A consensus by prior email is that we will pickle Mr. Green Beans and have a BBQ of ribs/grilled corn/fruit salsa/salad from the garden and a chocolate zucchini cake (most recipes need extra chocolate & cinnamon). This is my 2nd canning session, last year's having mixed results. There was a highly successful jam session that included a pear/peach/persimmon combo with rosemary & candied ginger. (So good that I cannot bear to open my last jar.) But the pickles I made on my own using the refrigerator method were mushy.
This canning session rocks. We have too much fun and plenty of canned beans. I do a couple of jars of pickled eggplant with garlic, but research tells me to simply refrigerate it as opposed to canning. If it's mushy, it'll be a dip. (Whoever heard of pickle dip?)
Maybe it's the margaritas, but we fail to prep for the ribs. There is no BBQ sauce. No ketchup. But Debbie has tomato paste & I make an amazing sauce. I'm not sure I could do it again but it sort of goes like this: Mix together in a saucepan and cook over low heat for about 20 - 30 minutes: 2 small cans of tomato paste, 1 - 2 cups of water, a cut up peeled peach, 1/2 C brown sugar, 2 T molasses, 2 T honey, 1/3 cup (or more) cider vinegar, 1/4 C (or more) teriyaki or soy sauce, 1/4 C mustard (I used spicy brown & poupon), 2 -3 T worcesteshire sauce, 2-3 tsp. hot sauce. While the sauce cooks, saute 1/2 C finely chopped onion & 2 cloves of chopped garlic in olive oil until soft and almost carmelized. Mix into sauce and add 1/2 tsp hot chili paste (or more) and salt and pepper to taste. The idea being to create a sweet sauce first and then add some heat. Don't have a peach? No problem. No chili paste. Never mind. Have a margarita or glass of wine & adjust as you go along. EZ WAY: mix together some ketchup, mustard, brown sugar & teriyaki or soy sauce.
Next up: I bake & blog cookies for Tuesdays with Dorie. Plus, the exciting results of our canning with tomatoes session.