Mary Beth Shaddix Mary Beth Shaddix
September 06, 2015

If you've been using the Cooking Light Garden plan so far this year, squash, peppers, and beans should be pouring out of your garden right about now. (This is both a blessing and a curse—there are only so many nights you can sauté, roast, or steam them.) When the harvest basket runneth over, pickles, jams, and preserves are the way to make the most of late summer's garden goods. Dry tomatoes for concentrated sweet treats, can them for an all-around pantry staple, or blend them into a savory jam for jarring. For prolific items like zucchini, shred and shape into 1-cup hockey pucks for the freezer stash, or try our relish recipe below. Prep now, and you'll have jars stacked in the refrigerator and neatly stashed freezer packs to reward you year-round.

Zucchini and Bell Pepper RelishChill this relish of zucchini, sweet onion, and bell peppers for up to 1 month.

Sweet and Sour Pickled Green BeansPacking these pickled green beans in small jars makes a great gift. You can even refrigerate them for up to 1 month!

Tomato-Ginger JamRefrigerate this tasty tomato and ginger-flavored jam for up to 2 months.

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