My entire weekend was devoted to peaches.  

Peach salsa, bbq sauce, and syrup.

Pickling up some cucumbers and beans from the garden.

We reorganized the freezer and found an alarming amount of hot sauce.

I’m making a book with all of my preserving recipes.  Stay tuned!

The canning cupboard is officially stocked for the winter.

Probably my favourite way to spend my spare time.

Ginger carrot pickles.  Made with the carrots from Mom and Dad’s garden.

Making some green tomato relish.

Two weeks have passed and we finished up our fermented pepper sauce.

A refreshing change from the vinegar based sauces that we’ve been making.  It’s salty and cinnamony and unlike any hot sauce I’ve tasted.

Based on Kraut Source’s Devil’s Own Fermented Hot Sauce recipe.

Made some more piri piri, but added a moruga pepper in this time.  Much spicier…almost too spicy?

Wakey wakey.  It’s time for sriracha.

Our first go at fermented hot sauce using a Kraut Source.

Lemon Drop Pepper Jelly.  A riff off of this red pepper jelly recipe.

Quite possibly the tastiest apple butter I’ve ever made.

Lemon Drop Honey Dip

Chop 8 lemon drop peppers and add to a pot of 1 ½ cups of honey, 4 minced cloves of garlic, salt, pepper, and 2 tbs of lemon juice.  Simmer for 10 minutes.

I wasn’t sure about my ratios on this one (although I’m guessing it’s fine because of the honey), so it’s going into the freezer instead of the canning cupboard.

Homemade grape juice.

We opened the last jar of apple butter.  Time to restock.  

(Crêpes with whipped cream, maple syrup, and apple butter.)

Setting ourselves up for the winter.

Fermenting is going to be my new jam...

The best use of my lunch hour - Strawberry Basil jam.