It's a bittersweet day. The garden got a killer frost last night. I guess all good things must come to an end.
On yesterday's post I talked about the green tomato pickles. Since we knew the killer frost was imminent, we decided to try our hand at making some.
We picked all that was left which came to about 11 or 12 pounds.
We cut them up along with some onions and sprinkled them down with canning salt. They sat overnight in the refrigerator.
The next day, they were drained and a pickling solution was made.
The end results was 5 quarts and one pint. Now the waiting starts, 3 weeks before they can be sampled.
Here is the recipe we used for sweet and tangy green tomato pickles.
We also canned the last of our turnip kraut. 42 pints. We've done this before and here is a link to previous post on making turnip kraut.
And so we close another canning season with the shelves stocked full. 228 pints, 53 quarts jars, plus 27 qt bags in the freezer full of corn, not to mention the 15 gallons of blackberries. Now if the blacksmith bags a deer, we will be set for awhile!