What's going on?
Around here, it's time to put up or shut up...
And by put up, I mean saving some of this stuff pouring out of the garden for the winter months. Canning. Freezing. Dehydrating. Fermenting. All the things.
So, I have a couple of ideas for you, should you be in the same position. Both of the following posts are new to The Creekside Cook, though one of them was originally on my old food blog.
Beet and Horseradish Relish
Do you love beets? How about pickle-y, crunchy, delicious things that are kinda spicy? Then I suggest you get your hands on some beets and make this yummy stuff. My recipe is not as sweet as others I have seen, and you can vary the heat by decreasing or increasing the amount of horseradish. It can be canned, but it will also keep for months in the fridge.
Find the recipe here —> https://bit.ly/3ZfMX2E
Save for later by pinning to Pinterest here —> https://bit.ly/4gedFin
Seedless Blackberry Jam
If we’re friends on social media at all, you have probably seen a photo or two of the amazing number of blackberries we are enjoying this year. SO MANY blackberries! This recipe is a natural for me. I don’t like pectin in my jam or preserves, and I like less sugar than most recipes call for.
It took a couple of tries to get the proportions just right, but now, it’s ready. I’m willing to bet that if you don’t have blackberries of your own, they are still available at Farmer’s Markets.
Find the recipe —> https://bit.ly/3Tg18Rp
Save for later by pinning to Pinterest here —> https://bit.ly/3TJl2Vx
Looking for more food preservation? Here are a few…
Refrigerator Pickled Hot Peppers