Canning, Dehydrating, Fermenting & Freezing for the
August can become overwhelming with the amount of produce that starts to come in your kitchen. The answer may surprise you... preserve a little bit each day. And even if it feels small, every little bit counts! (#everybitcountschallenge )
In the Bible it tells us to go to the ant, consider her ways and be wise! When there's abundance, they preserve for when there's less! That's still a smart move today! You are never guaranteed getting what you need from the grocery store!
Spaghetti Sauce recipe: (adapted from a recipe from 1870's homestead)
25 lbs of tomatoes
5 onions
4 large red peppers
1 large green pepper
4 (6 oz) cans of tomato sauce
1/4 cup liquid aminos
3 T Worcestershire sauce
2/3 c of brown sugar or sucanat
1/4 c salt
10 cloves of garlic
3 T dried oregano
3 T dried basil
1-2 tsp red pepper flakes
2 large zucchini
2 bay leaves
2 whole carrots
Chop and core all tomatoes. Saute chopped onions and peppers and garlic in butter. Add all remaining ingredients to large roaster and allow to cook at least 5 hours up to all day. Remove carrots and bay leaves. Blend remaining ingredients. Add sauce to canning jars with 1/2 inch headspace. Water bath pints for 40 minutes and quarts for 45 minutes.
Cowboy candy recipe:
3 lbs of jalapeños, sliced or chopped
Brine:
2 cups apple cider vinegar
6 cups of cane sugar
1/2 tsp turmeric
1/2 tsp celery seed
1 1/2 tsp garlic powder
1 tsp red pepper flakes
Bring brine to a boil and simmer for 5 minutes. Add chopped jalapeños and bring to a hard, rolling boil for 4 minutes. Use slotted spoon to fill jars with jalapeños. Ladle brine/syrup over jalapeños.
Water bath can 1/2 pints for 10 minutes or pints for 15 minutes. Wait two weeks to eat to let the flavors meld.