I received a call from mom late last week and she said, "We're in the bean business!" I headed over and snapped while she started the canner.
6 lbs of cucumbers, seeded and diced.
4 cups diced onion
2 diced green peppers
1 diced red pepper
Run through food processor, chopper or dice fine.
Cover with 1/2 cup canning salt and 2 quarts boiling water.
Stir and let sit for 1 hour.
Drain and squeeze out excess water.
Put in large stock pot and add
1 tsp mustard seed
1 tsp turmeric
1 pint white vinegar
5 cusps sugar
1 Tbs cornstarch
Bring to a boil and boil for 1/2 hour. Spoon into hot pint jars and process for 10 minutes in a water bath canner.
Here is your gardening bonus for today.
Next on the preserving list is bread and butter pickles. If you need me you'll find me in the kitchen!
May your day be filled with joy in the journey!