Either too many or not enough!

Sometimes the problem with growing vegetables is having too many to eat, but not enough to can. I have fermented a couple quarts of dill pickles, but they don't stay crisp for too long, so I am doing some in a brine solution of equal parts water and vinegar, along with some salt, fresh dill and mustard seed. The plan is to keep adding pickles as they are ready to pick, until the jar is full. These will keep in a cool place for several months.

As for the tomatoes, I am freezing them whole until I have enough to can a batch of salsa or pizza sauce. When thawed, the skins slip right off and much of the water can be drained off, shortening the cooking time. I can save them up until I have enough to fill several jars, instead of just a few.

These are some of the ways that I preserve the garden produce for winter when there's not a lot of veggies ready at one time.