|Approximately half the pumpkins waiting for processing|
What to do? Obviously, it's time to learn to use a new-to-me tool.
I got this pressure canner from a church member for $10 years ago but have never used it. Water-bath canning and I are old friends; pressure canning intimidates me. Don't ask me why; I use a pressure cooker for beans all the time. (Oh yeah; it's that whole BOTULISM thing!) ANYway, the canner came with a new rubber gasket and pressure fitting thingy; I have no idea if the old ones are bad and need to be replaced, or if I can just dive in and use it as is. (I tried to remove the old gasket and it didn't want to cooperate at all.) So I'm going to dive in and prepare a seven-pint batch; I think I can find that much room in my freezer if the pressure canning fails this time around.
Speaking of Farmgirl Fare, this weekend I tried another of her recipes that was a smash hit. I needed something to take to a potluck picnic yesterday and had just enough zucchini remaining to make a double batch of 100% Whole Wheat Coconut Zucchini Bread (this shows just how much I trust her culinary talent; I'm confident enough to double a recipe I've never tried before!). We had one loaf for breakfast and I took the other to the picnic. Oh MAN; there is not a CRUMB of that delectable stuff left! How unfair is it to have discovered this recipe at the very END of zucchini season??? Waaaahhh!
Thankfully, we are not yet at the end of fresh tomato season; the other recent addition to my recipe box from Farmgirl is just as "musty." I made another batch last Friday; Brian was a great help this time by cutting up all the tomatoes for me.
Now he and I are off to peel and cook pumpkins. We'll be having curried pumpkin soup – another favorite winter squash recipe – for supper!
Happy October, from . . .