#food preservation
Tomato season is finally upon us. You have no idea how giddy this makes me. Yesterday I pulled off two Sungold cherries, two Jaune Flamme saladettes and who knows what the other red variety was. I’ve lost track. And my peppers are not far behind. It’s time to start thinking about salsa!
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The recipe is modified from Ball Complete Book of Home Preserving by Kingry and Devine.
We love pickles and that does not just mean cucumbers. Pickled okra, green beans, baby onions, beets- and our new true love; pickled asparagus. We pick the asparagus every day and keep it in 2’“ water until we have a few quarts. Longer spears can be snapped in half and with ends placed in water and stored in the refrigerator. [Get the recipe!]
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What Are The Odds Of Two Planes Crashing Into Food Distribution Centers
Are you seeing all the fires at food distribution centers?
One of my favorite ways to preserve produce from the garden. Might be the lazy option, but they keep their bright colors even in the middle of winter and that makes me happy.
Also that blackberry drawer is deep. Baked a few pies already and there are still enough for a many more.
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Speaking of things that taste better once frostbitten: onions. Especially the red ones. We grow onions that last us almost all year round and we always put the crates we store them in outside for a few nights of light frosts. The harsh bite of the raw onion goes away almost completely and they get so much sweeter.
