|The rescued harvest from yesterday's early snow|
|A counter full of produce and we leave in 36 hours|
|sliced heirloom tomatoes from my garden|
|don't laugh, organization is good!|
The slices bubbled away for 15 minutes while my sinuses cleared every time I stirred the pot. Six pints and 25 minutes later (10 for processing plus altitude adjustment)...
|I sampled a few extra bits from the pot - delicious!|
Sour pickle and Sauerkraut update - the kraut has been in the refrigerator for a week or so and tastes perfectly sauerkraut-y. The pickles make the stairs headed to the basement, their fermenting hideout, smell divine and they do seem to be successfully souring, as occasional slices confirm. Two pickles have bit the dust because they had moldy white stuff ON them and I just could not get a clear read on what that meant. I know the yummy ones from the big barrels of cloudy brine I ate in my childhood did not have moldy white stuff on them, though, so off they went.