Favorite Garden Recipes

Hopefully, it will be awhile before we’ll be saying, “Arrivederci Roma”, as the tomatoes are finally coming on strong. I have to confess when it comes to canning-- Romas are my favorite.  There is less moisture content, which means thicker salsa, with less time and electricity needed for cooking, or dehydrating.

 

   Here are some of my recent favorite tomato recipes. I always use a food processor (not a blender) to do my chopping/dicing.  This also saves tons of time.

Garden Sweet and Sour Sauce

From Adelle Lovell

1 C. water

8 C. chopped tomatoes (not peeled)

6 C. sugar, mixed with 1 C. clear gel

2 C. soy sauce

4 C.chopped onions

4 C. chopped peppers (all kinds)

4 C. pinapple tidbits with juice

3 ½ C. of Cider vinegar

Mix together and bring to a boil.  Stir often so it doesn=t burn.

Pour into sterilized Jars.  Water bath, or steam process for 50 minutes.  Makes 15-16 pints.  Good with chicken, pork, rice, meatballs, etc.

Lime Salsa

12 C. diced tomatoes (do not removes skins or seeds)

3 large yellow bell peppers, small diced

2 large green bell peppers, small diced

2 large onions, fine diced (or run through food processor)

4 large jalapeno peppers, finely diced with seeds removed

2 tablespoons salt

1/2 cup sugar

1/2 cup tomato sauce

1 cup bottled lime juice

4 teaspoons minced garlic

3 T. cilantro chopped

Directions

1. Dice tomatoes and place in fine mesh colander to drain extra juice/water. If you use Romas, you can skip this step.

2. While tomatoes are draining, dice remaining vegetables and place in large pot.

3. Add salt, sugar, tomato sauce, garlic, cilantro, lime juice. Add tomatoes to pot and stir well.

4. Bring just to a boil, then ladle into sterilized pint‑sized jars.

5. Process for 12-15 minutes

Fiesta Salsa From Blue Ball canning book (my favorite source for canning questions.)

7 C. chopped tomatoes

2 C chopped peeled, seeded cucumbers

2 C chopped & seeded banana peppers

1 C. chopped onion

½ C. chopped peeled, roasted Anaheim or Big Jim peppers (skins removed)

½ C. chopped jalepeno peppers

 ¼ C. minced cilantro

3 garlic cloves minced

1 T. minced fresh marjoram (or oregano)

1 tsp. Salt

 ½ C. cider vinegar

2 T. lime juice

Combine all ingredients in a large saucepot.  Bring to a boil.  Reduce heat and simmer 10 min.  Ladle hot salsa into sterilized jars, leaving ¼ inch headspace.  Add lids, Process 15 minutes.  (When cutting or seeding hot peppers wear rubber gloves to prevent hands from being burned.)

Roma Chips

Shauna Hurst

Slice Roma tomatoes 1/3” thick and place on cookie sheet (or drying rack)

Sprinkle with seasoned salt, garlic, and chopped basil leaves.

Dry in oven set at 200.  Don’t overcook. 

And finally, A Peach of an Idea!

Freezer pie filling

Line a pie pan with foil. Slice peaches (or other fresh fruit), add sugar, lemon juice, and cinnamon. Pile into pie pan, cover with foil and freeze. After it’s frozen, just lift the whole thing out of the pan, seal in a freezer bag and keep it until you want to bake a fresh peach pie in the middle of a snowstorm. Then, peel off the foil, drop into a pie crust and bake. Absolutely delicious and tastes fresh no matter when you finally make the pie.