this deliciousness. 

 

In case you're wondering, we use this relish on all kinds of sausages (brats, Italian, hot dogs...) and hamburgers. Actually, it's so darn good that we even put some into a dish on snack trays. It's tasty on top of crackers and cheese!

 

Our ancient apple tree has been tossing fruit for about a week, too. Handsome and I sorted through all of them, and ended up with fifteen gallons of usable apples. Guess what we're doing today. I'll give you a hint...

(Applesauce)

After the dogs are fed...and I get a cup of morning coffee.

Sunday Funday...

Brynwood Needleworks - Sunday Canning

 

When I got up on Sunday morning, I knew that canning was on my agenda for the day. I got out my hardware, and Handsome helped me when I got to the "jarring" step. By the end of the day, I'd canned ten pints of Zucchini Pepper Relish (from one zucchini from Shelly!); one quart, plus 10 ounces of tomatoes (also from Shelly's garden); and six quarts of late season Strawberry-Rhubarb Pie Filling.

Brynwood Needleworks - Zucchini Pepper Relish In The Works

The first thing I did was shred the zucchini in my Cuisinart™ food processor, and then hand chop the peppers and onions. They went into my pot, along with the requisite amount of apple cider vinegar, and cooked down for about a half hour.

After straining off the apple cider vinegar used to cook down the mixture, I added mustard and celery seed, sugar, and more apple cider vinegar. After the entire mixture came back to a boil, I put it up in pint sized jars and gave it a fifteen minute water bath. While everything was processing, I cleaned up for Round 2.

 

Brynwood Needleworks - Beautiful Tomatoes and Strawberry-Rhubarb Pie Filling

I did the batch of tomatoes next. These beauties came from Shelly's garden and filled a nice-sized bowl. I thought I'd get two quarts, but came up short, so I put the balance into a ten ounce jar which worked just fine. I put the two jars into the water bath canner and set about preparing the pie filling.

Round Three began when I went out into the garden with Handsome and the pups, and pulled rhubarb. Handsome took the stalks from me and cut off the leaves. After we picked what we needed, we headed back to the house.

I cleaned and peeled the rhubarb, and then washed, cored, and sliced the strawberries. In my clean pot, I mixed ClearJel™ and sugar, added water, and brought the thick mixture to a boil. Once it boiled, I added lemon juice and mixed it well. I had to bring it back to a boil, and then I took it off the heat, and added the fruit.

All the jars were sterilized in my canner. (I have the awesome Ball™Electric Water Bath Canner that I bought on sale last season. I bought it HERE, but Amazon and other companies carry it, too.) I lined up all my jars, filled them, wiped the rims, added the lids and rings, and took them to the canner.

They processed perfectly (tomatoes, too), but, because my apple pie filling siphoned, I took some advice from a fellow canner, and left them in the water bath to cool down. I turned it off and just waited about twenty minutes. They came out without a single jar sputtering and siphoning!

When I took this photograph, the jars were still too hot to clean and label, so I'll do that today. I just let them sit, undisturbed, overnight. They'll be fine to label after coffee.

I still have six quarts of strawberries I bought on sale, so I'll turn those into jam later today. It will be nice to have them available for holiday gift giving, as we certainly don't eat everything I process!

Tag will be here tomorrow with some great news! He's looking forward to sharing it with you, so I won't spoil his surprise. You'll just have to grab your morning coffee or tea, and stop by to find out what he wants to crow about now. I'll be back on Wednesday with more porch photos for you. See you then!

Farmhouse Renovation - Porch Project - Day Eleven...

Brynwood Needleworks - More Stone Work

 

When Day Eleven began, the masons laid more stone as they waited for the cement truck to arrive on scene. Two of the guys worked on the east elevation (the former front staircase area), and one worked on the wall next to my kitchen garden.

 

Brynwood Needleworks - South Elevation Progress

The kitchen garden area closest to the porch is really taking a hit these days, but Mom's daisies will survive, and there's still plenty of lavender, hollyhocks, (and the birdbath) for the bees. 

