Our chest freezer is usually quite full of garden veggies by the time our tomato harvest rolls around. That doesn’t mean they go to waste, just that we have to can the majority of our tomatoes. I prefer canned tomatoes to frozen anyway, though it is far more work to can. Canning salsa is a great introduction to home canning, as tomatoes are acidic and it’s difficult to mess them up. Plus, who doesn’t love salsa? If you have a way to harvest or otherwise get your hands on a half a bushel or so of tomatoes, here’s an easy-to-follow home-canned salsa recipe.
Home Canned Salsa
10 to 12 cups cored, peeled paste tomatoes
3 green bell peppers, seeded
3 medium onions
4 cloves garlic
3 tablespoons cilantro
1 tablespoon fresh oregano, or 1 teaspoon dried
1 teaspoon cumin
2 hot peppers (or to taste)
1 1/4 cups cider vinegar
1 tablespoon canning salt
Scant 1/4 cup sugar
12 ounces tomato paste
Prepare your water bath canner. Make sure your jars (pint) and lids are clean and put your lids in a small bowl of warm (not boiling) water. Your jars should be in simmering water to keep them hot.
Start heating tomatoes in a large stainless steel pot. Depending on how chunky you like your salsa, you could chop them in the food processor or just let them go as is.
Chop peppers, onions, garlic, and herbs together in food processor. Add to tomatoes. Add remaining ingredients EXCEPT tomato paste.
Bring mixture to a boil. Reduce heat and simmer until thickened. This can take as long as 4 to 5 hours, depending on the type of tomatoes you are using. When the salsa is getting to close to your desired thickness, add the tomato paste to thicken it a bit further.
Ladle hot salsa into pint jars, leaving 1/2 inch of headspace. Carefully wipe your jar rims clean. If your rims aren’t clean, your jars will not seal. I’ve learned that lesson the hard way. I keep a roll of paper towels handy and first wipe each rim with a wet paper towel and then with a dry one.
Place lids and rings on jars and place jars in your boiling water bath. Boil in the canner for 15 minutes. Turn off heat, remove cover and let canner sit for 5 minutes. Remove jars and place on a towel.
Let sit for about 24 hours. Check to make sure your jars sealed by feeling and looking at the lid, there should be no flex to the top. You can store these in a dark place for one year. Recipe makes about 6 to 7 pints.
As a youngster I remember my mom asking me every year, “What kind of cake do you want for your birthday?” My answer was always the same, “ICE CREAM CAKE!” Her answer back … “No.” Back then Carvel was the only place to get an ice cream cake. They weren’t sold in grocery stores, and I never had the idea that my mom or I could make one. That longed-for cake stayed just out of reach throughout my childhood. We usually celebrated my birthday at the county fair, and ice cream cakes don’t last long in a hot car. Another issue was the cost. With a family of six, my folks had to stretch every dollar, and dropping $10 on a cake wasn’t in the budget when Mom could make a regular cake from scratch for a few pennies.
After 45 years of waiting I got the idea this year to make my own ice cream cake. It cost $6 to make and was worth every penny! Here’s the recipe in case you have a birthday coming up this summer and you want to really make it a special one.
To-Die-For Ice Cream Cake
1 package (15 to 18 ounces) chocolate (or your favorite flavor) cake mix
1/2 cup vegetable oil
1 cup milk (I used almond milk)
1/2 gallon ice cream (your favorite flavor, I used peanut butter cup)
1 container frosting (your favorite flavor, I used chocolate)
Preheat oven to 350 F. Grease bottom and very low sides only of 13-by-9-inch pan; set aside.
In large bowl, beat cake mix, oil, egg and milk until well-blended. Spread batter in pan and bake at 350 F for about 25 to 30 minutes.
Check for doneness as you get around the 25-minute mark. You want it set but not hard.
Cool completely for at least 1 hour.
Let ice cream soften for about 15 minutes. Spread on cake. Freeze for a couple of hours. Spread frosting over ice cream. Freeze about 1 hour.
