Canning

So many people are corona-baking. I am as well.

But I’ve started this year’s canning early, and am spending time over the stove every weekend.

In the past few weeks:

  • Two batches of blackberry preserves
  • A batch of raspberry preserves
  • Harissa
  • Chermoula
  • Passionfruit curd

This weekend it’s been sweet pickle relish, from scratch (English cucumbers, onion, red pepper, garlic, salt, white vinegar, sugar, turmeric).

And a few quarts of my famous lime pickles.

I have been ordering produce from SunFarm Produce, a wholesaler who is selling to the public. Two days ago they delivered a $107 order, since the neighbors and I went together to place an order.

They had pickling cucumbers. I ordered 10 pounds.

I pickled. Simple.

But the homemade sweet pickle relish? Heaven! I could really learn to like this stuff. As usual, though, I’m giving most of it away.

(The photo is from previous pickling sessions.)

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