The truck finally arrived, and the porch decking was poured. By the time I took this photo, the retaining boards had been removed because the concrete had set up enough. When I went outside with Handsome, I said the concrete looked great, but I wasn't sure I liked the wood trim underneath. (I know it's only part of the form, but I thought I'd tease the guys a bit.)

Before I could utter the last of my sentence, one of the guys turned to me and said, "Don't worry. We're gonna stain that when all the stone work is done." Well, played, my man. I laughed out loud and said, "Touche'! I should have known you'd be ready if I said anything." They're all so good-natured and fun. It's a pleasure to have them here - in addition to the stella work they're doing for us.

Brynwood Needleworks - East Elevation Progress

 

They got quite a lot done yesterday. The concrete was sprayed with a sealant before they left, and we were discussing how we're going to truly make this project ours. We have a couple of things we're going to add to the finished stonework, and I'll share that with you later. 

While the guys were outside working, I made another fifteen jars of Lemon Balm Jelly. That's all done now for this year. I still have tomatoes, and more strawberry/rhubarb pie filling to make, but first I'm going to make another big batch of zucchini & pepper relish. It's a big hit, so I'm making more to share with family and friends. That's today's project...after my morning coffee. Gotta run!

Today, I Shall Pickle...

Brynwood Needleworks - Zucchini and Pepper Relish

Shelly and I headed to the Fond du Lac Farmer's Market first thing on Saturday morning. They had nothing in bulk that we could find, and I was in search of green and red peppers to make tasty Zucchini and Pepper Relish.

I bought a few crab rangoons from a street vendor (very tasty) and Shelly bought kettle korn. (Yum!) We left and decided to try our luck at the West Bend market.
 

Brynwood Needleworks - Pickling Cucumbers

We arrived in plenty of time to shop before they closed up at 11 am. I didn't find any peppers, but I did find a nice assortment of pickling cucumbers, which I'll can up today. 

Yesterday, Handsome and I tackled the zucchini relish. We did buy some peppers, but not at the farmer's market, so I grated and he chopped. In no time, we had the ingredients for two batches of relish, which yielded eleven pints (and that was from just one zucchini! I have three more!).

By the time that was finished (of course, on the hottest day this week), I was too pooped to tackle another thing. I'll do more relish on a cooler day, and today will be my day for making bread & butter pickles with these little beauties. (It's supposed to be cooler today.)

I've already got my orders in the mail from the weekend, and I'll sew again tomorrow. Today, I shall pickle. heehee

 

Filling The Pantry...

Liljegren's Hickory Hill Farm Canning

 

Yesterday ended with an additional ten pints of Zucchini & Pepper Relish and six more pints of Salsa. Handsome and I are going to the Farmer's Market this morning, and who knows what goodness will come home with us? 

I hope you have a great weekend, friends!

A Productive Day...

Hickory Hill Farm Zucchini Pepper Relish

Friday turned into quite the productive day. The one zucchini Shelly gave me weighed four pounds before I took off the ends and removed the seeds! It was huge! As we don't have a basement freezer yet, I wanted to find something to make that didn't have to be frozen.

I decided on a recipe from Marisa McClellan's book, Food In Jars. It's called "Zucchini Pepper Relish", and I had all the ingredients. The main components are three pounds of grated zucchini, six pounds of chopped peppers (which I grew in our garden), and two grated sweet onions. Thanks to my Cuisinart™food processor, grating the zucchini and onion was a breeze. It was easy to chop the six cups of green and red peppers.

Hickory Hill Farm Zucchini Pepper Relish

I followed the rest of the recipe, and ended up canning a gorgeous batch of relish. I canned them into pint jars, and had enough left in the pot for the "cooks portion", so Handsome and I could try some at lunchtime. It was delicious!

Hickory Hill Farm Crab Apple Jelly

 

I also put up the last of the crab apples into jelly, too. I have Lavender Jelly and Grape Jam to put up yet, and then I'll be finished with the jams/jellies for this season. 

 

Shelly and I are going to the farmer's market this morning. Who knows what will come home with us?  I can see a fun weekend in my future.