Canning Week

Relish….a lot of relish. My friend Brenda and I get together every year for Relishmania. We give most of it as

vegetable relish

vegetable relish

gifts and her family has been known to have relish fights. On the way over, she found out he’s in hot water (hotter than the canning kettle) because her mother discovered he’d been holding out on her. He hid his gift relish for his own use.

This is not chow-chow. I have never liked chow-chow dating all the way back to when my mother made it, and I think it’s because of the cabbage that’s traditionally in it. I like kimchi just fine, and the hotter the better. But something about the cabbage in chow-chow just turns me off. Our relish is tomatoes, zucchini, onions, garlic, bell peppers, just a hint of hot peppers, and a sweet-sour liquid.

As we considered our post-relish lunch, an unexpected call came in: A neighbor is overloaded with figs. Figs are my treasure. Fig jam my canning grail. I finally found a spot in my shady yard that’s is, I hope, sunny enough for the fig I planted there to bear fruit, but that answer will come. For now, I still must depend on the kindness of semi-strangers.

Figs are now in the canning plan, along with the original Friday adventure: My friend Linda and watermelon-lemongrass jelly.


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