KATHY'S "HOME & GARDEN" BLOG - SUMMER IS COMING TO A BOIL
SAVE THAT SUMMER PRODUCE!
You've slaved away all summer on your garden and now the fruits of your labor are paying off in droves. Do you want to preserve that home-grown produce but the mere thought of canning makes you break out in a cold sweat? It may seem like a daunting task but I have simple instructions even for the first-time canner.
There are easy ways to preserve a couple garden favorites. My personal favorite is the jalapeno, which as you know can grow anywhere from 25 to 30 pods on a single plant. Mui Caliente! The first thing you'll need are jars (I use pint size jars), a large pot to heat them in, and another pot for the preserving liquid. Put your jars in the large pot and heat for five minutes. As the jars and lids are heated, keep them at a simmer while you prepare the preserving liquid. Leave the bands at room temperature for easy handling. Bring equal parts of vinegar and water to a boil. Pack the jalapenos in the jar until full, leaving a half inch at the top. Fill the jar with the vinegar solution to the top, making sure the peppers are completely covered. Put the mason jar lids on and tighten the rings firmly. Store your freshly canned jalapenos in a dark place like a pantry or basement.
Tomatoes, another summer favorite, are easy to fresh freeze. Bring water to simmer in a pot. Make an "X" in the bottom of each tomato with a paring knife. Gently place the tomatoes in the water. Take them out when you notice the skin getting soft (about 1 minute). Plunge the tomatoes into ice water. The skin will slip off easily. Core and quarter and pack them into a quart-sized freezer bag. This is the same as two regular 15oz cans. You've now got fresh produce for your next batch of salsa!
HAVE YOU GOT A GREAT RECIPE FOR PRESERVES OR INTERESTING WAYS TO COMBINE TOMATOES AND JALAPENOS? Please write and let me know!
DEAN'S TEAM LAWN & GARDEN EDITOR,
KATHLEEN WEAVER-ZECH
