-CANNING ROOFTOP CROPS some new twists

Traditionally i have canned peppers alone with a salt and vinegar brine in small jars. But with other crops now ripening, and longing to try something new, I added others to items to the jars to marinate with them.
IMG_0007Roasted hot peppers, a mixture of Mole Peppers, Poblano. Hot Banana, and Cherry Peppers, are pan fried in olive oil with garlic, them cold packed in canning jars with White vinegar, Apple cider vinegar, water, pickling salt, onions, carrots, green tomatoes, celery stalks and leaves, and other spices grown on the rooftop farm. adding the veggies adds a lot of color, hope it tastes as good as it looks. All produce was grown on the exclusive  GLTi / Philly Green Wall & Roof intensive green roof garden system.

 

Roasted peppers in olive oil with garlic and onions

Roasted peppers in olive oil with garlic and onions

So many cucumbers were grown many were given away, the remainder were canned into pickles

So many cucumbers were grown many were given away, the remainder were canned into pickles

An addition to the simple garlic pickles, to some jars I added carrots, peral onions, peppers, Dill Fronds, and spices. This process is simple I follow The Ball pickle canning recipe  http://www.freshpreserving.com/recipes/dill-pickle-recipe and my own improvisation.

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Also this year produces lots of late season tomatoes, canned as tomato sauce, our favorite. The sauce is made form a variety of tomatoes, Cherry, Heirloom Cherry, Brandywine Heirloom, Grape, Big Boy, Roma, and others. This sauce is simple basic with only Basil added. After doing this for so many years, we have found that its better to add the garlic, onion and whatever else is desired as its used for a meal,  this better preserves the fresh tomato flavor.

2015 Rooftop farm at g_space studios

2015 Rooftop farm at g_space studios

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