Jennifer, we must think good thoughts that these turn out. I used the romas and all the small round tomatoes. If the recipe turns out (which I won't know for a month), I'll send you a jar or two.
The pickles were easy. I just had to cut them in half and take out the woody stems. The bay leaves came from the garden. Most of the garlic came from the garden, too. Everything else was organic and came from nearby.
But I still fear that these pickles will turn mushy. I had to RWP them for 15 minutes, which means they got cooked. Let's just think good thoughts.
Now what shall I do with 12 cups of chopped-up green tomatoes? Taylor, I like your suggestion for Piccalilli relish. The refrigerator is full of enough cabbage and everything else to make this work. (Thanks!) I also found a Salsa Verde recipe in The Complete Book of Home Preserving, but I'm not sure if it will taste good. I hate to waste so much garden bounty on a whim because salsas are tricky.
My feet still hurt. I harvested yarrow today and also made cornbread and fried green tomatoes.
I had to buy more jars today, and the lady at the store said, "Looks like you'll be busy..."
I told her, "Sometimes the garden is the boss."