The Beginning

Well, not actually the beginning.  We are well into the gardening season here. In fact, from here on out, it will be a mad dash to the finish line (aka first frost). The first few paste tomatoes are starting to ripen, but there are several hundred others right behind them!

Today I made giardiniera and canned mixed peppers and pepperoncini peppers. 

The giardiniera started as a way to use peppers from the garden, but, in researching recipes, I found that I really wasn't growing much of anything that is in this spicy pickled vegetable mix. So I ended up buying most of the  ingredients.  Oh, well.  It was fun to make and is absolutely gorgeous in the jars.  We will see how it tastes once the flavors have a chance to blend.  (Actually, someone else will have to see how it tastes, since I am not fond of pickled vegetables. Never fear, I know who to ask.) If you are interested, here is the recipe. Just remember, nobody has tasted the final product yet. But I weighed and measured and wrote it down as I went along, just in case we want to reproduce it later.

Giardiniera

• 5 cups cauliflower pieces, small (1 lb 5 oz)
• 7 hot banana peppers, seeded and sliced ( total weight of all peppers: 14 oz)
• 4 serrano peppers, seeded and sliced
• 2 red sweet mini peppers, seeded and sliced*
• 2 yellow sweet mini peppers, seeded and sliced*
• 2 orange sweet mini peppers, seeded and sliced*
• 7 celery stalks, de-fibered and in 3/4" pieces (12 oz)
•  3/16" to 1/4" carrot slices (1 lb 6 oz)
• 3 tsp yellow mustard seed
• 2 1/2 tsp celery seed
• 1 tsp whole black peppercorns
• 2 tsp dried oregano
• 2 tsp turmeric
• 2 tbsp sugar
• 9 cups white vinegar (roughly)
• 1/2 c salt
• 2 or 3 qts cold water

1. Prepare all the vegetables. Place them in a large-ish bowl or plastic bucket. Add salt and cold water to cover.  Cover bowl/bucket and let sit 12 to 18 hours in the refrigerator or an ice chest.

2. Once the sitting period is over, dump the salty water and rinse well with clear, cool water. Drain and place in a large bowl.

3. If you are going to can this, gather your canning supplies.  You will need 8 or 9 fresh-washed pint jars with rings and new lids, a canner with a rack, canning funnel, tongs, jar lifter, etc.  Put your jars on a cookie sheet in a 250 degree oven. Simmer water in a saucepan and add the rings and lids; keep just below a simmer on the stove. Start water boiling in your canner.  You will need water that covers your jars by 2", but remember, the water level will rise when  you add your jars.

4. Heat the vinegar to a boil.  While it is heating, mix your spices and sugar.

When all is ready and heated and mixed, take your jars out of the oven and fill them with the vegetable mix using your canning funnel. Put 2 tsp of the spice mix in each jar.  Add the hot vinegar, allowing 1/2" of headspace. Press the vegetables down with a spoon and fill any leftover space. 

5. Clean the rims of the jars, pull the lids and rings out of the hot water (tongs or a lid lifter work better than fingers!), and screw them on.

6. Place your jars in the canner (don't forget the rack).  Adjust the water level, if needed, and bring it back to a boil. Process, covered, for 15 minutes. When the time is up, remove them from the water bath and place on the counter to cool. Remember to label them with the contents and date!

 * I've never seen sweet mini pepper seeds or plants at the nursery, but Costco has the peppers in the produce section.  

***Disclaimer: Again, this is not a taste-tested recipe! I don't think it will be icky, but just the same...***

One of the nice things about canning is listening as the jars cool for those little pops that signify another successfully sealed jar.  Very satisfying.

My other experiment today has been in using my new dehydrator.  I have Principe Borghese (prin-suh-puh, -pey; bawr-gey-zee, zey) tomatoes (PBT) growing and they are supposed to be good for making into dried tomatoes. I also have fresh blueberries with which to play around. So I sliced the 42 PBT lengthwise and dipped 2 pounds of blueberries in boiling water for 20 seconds (not all at once, of course) and got it all laid out on trays for dehydrating.  It is taking a really long time.  I think part of it may be that it is set up on the screen porch and is maybe a bit humid outside.  Maybe not optimal conditions?  I hate to bring it inside and add the heat and humidity to the house, though. As I said, it is an experiment. The tomatoes are almost done, but the berries are still pretty moist. This may require more testing.

Shoot, I didn't even get to the part about how the garden is growing.  I guess it will have to wait for tomorrow.