Wednesday, October 9, 2019

Glop

Not easy to forget the Pickled Pepper fiasco of a couple of years ago. They were possibly the single most disgusting result of your gardener's short canning career. Yet the problem of a surplus of Peppers remains. Next year there will be fewer Pepper plants in the garden. Vaguely remember deciding that before. This year the excess of Peppers seems worse than ever, and this year some of the excess has found its way into a glop, which doesn't appear in the dictionary as a culinary expression but does kind of well describe anything that begins the cooking process with a cup of vinegar and a cup of sugar and ends up in a sealed glass jar.

This means I have a Pear Glop and a Green Tomato Glop, both of which have Peppers as a major ingredient, and we're talking around 20% of volume. The other thing about us less recipe directed cooks, after spending what feels like a lifetime processing a Glop, you feel obliged to offer the result of your labors a much higher rather than a lower grade. Only later do you develop a more objective view of the contents of the larder, and far too often there are major  disappointments. Either way that's it for the canning and freezing season of 2019, it's been exhausting and it could well take getting on a week to get the smell of vinegar and the flutter of Fruit Flies out of the kitchen.

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