Peter Piper picked a peck of pickled peppers. A peck of pickled peppers Peter Piper picked. If Peter Piper picked a peck of pickled peppers, where’s the peck of pickled peppers Peter Piper picked?
Go ahead. Say it. Three times, fast. You know you want to.
As to where the pickled peppers are, they’re here:
But Peter Piper didn’t pick them and they don’t grow already pickled. I had to pickle them myself.
Two days of peppers! Egads. I’m sick to death of them.
I also canned 7 quarts of tomatoes for good measure.
I’m sick to death of them, too.
I’m all canned out. Or, as my English Nutter friend might prefer, I’m all bottled out.
Today I have to chop and freeze a peck of bell peppers. Once that’s done, I’m finished with the veggies for now. I don’t have plans to buy and preserve more, but who knows what I’ll find when we go to the market on Saturday?
We’re also going to visit a couple of local orchards. It’s apple season. That means it’s time to start making applesauce and other good things with apples. That’s why I’m going to try to restrain myself when it comes to buying veggies at the market. I won’t have time to prep and process tons of apples and tons of veggies.
I gotta tell ya, I’m looking forward to the end of the harvest season. I’m pooped. Food preservation is a lot of work!! Doing it in the second (basement) kitchen makes it even more work because I don’t have two sets of utensils, pots, colanders, and whatever else it takes to prep and process food for canning and freezing. I run up and down the basement stairs, fetching things from the upstairs kitchen or bringing things back up, the equivalent of taking about 40 stories of stairs every day.
Then there’s the running of the food waste out to the compost pile (up the stairs, out through the garage, down the hill, up the next hill, then reverse the process). I have the same fun when I’m hanging out laundry (which I’ve been doing as often as possible).
I’m ready for a long vacation.