Before you want to eat it, bring it out for about 10 minutes or so to soften up. Enjoy and don’t bother asking about calorie count!
We’ve eaten zucchini nearly every night for about a month now. Jim says he’s getting sick of it. Me, never; I love zucchini. But we really do have an awful lot of zucchini right now.
I’ve frozen about three dozen cups of zucchini milk for future bread-baking adventures, and I froze 14 cups of shredded zucchini last night. Come the dead of winter I’ll be able to bake a few loaves of zucchini bread to remind me of summer’s bounty. I also made a batch of zucchini muffins over the weekend. Muffins and bread are a great way to use up the zucchinis that hide under your plants and get too big for just eating.
One thing I’ve noticed about older cookbooks is the lack of muffin recipes. My grandmother’s cookbook/recipe stash has two muffin recipes: bran and corn. Yuk! I guess people just didn’t make a lot of muffins back then. If anyone knows why or has their hands on dessert-style (fruit, sweet) muffin recipes from pre-1940, I would love to hear from you.
I adore muffins, in part because they freeze well and with 30 seconds in the microwave, I can have a tasty treat at the ready. Here’s a simple zucchini muffin recipe for you to try:
1/2 cup vegetable oil
2 cups unpeeled, shredded zucchini
1 cup sugar
1 1/2 cups white flour (can substitute up to 1/2 whole wheat)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup chopped walnuts
Preheat oven to 350 F. Grease and flour a regular-size muffin tin; set aside.
Combine the oil, zucchini, eggs and sugar in a large bowl.
In a second bowl mix together the flour, baking powder and soda, salt, cinnamon and nutmeg. Add the dry ingredients into the large bowl and stir just enough to combine. Add in walnuts and stir, but take care not to over-stir or your muffins will be tough.
Fill cups in prepared muffin tin just over two-thirds full with batter.
Bake for 22 to 25 minutes. Cool for about 5 minutes before trying to remove from the pan to a cooling rack. Yields about 12 muffins. Enjoy!
After last year’s successful apple foraging and our small but tasty butternut harvest from neighborhood trees, we have become a lot more aware of the possibilities for “found food.” We work hard to get food from our gardens, but we love foraging.
This month’s urban foraging escapades are on our very own property: sunflower seeds and quince. We feed sunflower seeds to the birds every winter. Inevitably some get dropped near the feeder and others are buried by industrious squirrels. We had quite a number of sunflowers come up spontaneously this year both below the feeder and along the edge of the garden. We let the seedlings grow and they flowered beautifully. We somehow managed to keep a few heads from the birds for our own harvest.
Sorry, birds, but sunflower seeds are delicious! We’re waiting for the heads to dry and then we’ll roast the seeds in the oven.
Earlier this week we discovered that our backyard quince trees have fruit for the first time. Our own fruit trees on our small homestead, how exciting!
We understand that quince aren’t really all that good for eating fresh, but I have read that they are high in natural pectin, so I can make quince jam without added pectin. We’ll only have a handful this year, but if we get lucky, maybe in coming years we’ll have enough to make quince wine. We do love our fruit wines.
We are thrilled to add quince and sunflowers to our food supply. Any food we can forage is something we don’t have to buy. What tastes better than homegrown? Homegrown and FREE!
I wrote last year about how to make your own mustard. It’s surprisingly easy to do, and I wanted to take it a step further. This year I decided to plant my own mustard so that I could harvest the seeds and use them to make my own mustard. What I didn’t realize, but should have, is just how small mustard seeds are, how laborious harvesting them can be, and how many I’d need to harvest to make this dream a reality!
I grew both yellow and brown mustard in pots on the back porch this year. As a bonus, the greens off the plants were delicious in salads. Spicy, a little hot, a lot like mustard, actually. A little went a very long way.
