Canned Tomatoes

Compared to last year’s meek tomato harvest, this year is insane.  I brought in 34 tomatoes tonight alone – so you can imagine how backed up we are getting on ‘maters!  Luckily most of these guys are Romas, which I specifically planted for canning purposes.  This was my first shot at canning tomatoes (pre-sauce, anyway), and it was remarkably simple.  You really can preserve any kind of tomato, though the “meatier” kinds definitely hold up best.  Next time, maybe some of my heartier heirlooms.




Dilly Beans

We grew green beans for the first time this year, and holy smokes are they prolific!  They are definitely one to plant again.  But like any heavy producing veggie in the garden, when you end up with a glut of them, it can be hard to use them all up.  I decided to try refrigerator dilly beans.  I got the basics from Cooking Light’s recipe for spicy dill beans, but I toned the spice down.  Last year I overdid it a bit and the pickles were all kind of too hot for us.  They would make a cute summery food gift if you wanted to take the final step and actually can them.



Dill Relish

The cucumbers keep on coming!  Not that I’m complaining. 🙂  Relish seemed like a fun use to preserve them, beyond another batch of pickles.  This was pretty easy, though needed a lot of improvising.  I liked the final results, but we’ll see how they are after a few weeks.




Roasted Pepper and Garlic Tomato Sauce

I have a good old standby sauce that I use, but I also have a bajillion pounds of basil that need to be used up, and this seemed like  a good time to give a different recipe a go – especially one that could be canned.  This was outstanding, and pretty easy (if labor intensive).  I’ll be making this one again for sure.  It has a little bit of a kick, and will be great in both pasta or vegetable dishes.



Spiced Vanilla Pear Jam

I made this at Christmas time, and completely forgot to post the recipe. I got the idea from a Serious Eats recipe, but I chickened out on their methodology.  I’ve had great luck canning with the little insert that comes with Pomona pectin, so I decided to stick with that for processing the fruit, but then be liberal with the vanilla bean and spices.  The result was great….next time I have a glut of pears, definitely need to make more of this!