I have these gorgeous cucumbers that are producing well but they are slicing variety not pickling variety.
They are degrading rapidly after being picked so I don’t believe I’m going to use them again but just plant the pickling kind.
I picked all my grapes yesterday because some varmints ate about half of them. I saw an inch thick pile of spent grapeskins behind the chicken wire on the fence.
I wound up with 21 pounds of grapes but 4 1/2 of them are still green. All of them are in the freezer, in 3 1/2 lb baggies along with some meat I need to can. No time for canning right now.
Finally got a couple pounds of ripe tomatoes! Whooppee! I gave my mom some tomatoes and cucumbers and made a big bowl of salsa yesterday after doing yardwork all day.
We made superburritos for dinner.I used canned pork and canned pinto beans that I doctored up quickly and threw some rice in the cooker with tomato, chicken and GOYA seasoning.
Cheese already grated, chop avocados and there you have it.
We only used a half pint of meat!
Before I started canning I would cook a mess of meat in the crockpot, beans in the pressure cooker, make salsa, make salad make rice without cheating I’d be cooking for hours.
I love canning. I can have a delicious healthy meal with a minimum of effort and no weeks worth of leftovers to deal with. Best fast food ever.
If you have a dehydrator you can dehydrate cucumbers to make cucumber powder (it’s good in condiments like salad dressing/etc).
It takes a BUNCH of them to make even a small jar of the powder so it’s a great way to use them up if you have too many.
I find that the big cukes and even over ripe cukes will do well for refrigerator dill pickles....