Did 9 jar of mild salsa earlier in the week. Now I've got 8 pint of deli peppers (4 dill, 4 sweet & spicy) in the canner. 9 pints of sweet & spicy zukes are waiting in queue. Monday I am planning to get another 18 pints of kosher dill zuke spears and slices done (9 each).
Very nice, we did a lot of salsa and pepper jelly and a batch of pasta sauce. Still got lots of peppers and tomatoes left so need to do something with those.
Does the dill Zucchini taste like a pickle? I was never a fan of zucchini in it's raw form, summer squash on the other hand
Peppers freeze really well with little prep work. Just slice or dice and freeze then use them later when cooking. You can't beat canned tomatoes with no seasoning so you can add them to anything later. Wish I had your problem of too many peppers and tomatoes.
that's what we do clean core chop then into sandwich size bags just enough for different recipes during the winter
