Ok, time and perserve your garden. Let us know how you are canning or perserving your garden. Include recipes.
I got 30 quarts of dill pickles, and a ton of dilly beans and regular beans. I will be doing tomatoes and chicken/turkey broth over the next couple days.
I think it of learning to can and save the garden.
Made a ton of pesto and froze it. Froze green beans, broccoli, and peaches. Canned zucchini pickles. About to start drying tomatoes and making tomato sauce for freezing.
I’ve made a blend of pickled peppers, dill pickles, and tomato sauce. All separate of course. I’ve also frozen some Okra and string beans for winter time consumption. We’re still getting tomatoes, peppers and hops plus an assortment of herbs.
18 qts. plain tomatoes in jars and 5 gals of Spaghetti sauce on the brewery burner at this moment. I don’t have enough tillable land for a big garden…we live on a rock. Neighbor always over plants and has presented me with 7 large flats of tomatoes thus far. Trying to can or dry anything i get so as to save precious freezer space for hops.
Zucchini pickles sound interesting, Denny.
Take fresh Zucc, slice lengthwise in 1/4 strips. Toss with salt, pepper and olive oil. (may have to cut in half if they’re larger) Grill them till they’re charred then thin out some of that Pesto with a little buttermilk and pour it over the top…lovely.
Pickled okra, tomatoes, beets, pickles, frozen okra, frozen corn, frozen poblanos, pickled jalapenos, smoked and dried jalapenos, dried lemon peppers and habaneros, green beans, roasted frozen eggplant, etc. Tomatoes were rough this year, too hot, not enough water. Okra would live through a nuclear disaster.
Our normal bread and butter pickle recipe only using zucchini instead of cukes. We use the same recipe for sweet pickled jalapenos, too.
Sounds great! Grilled zucchini is my favorite way to do them. Usually olive oil, salt, red pepper flakes, lemon juice and zest. Pesto/buttermilk sounds very interesting!
Zucchini works great as a substitute for cuccumbers. I have used them from dill pickles to sweet pickles. It’s a better use of them, than to leave them on a neighbors porch.
We canned a few quarts of tomato sauce over the summer but those were tomatos from the CSA. Our sauce tomatoes are not ready yet.
Slowly building up the supply of oaxacan green dent corn as it matures and dries. poor crop, first year garden. But I think we will get enough for 1 batch of tamales.
mostly I am preserving the garden goodness by turning it into me. That and out here is cali you just plant another garden when it starts to get ‘cold’
I just made a few quarts of tomato sauce and filled 4 gallon zip lock bags with peeled tomatoes and froze them. Someone at work does this and since i have a deep freezer now, I thought I’d try it out. Did some jalapenos last week and am doing more this week.
I’m also going to smoke and dry some peppers.
I love that yous guys are preserving you garden bounty! Mort dump some serious fertilizer on your garden it sounds like it needs it! Aylewife you are stronger than me doing 18 qts tomatoes and 5G of marina! Good work I’m proud of everyones work. I think it will help everyone when they learn how to preserve their own food. Just bringing back what was lost.
I just got a tear in my eye.
Make sauce out of all the extra tomatoes and then freeze and vacseal, though I may try my hand at canning it this fall.
I pickle some mean jalapenos and usually there’s a bunch of spicy crisp carrots in the mix.
Update 32 quarts of Tomatoes, 24 quarts of stock, 36 quarts of pickles, 24 pints of beets, 30 quarts of beans (dilly and plain), 10 pounds each of califlower, broccoli,corn and beans frozen. Jalapenoes and sweet peppers are still in the house ripening.
Hard to get to be 300# mostly healthy without good food in the house.
See your doctor yearly, as your milege my vary. Do your Loved ones a favor go get yourself a yearly physical, every one of you! Even you skinny bastards. 
You should be able to eat off that until Spring!
I’ll see your pickles and raise you 3 gals of sauerkraut!
I’ll trade some pickles for some kraut.
Well, The tomatoes are starting to come in in earnest. just skinned about 2 gallons of black russian plum tomatoes. gonna toss 'em in quart jars till I have some time to fully process.
Never heard of them but it is cool you are canning them. You have zuchini too?
no zukes for canning/freezing. plenty for eating all summer even though we didn’t plant any. 
getting the winter garden in, peas, greens, broccoli etc. Our artichokes are on the verge of flowering again. gotta get those dug up and transplanted.
My tomatoes are doing well- so well the wind keeps knocking them over in their cages. Last time I use this type of cage. Stakes in the future.
BTW the hugelkulture appears to work very well. I used old wood and haven’t needed to water much once the plants got established.
nice! glad that’s working out for you. I was out in the garden last night fantasizing about a big ol’ tangle of perennial beds. I want a cherry tree but I really want tart pie cherries and I don’t think they would much care for the 110+ heat in the summer here. Maybe hugel is the answer to that as well. have to think that over.