We collected the last of the green cherry tomatoes, jalapaños and other hot peppers. So yesterday was another day of canning.
Here’s the efforts that will be stored for Christmas giving and using in the winter. Eight 1/2-pints of green tomato chutney, which is excellent with pork and other meats; five 1/2-pints of pickled jalapeños, which is excellent with Mexican dishes.
Is the garden done? Not quite. We’ll be getting kale all winter, as well as herbs. I’ll bring in the pot of rosemary to see how long it lasts. I’ve never had much luck keep rosemary going all winter, but I’ll try again.
Surprisingly, the figs are still ripening. There are about five or six to go, not a lot, but enough to keep me happy. I currently have seven cuttings that I’m rooting in hope of having some figs that I can move to sunnier places, as well as a few for Steve.
With the last of the ripe tomatoes in the house I envision one more canning day, then it’ll be over. That is with the exception of peppers drying for grinding and drying herbs.
This year, as in past years the garden has provided us with a lot. Hopefully, next year it will be even better.
Thank you for sharing the process of reaping the benefit of your garden! It seems like such a neat and tidy process, but I know it is a lot of work. I too never seem to keep a rosemary plant alive inside during the winter; they just dry up and die. I dont think they’ll get enough sun in the garage either. I am told that the plant will die outside when the temp drops to 27 degrees F.
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