Hopefully. They are cooling currently.
I should back up. The summer in Oklahoma was not exactly fantastic for gardens, and yet, my pear tomatoes rocked. And then we got frost. So there were a lot of green pear tomatoes hanging from dead vines.
But I hear there are great uses for green tomatoes. They should make lovely pickles. Right?
Some garlic and surprisingly pathetic onions (they looked awesome earlier in the year) and some previously smoked ghost peppers should make for something tasty.
On Friday, I hunted down a grocery store employee to tell me where they kept the canning jars because dammit, I’m gonna do this right. Maybe. I’m gonna try anyway. I sterilized them in the dishwasher. Google said I could. I pre-boiled the garlic in some salt and rice vinegar. We prepped the onions and tomatoes and garlic greens (surprisingly tasty) in some brine.
We are ready to go.
FYI-If you put smoked ghost peppers in the bottom of your canning jar, don’t sniff deeply. Just don’t. We decided that only 2 of the 4 jars should get peppered.
Ooh! Lookie! We’ve got smoked Kosher salt. We should use that. It went into one of the mild jars and one of the insanity jars.
Wish us luck on our maiden voyage into canning/pickle making. Nothing exploded, at least there is that. Pics and after action report in two weeks.