Seeds are stored and ready for next year.

Prepping more tomato seeds (Lemon Boy, Beefsteak and Old German).

Saving tomato seeds.

Mammoth basil seeds.

Dehydrating the oregano.

This year’s piri piri concoction is made with banana peppers and pepperoncinis. 

Recipe:

1. Char 15 medium-sized hot peppers.
   
2. Blend with 1 head of garlic, the juice of 1 lemon, 1 cup white vinegar, salt to taste, 1 onion, and 3 tbs olive oil.
   
3. Simmer for 1 hour in a medium sized pot with the lid on.
   
4. Store in fridge or freezer.

Prepping the last of the peaches for the freezer.

Pickling up some cucumbers and beans from the garden.

Dehydrating some greek oregano.

It’s time for sauerkraut!

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!

Seeds for next year.

Probably my favourite way to spend my spare time.

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

Drying some peppers for next year.

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.

Prepping the herbs for the dehydrator in our pyjamas. 

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