Lee surprised me with a new canning book called Canning for a New Generation. Though, maybe he was just hoping it would inspire me to get my butt in gear and preserve some more stuff. I made two recipes from the book tonight.
The first one I tried out was a tarragon refrigerator pickle (page 134). I’ve never had a tarragon pickle before so I felt intrigued. The pickles will have to stay in the fridge for four weeks before I can start snacking on them. I also had to slice my cucumbers as I tend to grow them short and fat.
The second recipe I tried was one for dilly beans (page 135). I’ve never canned beans before and actually had my first taste of a dilly bean a week ago. I’m thinking that this recipe I used may be less salty then the one I tried as it uses a lot of vinegar and less salt. I actually want to try out several dilly bean recipes this year so I can compare which recipe I like the best.
My tomatoes are mostly green still, so I am stuck making exotic canned goods other then the boring but oh-so-yummy salsas and what not. I’m still using canned tomatoes from two years ago so at least I am good on that front. I guess if my tomatoes never ripen this summer I can always try canning some sweet green tomato pickles.