October's frost means bringing in the last of the tender harvest from the garden. We are still enjoying summer's tomatoes that Granny brought with her from SC, the green ones ripening daily. I picked a whole grocery bag or two brimming with crisp green bell peppers, so yesterday for lunch I made Elise's recipe for Stuffed Peppers. They turned out delicious.
I didn't do nearly as much canning/freezing this season as I had anticipated, but here's the tally of produce that we did put up:
- 8 quarts of green beans, frenched and frozen (these won't last long!)
- 6 quarts black-eyed peas, frozen
- 13 pints pizza sauce, canned
- 3 pints tomato sauce, frozen
- 2 pints dill cucumber pickles, canned
- 14 pints cinnamon cucumber pickles, canned (Granny loves these)
- 6 1/2 quarts sweet cucumber pickle, jarred
- 7 pints zucchini relish, canned
- 25 quarts strawberries, picked locally and frozen
- 3 gallons blueberries, picked locally and frozen
- 1 gallon cantaloupe, chunked and frozen
It will be nice to have these fruits and vegetables preserved over the next months.
...He did not leave Himself without a witness, in that He did good and gave you rains from heaven and fruitful seasons, satisfying your hearts with food and gladness. ~Acts 14:17