This weekend was awesome. It was a solid weekend of canning & freezing produce. Friday night, Doug and I processed a fridge-full of okra. Twenty years ago, If someone would have told me Doug and I would enjoy a Friday night in the kitchen processing okra, I would have laughed in their face. But, we really had a great evening. We froze okra 3 ways….1. The tougher pieces were blanched, dipped in cold water and frozen as “stew okra”.
I also blanched some then cut in half to freeze later.
I also blanched , sliced, and breaded some in 1/2 cornmeal / 1/2 flour to fry. I forgot to get a photo of that.
Then, my sweet friend Elizabeth came over Saturday and Sunday, and we power-canned for two days. All the cans in the photo above, we did in two days. We were both in kitchen bliss. We must have processed 100 pounds of tomatoes. We made some staples like salsa, pickled peppers and cucumbers, and tomato sauce. Then we made some really AWESOME stuff today.
Check it out…..
A creamy tomato and basil soup in freezer jars.
Bruschetta topping in a jar. Brilliant!
These tomato preserves have Lemon and sugar and are fantastic. I will be making more of this.
We also canned bloody mix. What a great idea.
I was so taken with the yellow tomato sauce, it will more than like get it's own post.
The intimidation factor of canning is in my rear-view window. This winter we are going to have all this food from our garden to enjoy.
If you want to see any of these recipes or have any questions on canning, please write me!
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The tomato preserves look wonderful. What’s your recipe for them?
Hi Chad, I used the ball recipe. I will post it for you in the next few days. I added a pack of pectin. I am going to make it with yellow tomatoes next;)