Broccoli: My broccoli in the garden isn't ready to put up but local
broccoli is available at my favourite veggie store at a cheap price.
So, yesterday I froze 5 nice size heads of broccoli. I did another 5
this morning. Putting Food By says broccoli can be canned but I've only
ever froze it. I would think canning it would make the product too mushy.

Beets: I put up beet tops this afternoon. I pickled the beets. The
next batch will be simply canned.

Bush Beans & Peas: are coming in a handful at a time. We are eating
some and I'm freezing some. Pole beans aren't ready for picking yet but
promise more than a handful at a time.

Cucumbers: made a batch of freezer pickles.

Herbs: dried sage, oregano, thyme, lavender

Vinegars: I'm playing with herbs. I made rosemary & lavender vinegar -
pretty pale purply pink, & oregano, purple basil, lemon thyme - very
pretty deeper purply pink.

nutNhoney wrote:

> Broccoli: My broccoli in the garden isn't ready to put up but local
> broccoli is available at my favourite veggie store at a cheap price.
> So, yesterday I froze 5 nice size heads of broccoli. I did another 5
> this morning. Putting Food By says broccoli can be canned but I've only
> ever froze it. I would think canning it would make the product too mushy.
> ...
> Vinegars: I'm playing with herbs. I made rosemary & lavender vinegar -
> pretty pale purply pink, & oregano, purple basil, lemon thyme - very
> pretty deeper purply pink.

Tried pickling broccoli - was pretty strong, & mushy. Pickled cauliflower
much better. Have you tried Bay Leaf vinegar? I have some I made last August
by simmering fresh leaves in white wine vinegar 10 min, strain, bottle with a
twig of fresh, hold for weeks in fridge. Great stuff.
Edrena