The 2012 canning season has been a bit compressed,due to the warm spring weather.I have already canned Pickled white pumpkin and normally I wouldn’t be canning pumpkin before the beginning of October. I have managed to process quite a variety of condiments,pickles and preserves in between the 2 bushels (100lbs) of tomatoes ,12 lbs of peaches,14 lbs of zucchini and hot/sweet peppers that needed to be cut up and frozen.
So far I have made:
Zany zucchini ,pumpkin & nectarine pickles,sweet yellow tomato chutney (chunky ketchup), peach & sweet pepper chutney and a new recipe Sweet Garlic Dill Pickles.
Unfortunately all of the above comestibles require at least 3 weeks (minimum)to mellow and mature! If you aren’t willing to wait, the chutney’s and pickles can be harsh and vinegary. you only have to wait till September 16,2012 to pick up this years bounty, but I recommend that you put the jars in a dark cool place and wait another month or two for the chutney’s and pickles to mature!Plus think how great it will be in the late fall or winter to find the jar in the pantry and enjoy the local bounty of 2012!