I’ll admit, by the first few weeks of September I’m getting tired of canning. Two runs a day for 2 weeks straight, dozens of quarts, double-dozens of pints, and I’ve had enough of the preparation, the cleaning, the water, the heat. Don’t get me wrong: even at the tail end of the harvest when I’m “canned out”, there is still no greater satisfaction than cracking a canner load of beyond-organic salsa from all garden-grown produce, and knowing I’ve taken another […]
Last year’s attempt at lactofermented pickles was a resounding success, marred only by the whole not-making-enough problem. I ran out of pickles a few months ago, and I’ve had to make do with the soggy, vinegary, sorry excuses for pickles I can get in the store. A sad state of affairs indeed. Building on last year’s success, I went large on the pickle patch this year.