OK, so the title of this post is a bit extreme but I feel all icky inside. I just tossed four quarts and eight pints of pickled tomatoes and peppers.
The jars have been lounging in the basement closet collecting dust for nearly three years now. They were my first attempt at canning and my subsequent first realization that in canning, one must follow a recipe. I used my mom’s famous cucumber pickle recipe for maters and peppers and the transitive property didn’t work. The pickled fruit resembles sucking on a mushy piece of algae from the Dead Sea.
This is a painful process and I am grieving right now.
