Can It!

So i have decided that I want to preserve enough vegetables to last through the winter...mainly because I am poor as hell these days and I just prefer fresh to processed anything! So Since the flooding has had me home bound for the last 5 days I have made homemade pasta sauce, salsa, corn relish, pickled hot peppers, hot pepper jelly, marinated peppers and onions and assorted pickles of the cucumber variety.  I have also processed and frozen, squash, green beans, fresh corn, and a variety of other produce.  But the marinated peppers and onions turned out awesome!

Marinated Peppers and Onions

6 cups green bell peppers, chopped
3 cups chopped onion
1 cup chopped/seeded yellow squash (mostly for a bit of color)
1 tbs horseradish
2 tbs pickling spice ground.
1 tbs Italian seasoning
2.5 cups apple cider vinegar
1.5 cups sugar

Put all of the ingredients in a pot and bring to a boil. Boil for 10 minutes or until onions begin to become translucent.  Pack into hot canning jars. Water bath for 20 minutes.   These are delicious, they taste like they have been marinated  and are just a wonderful accompaniment to burgers or mixed in with fresh cooked corn.

Garden Love

My best friend gave me a ton of veggies from her garden, since mine was flattened by a fallen tree thanks to Hurricane Irene so I have spent the day making wonderful pickles, spring rolls, relishes and for dinner:
Swiss Chard Parmesan

Ingredients

	1 pound(s) Swiss chard, roughly chopped
	1 cup(s) canned diced tomatoes
	1 tsp garlic powder
	1/2 tsp table salt
	1/2 tsp black pepper
	1 tsp minced onion
	1/4 cup(s) white wine
	1/4 cup(s) reduced fat parmesan cheese

Instructions

Reserve parmesan, Place all other ingredients into a pan and cook until swiss chard begins to wilt. Remove from heat, drain, toss with parmesan cheese and serve.