More Canning and Freezing

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.

Canning Weekend

So we decided to do a bunch of canning this past weekend, as we had about 15 pounds of ripe tomatoes, and a huge amount of peppers.   So we made an entirely homegrown salsa, plus we bought a box of "seconds" tomatoes from the farmers market to make tomato sauce and ketchup.  Since our cucumber plants  died before we got much of a harvest, we also bought a box of pickling cucumbers from the farmers market to make pickles.

Ingredients for the harvest salsa (we also used our homegrown garlic and parsley)

 Tomatoes cooking down for the sauce

 Fresh basil, purple basil, oregano, and parsley from our garden for the sauce

 simmering sauce down

Finished tomato sauce ready for canning

 

Finished salsa ready for canning.  

 It was way spicier than we anticipated.  We think it was maybe the fish peppers or jalapenos that was hotter than expected

 Skinned tomatoes for the ketchup

Ketchup simmering down

 

Pickling spices for the pickle brine

  

Total: 5 pints of tomato sauce, 4.5 pints of ketchup, 6.5 pints of salsa, and 32 pints of pickles (4 different recipes)