Harvesting and Preserving..

Just when I thought we might be spared a hard frost for at least another week, it came last night.  When the plants freeze, even for only a short time in the early morning hours, they will die, and the produce will rot if it isn't harvested.  So today the boys headed out and picked most of melons.   As you can see from the photos, they grew in abundance this year.  And what is pictured below is after we've been picking at the patch for the past month.

These are all heirlooms of various varieties.  By far the most unique that we have grown this year is the "Jelly Melon", also known as the "African Horned Cucumber".   True to the name it comes from Africa.  It's full of a green jelly like juice and small edible seeds.  It has 3 times the vitamin C of an orange and has a much longer shelf life.  These jelly melons have been harvested early, and most of them still need time to ripen.  When they are ready to eat they will be golden in color...

While my hubby and nephew were out harvesting, I was inside preserving the pepper harvest.  Our family loves spicy food!  We grow a variety of peppers each year, and I was excited last season to learn of an incredibly simple way to preserve jalapenos and other small peppers.  I documented the process today so that I could share it with you. 

You will need:

2-3 Pint or or 4-6 half pint canning jars per pound of peppers you are preserving

Matching lids and Rings, make sure your lids are new.

Vinegar and Water (I prefer Raw Organic Apple Cider Vinegar)

First, sort and wash your peppers.

You will need to wash and dry your jars, lids, and rings. Place the latter two in a pan of simmering water.  Heat up a mixture of 50% vinegar and 50% water in a covered stockpot (You will stink up the house if you don't cover it).   Depending on how many peppers you are canning will determine how much liquid you need.  I canned about 5 quarts today and used 2 quarts of liquid.  Place your washed peppers in a large frying pan with a few tablespoons of olive oil. 

Saute the peppers for 5-7 minutes, stirring frequently, until their color is bright and their skins just start to blister, like this...

Fill the jars to the brim with the peppers, then ladle the hot vinegar/water mixture to the top as well.  Don't worry if the peppers are sticking out a bit, they will go down when you put the lids on. 

Carefully lift the lids out and place them on the jars, then the rings and screw them on tightly.  Place the jars upside-down and leave them for at least 30 minutes. 

That's it!  Be sure to check the seal and make sure the lid doesn't move up when you press on it. I am glad to share this recipe with you as I've always had a hard time using up all my peppers each season.  And I love how simple this is...and delicious!  It reminds me of the pickled peppers and carrots you get in mexican restaurants. 

Stay tuned as I'll be busy preserving, drying, and baking tomorrow and all throughout this next week.  Hope everyone enjoys their weekend!

Comments

[gardenmama]

I love, love, love your self sufficient lifestyle!!
such a gorgeous harvest, your will have an incredible winter season reflecting on the warmth of summer in each bite! : )

[kate]

wow-- those look amazing-- I've never heard of those melons before, but they look so fun to eat, and the jars of peppers are picture perfect. So happy you got your harvest in!