07 September 2009

How We Have Worked

This Labor Day, this end of summer day, I cast about for something productive to do and lit upon the mountain of CSA peppers.


Somehow, what with being away for a while, and trying to eat all the vegetables that don't keep so well, we'd ended up with a dozen perfect red Carmen peppers, along with assorted other small peppers (like that yellow one - a banana pepper, maybe). In a fit of great madness, I decided to roast and marinate and can them - yes, actual mason jars in boiling water bath.

The jury's out on whether it was worth it, because it was rather a lot of work for three pints of pickled peppers. But lordy, do I feel butch.


I used a book called Well-Preserved, by Eugenia Bone - she'd gotten a write up in the Times in the spring, and the book had wormed itself onto the list in my head. It's a small, idiosyncratic cookbook, a general demystification of the canning process with lots of tips. I might actually try making sauerkraut later in the fall. I don't think I'll can my own tuna, because, um, blech.

Labor for labor day. Somehow, it seemed apt.

12 comments:

Marinka said...

The peppers look fantastic and "Well preserved" is a great title for a memoir!

flutter said...

butch!! *snort*

abby said...

you'll really thank yourself for sacrificing your final day of summer once January rolls around. wish I had peppers to look forward to.

the book sounds interesting, thanks for the mention. I've always wanted to can my own stuff but am scared. was it hard?

de said...

they're pretty.

erin said...

We're having sauerkraut for dinner tonight.

I've always wanted to try canning. I think it would be so satisfying to see all those jars on your shelves, sitting, waiting for mass consumption.

RuthWells said...

Well done. I've made pickles in past years, but no one eats them, so I stopped. : )

peaceableimperatrix said...

I borrowed that book from the library -- very weird stuff (we only do the typical: jams, preserves, jellies, pickles). These jars will be a welcome taste of summer in the depths of winter. I've got a great pear relish recipe we make every year -- fabulous on (veggie) brats!

rachel said...

Perfect! I'm jealous of your peppers (makes my handful of cherry tomatoes look a little pathetic) AND the canning. I've always wanted to can *something*.

mayberry said...

Kudos!

(TUNA? really?)

Cold Spaghetti said...

I canned about 20 pounds of tomatoes in the summer of 1999... the last time I had a really big garden. It was my first time and I remember either Paul or I running back and forth to the retired neighbors next door to ask questions when I wasn't sure about something.

Your canned peppers are BEAUTIFUL!

Dara said...

I'm impressed! I have been struggling to keep up with them as well, and I heard a similar sentiment when I worked at my pick up site last week.

nonlineargirl said...

I've never made it, but I have eaten home-canned tuna (delicious, and must have been done right because no one was sickened!).

That food preservation book looks good - it is now on my holiday list as an idea for a close friend.