We had a very productive weekendhad some people over for a garden tour (and of course the necessary wine after), picked vegetables, and did some canning. I would have done more canning, actually, if I werent still sort of recovering from my surgeryI just get tired too fast these days.
As you can see from the photograph, it was a similar harvest to the last onegreen and purple beans, white and yellow cukes, and a bunch of different tomatoes. Although you can see on the left (front) of this picture, we got a couple of white tomatoes and, I think, a brown one. . . this is one of those instances where being more organized would really come in handy. Because I know I bought a white variety of heirloom tomato, and I know I bought one that was supposed to be almost brown. But of course I cant remember the names, and I have no idea what I planted where, so really, every picking event is a surprise party.
So since we had such a wealth of produce, we decided wed better get busy and can some of it. We also still had our case of peaches wed bought a couple of weeks ago (they keep pretty well in the fridge, Ive found), so the first thing we did was make a quadruple batch of peach salsa and can that. And Ive never tried Dilly Beans before, but I thought bean pickles sounded good, so that was the next thing we did. I also had a bunch of cucumbers I needed to do something with, and Id found a recipe for Bread and Butter Pickles that I thought sounded good.
So heres where it gets interesting (Ill bet you thought that part would never come, didnt you??). . . the recipe calls for 6 pounds of cucumbers. I was being so clever (I used our kitchen scale and everything!)I got out some white ones, a couple of green ones, and a couple of little yellow ones. I thought that would be so pretty in the jars! (I was right, it does look nice.) But I couldnt believe it when the scale said 6 pounds when Id only piled about four cucumbers on there. Well, I thought, ok. . . thats what the recipe says, and Ive got to go by the recipe.
So I sliced up the cukes and mixed them with salt, garlic, and ice, and let them sit for three hours. (It looked like a pretty small bowl of cucumber slicesthis recipe was supposed to make 6 pints.) I made up a batch of the liquidI always make a double batch of liquid, because I often seem to run out of thatI suppose that means Im not packing my jars full enough, but whatever. . . I didnt want to run out, so double batch it was.
When the liquid was hot, I put the cucumber slices in for a few minutes, and then packed them into the previously prepared pint jars. . . and came up with about one and two-thirds jars of pickles. For this I used 9 CUPS of sugar. Needless to say, I had a LOT of liquid left over.
So later I was complaining to Trevor about pickle recipes and how you never know how many jars it will really make, how you never know how much liquid youll really need, etc., etc. And he listened and sympathized, and then pointed out to me the little button on the scale that switches it from pounds to grams. . . I think you can probably guess what Id done. I insisted on weighing some more cucumbers just to make sure that really WAS what happened. . . and yes, that was it. I actually had 615 GRAMS, not 6.15 pounds.
At least Ill know to check that button next time.