Now I need to tell you about what has happened to all that fruit so far that wasn’t wrapped up individually.
I was out yesterday with my daughter for an eye doctor appointment, then took the younger kids to their nature program; this morning I had an appointment and needed to do some veggie shopping. In spite of that, I’ve managed to do a nice amount of canning. Here’s the latest:
- pickled pears – 13 quarts, 8 1/2 pints
- pickled apples – 7 quarts, 2 1/2 pints
- zucchini relish – 3 quarts, 3 pints, 2 1/2 pints
- dilled green beans – 4 pints
- Japanese pickled radish – 3 pints, 3 1/2 pints
- Asian carrots – 2 quarts
- apple chutney – 5 pints, 4 1/2 pints
- pear chutney – 8 pints, 3 1/2 pints
- sweet and sour carrots – 6 quarts
I have another pot of veggies sitting overnight for another large batch of zucchini relish (the recipe requires the overnight sitting). It’s very pretty – it’s a mix of zucchini, onions, carrots, and red and green peppers, with a tumeric vinegar dressing. I’ll do a batch of those tomorrow. My kids tasted some this morning when I was filling the jars and really loved it, so I know it will get used.
I’ve never made chutney before, and the mixture of ingredients is really interesting. The apple chutney has: apples, red bell peppers, raisins, lemons, ginger, garlic, and then the seasonings. The pear chutney has: oranges, pears, tomatoes, onions, ginger, and garlic. They both call for spices that I never use (like coriander and mustard seeds), but I have them in my kitchen cabinet so it was gratifying to finally use them. Chutneys are supposed to be nice accompaniments to meat dishes.
I like being able to do a lot at one time and then draw on my efforts later on. I’m making all of these with the thought that they’ll be nice side dishes for holiday and Shabbos (Sabbath) meals for weeks to come. I’m making the half pint size jars for gifts; I’m planning to give my in laws and mother a basket of assorted gourmet foods for Chanuka. I also want to give something now to the people who let me pick the fruit from their trees, to show my appreciation, and I’ll put some others to the side for gifts for my husband’s coworkers when the winter holiday season rolls around.