-PRESERVING ROOFTOP CROPS

With these crops ripening all at once its more than can be consumed in a reasonable time, so were venturing into various preservation techniques. Having canned tomato sauce in the past, we know this process and how long it takes. But canned foods seem to retain more flavor and last longest. Freezing foods seem to lose flavor and texture. The best results with freezing have been with the vacuum sealing bags in the food saver.

Canned tomato sauce

Canned tomato sauce

We had an excess of these hot Banana Peppers

We had an excess of these hot Banana Peppers

One method of preserving cut up into slices, add chopper garlic, Olive Oil, Vinegar, Oregano and salt n pepper, then store in the fridge

One method of preserving cut up into slices, add chopper garlic, Olive Oil, Vinegar, Oregano and salt n pepper, then store in the fridge. They keep for months.

Another favorite for cherry peppers. Clean out seeds and stuff with Vegetarian lunch meat and Assagio cheese. Store in Vinegar and oil with garlic and spices.

Another favorite for cherry peppers. Clean out seeds and stuff with Vegetarian lunch meat and Assagio cheese. Store in Vinegar and oil with garlic and spices.

With so many green tomatos I decided to make salsa verde and can it. Chopped green tomatoes, Chopper garlic, chopped oinins, Banana peppers, bell peppers, cumin vinegar, simmered for 1.5 hrs, then boiling bath canning

With so many green tomatos I decided to make salsa verde and can it. Chopped green tomatoes, Chopper garlic, chopped oinins, Banana peppers, bell peppers, cumin vinegar, simmered for 1.5 hrs, then boiling bath canning

Salsa verde looks nice in the jars too

Salsa verde looks nice in the jars too

After letting some Zucchinis grow very big and so tough they were hard to cut, I made Zucchini pickles

Sliced zucchinis with onions soaking in water and vinegar

Sliced zucchinis with onions soaking in water and vinegar

These Zucchini pickles are delicious. Mix salt , cider vinegar, celery seed, turmeric, mustard seed, yellow mustard, then bring to a boil and pour into jars with sliced Zucchinis and boiling bath can. The only thing I would do different next time is remove the skins.

I used this recipe without the sugar http://allrecipes.com/recipe/zucchini-pickles/

With so much basil starting to go to seed, I made a big batch of Pesto. Since it was too much to it was preserved in Vacuum sealed bags. One tip is to put the pesto into small zip lock bags then into the vacuum bags to prevent the liquid from compromising the seal during the vacuuming process

With so much basil starting to go to seed, I made a big batch of Pesto. Since it was too much to it was preserved in Vacuum sealed bags. TIP: put the pesto into small zip lock bags then into the vacuum bags to prevent the liquid from compromising the seal during the vacuuming process

Banana Peppers freeze well to in vacuum bags. I like to freeze only 2-3 in a bag,enough for one meal.

Banana Peppers freeze well to in vacuum bags. I like to freeze only 2-4 in a bag,enough for one meal.

 

Cheery Tomatos keep very well in vacuum bags too. The trick is to freeze the first on a tray, then take out and put the hard tomatoes in vacuum bags to keep them from crushing in the sealing process.

Cherry Tomatos keep very well in vacuum bags too. THE TRICK: is to freeze them first on a flat tray, then take out and put the hard tomatoes in vacuum bags to keep them from crushing in the sealing process.

One last one for now good old fashioned Garlic Pickles

One last one for now good old fashioned Garlic Pickles

 

 

 

 

 

 

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