So you were all here for the can-tastrophe regarding the relish a few weeks ago. Luckily the cucumbers continue to grow. We had another load of them that all became ripe around the same time. The problem, as before, is that there are not enough that become ripe for a recipe but way too much just to eat in sandwiches and stuff. So this time we decided to supplement our pure, natural, special cucumbers with who knows what kind of cucumbers from the famer’s market. Anyways, I made the relish and canned it. We have to wait a month until we taste it so all of the flavors get together properly. I hope everyone out there is canning because it is so easy and you can make such great stuff. I didn’t burn myself, nothing blew up, and now we have several jars of hopefully yummy relish. This is all it took:
- 1. making the relish and letting it sit over night in the fridge
- 2. washing the jars and stuff
- 3. cooking the relish mixture
- 4. sterilizing the jars by boiling them in the canning pot
- 5. filling the jars with the cooked relish mixture
- 6. putting the tops on the jars
- 7. boiling the jars for some unspecified time (seriously, the recipe didn’t say so I had to make an informed guess by reading other recipes) don’t forget to adjust for altitude!
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