After the mustard plants bolted and completely went to seed, I had no clue what to do with them so I just left the containers out on the porch, hoping the seeds would mature. Of course, I left them too long and the seed pods started bursting, to the delight of the neighborhood birds. Jim saw them at first eying the plants with interest and ultimately clustering around the plants eating the seeds. Hurry-up, time to harvest! I cut off all the foliage and brought it inside ASAP.
To separate out the seeds, first I rubbed open the seed pods with my fingers – the yellow mustard plant had a prickly seed pod so I had to use gloves. The chaff and the seeds all fell down onto a newspaper I had laid out to catch them. The real difficulty comes in separating the seeds from the chaff. The seeds are miniscule, and it’s hard to remove the chaff without getting the seeds all over the place. Ultimately I resorted to blowing lightly on the whole pile, blowing away most of the chaff and just a few seeds.
In the end what I have is enough seeds to either make a very small batch of mustard this year or to, you guessed it, to plant mustard again next year.
I now realize that to have a large enough crop to actually make mustard, you have to plant a whole lot more mustard than I did.
So this experiment wasn’t a success but it wasn't a failure either. I loved the mustard greens and the process was enjoyable. I wouldn’t call it cost-effective to grow mustard to make your own mustard, but it’s a fun DIY project anyway!
I try to grow six to eight basil plants every year on the back porch.
I find basil does just fine in pots, so no reason to waste garden space growing it. After much hand-wringing over the state of my basil plants this year, they somehow pulled through. With our unusually cold spring this year my basil had trouble. A couple of plants didn’t survive overnight lows in the 40s that came out of nowhere in May. The plants that made it simply didn’t grow, just staying the same size day after day.
Luckily my mom is more cautious about putting her seedlings outside than I am. She was nice enough to share a couple of her extra basil plants with me. Once the weather finally warmed up, even my stunted plants took off nicely. Incredibly, it’s already time to harvest.
I use fresh basil for canning spaghetti sauce, pizza sauce and bruschetta. Garden tomatoes generally aren’t ripe for the first basil harvest, so it gets made into pesto.
Pesto is super-easy to make. Here’s a basic recipe to get you started:
4 cups basil leaves (up to 2 cups parsley can be substituted)
1/2 cup walnuts (or pine nuts, but they are very costly)
2 cloves garlic
1/2 cup Parmesan cheese (Romano cheese also works)
1/4 to 1/2 cup olive oil
Put all ingredients into your food processor except oil. Start blending and pour oil in through the pour tube on your processor. Process until smooth. Add more or less garlic and cheese if you like, to taste.
Pesto can be frozen in jars and in ice cube trays. I just cover a cookie sheet with waxed paper and make mounds about 1/2 cup each. Once the mounds are frozen, I store them in freezer bags. I use them mostly on pizza, which is pretty much a staple around our house. Let me know how your pesto comes out!
Hummus has gotten quite popular lately, judging by all the different kinds that have cropped up on the grocery store shelves. And for good reason: It’s tasty and healthy. Just a few years ago, hummus was almost impossible to find, but at least around here it’s become common. It’s very easy to put together and has endless variations so no need to buy it. You can save a little money by making your own and also craft it exactly to your own taste.
If you have a pressure cooker you can save even more money by cooking up dry garbanzo beans rather than buying canned. Here’s a quick-and-easy hummus recipe. Let me know if you give it a try!
1 1/2 to 2 cups cooked garbanzo beans (or 1 15-ounce can)
4 tablespoons lemon juice
3 tablespoons tahini
1 to 2 garlic cloves, to taste
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons water
Add all ingredients to food processor and pulse until completely smooth. Taste and add more lemon juice, tahini or garlic as needed. Keep refrigerated for up to one week.
Some tasty add-ins to change things up are: cilantro/adobe peppers; roasted red peppers/olives; sun-dried tomatoes/oregano; edamame; guacamole; Greek yogurt/dill; or pesto.
In the spring, we eat a lot of hummus sandwiches with loads of lettuce from the garden, and, in the summer, we make hummus/tomato sandwiches. Last fall, with all our pumpkin, I made a pumpkin hummus that was delicious, but that’s a post for another day.