- Prepare your jars by simmering them in water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- Add pureed salsa to large pan on stove top, and bring to a boil. Cover, and lower to a simmer for 15 minutes.
- Ladle hot salsa into the prepared hot sterilized pint or half-pint jars leaving 1/4″ of head space.
- Now it is time to process them by submerging them in a boiling water canner for 15 minutes.
- Turn off heat, and leave jars in hot water for 5 minutes.
- Remove from boiling water carefully and let rest undisturbed for 12-24 hours. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Check out our recipe for Roasted Spicy Tomatillo Salsa Verde Recipe.
Salsa is best if jars are stored for 1 month before eating to allow the flavors to blend.
Are you a pickle fan? Well….I am too! Every summer I plant too many pickling cucumbers and quickly become overrun by them. This is my first attempt at these super simple knock-off Claussen-style dill pickles. And when I say super-simple…I mean it!!!
Small Batch Claussen Knock-Off Pickles
Prepare your storage container, either a large gallon sized glass jar or wide-mouth canning jars will suffice.
Wash cucumbers gently to not bruise or scratch the skin.
Trim off both ends of the cucumbers and slice into spears, quarters or rounds. Place them into your jar(s) and layer the dill heads or seed, garlic cloves and sliced cucumbers.
In a separate pitcher or bowl, stir together the remaining ingredients until the salt is dissolved.
Pour the brine over the cucumbers until they are fully submerged.
Fix your lid onto your jar or container and place in the refrigerator for up to six months.
If at any point you see that a "fuzz" or "foam" has developed over the top of the brine or on any cucumbers, use a spoon and remove it.
Start with fresh okra. Don’t attempt to freeze okra that is under ripe or past its peak, or you won’t be pleased with the taste and texture of the okra when you thaw it later as it will be too slimy or too crunchy. Choose brightly-colored, well-formed okra without mushy spots or bruising.
Wash the okra. Rinse away dirt and debrisby massaging away dirt instead of scrubbing it offas it can and will bruise easily if handled roughly.
Cut off the stems. Use a sharp knife to trim off the tips of the okra. (Tip: Just trim the stems so that you do not exposing the seed cell otherwise it will cause the okra to break down quickly when you blanch it).
How to Freeze Zucchini or Summer Squash Without Blanching
When our garden blessed us with many many pounds of zucchini the other day, I considered how I was going to keep it from going to waste. The only way we really eat zucchini is baked, fried or in Zucchini Bread (lemon zucchini bread being our new favorite). Normally I feed all the over-sized zucchini’s to the chickens (or horses) and then throw any we are not going to use to them as well. While I do love giving these yummy veggies to the farm animals I also hate to see them not go into our freezer.
After a little search online, sure enough it can be done. This is definitely my new way to store a bunch of zucchini for the winter months.