So we've been doing a fairly good job with preserving our harvest. We pulled our carrots, and blanched and froze those. Same with the soy beans. This weekend we canned 13 pints of pickled peppers, and 7 pints of salsa, this time milder, we didn't include as many fish peppers.
As for eating fresh, our giant 6.5 pound zucchini turned into 2 loaves of zucchini bread, and a chocolate zucchini cake.
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