‘Tis the Season… the canning season


Here is a picture of jalapeno, habanero, and mexican chili peppers that I canned from our Spring/Summer garden.

With our Fall garden growing and the weather cooling off, I am having so much fun letting the little old lady in me come take over! Yes I am still in my twenties but I love getting dirty in the garden, canning, and baking up a storm. ๐Ÿ™‚

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Here is my tired prego self (38 weeks) in my messy kitchen after canning pickling cucumbers. ๐Ÿ™‚ Thanks to my friend Jeanny for taking the picture.

Our green beans and pickling cucumbers have really taken off this year! While I have enjoyed eating fresh green beans and cucumbers nearly everyday I have to say that there are more cucumbers than even this prego can eat! So, I am canning them. I chose to plant pickling cucumbers this year because:

  1. in FL these plants are very susceptible to disease and bug infestations. Since the pickling cucumbers are smaller in size they are easier to harvest before anything can get to the plant
  2. we can enjoy these little guys as cucumbers or can them to eat later as pickles.Yum!

image from acountryfarmhouse.blogspot.com

I love this SUPER easy recipe for Refrigerator Pickles. I always keep one large jar in the refrigerator. I also make quite a few jars of these canned pickles. Click HERE for the recipe.

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Here are a few of the delicious pickling cucumbers we canned. Behind them are the jars of relish we made. Yum!

Remember that you don’t have to have a garden to can these little pickling cucumbers. Click HERE for the recipe. They are very inexpensive right now at any veggie market.


Also, with zucchini selling for .69 a lb at Save a lot I figured it was a good time to can some delicious Sweet Zucchini Relish again. Yum!

Sweet zucchini relish
yields: 6 pints
10 cups of ground zucchini (about 10 small)
1 red sweet pepper, ground
4 cups onion, ground
3 tbsp salt
4 cups sugar
1 tsp celery seed
1 tsp turmeric
2 1/4 cups vinegar
4 tbsp cornstarch
Prep the night before:
  • Grind first 3 ingredients (I use a meat grinder you can also finely shred or chop)
  • Sprinkle with salt
  • Let it stand overnight in the refrigerator (or prep in the morning and leave it in your fridge forย @least 10 hours)
  • In the morning:
  • drain your overnight mix, rinse, drain again
  • Pour your mix from overnight into a large pot
  • Add the next 4 ingredients
  • Bring to a boil – stirring constantly
  • boil for 15-20 minutes – stirring constantly
  • thicken with cornstarch
  • cook a few minutes longer

My family loves using this relish in dips, egg salad, chicken salad, or even on brats.

pumpkin puree


Apparently the kids thought it would be cute to “fit” their stuffed toys into their pumpkin cut outs.

Last week I even enjoyed making some delicious pumpkin puree from our mickey mouse and batman halloween pumpkins. My daughter and I baked some delicious pumpkin chocolate chip muffins. The rest of the puree I froze- for later use. ๐Ÿ™‚


For more recipes that I love visit my DIY Foodie Page.

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