Time to can, freeze vegetables for later enjoyment

Summer is wrapping up. Be sure to harvest and save your garden produce so you will have the advantage of homegrown foods through the year.

With  most of your herbs, such as basil, oregano, parsley, or thyme, you can hang the stems in paper bags until they are dried. Then put the leaves in a sealed jar for use in your recipes. You can also freeze them. They will become limp but the essential oils will be saved and add the fresh flavor to your recipes.

Vegetables, such as corn, string beans, Crowder peas, squash, etc., can be blanched and frozen.

One real time saver is to chop your peppers and onions and freeze to be used through the year.

Of course, you can also use the big blue canner to preserve your vegetables. The following are two of my favorites for tomatoes.

Canned Crushed Tomatoes

lots of ripe tomatoes

2 teaspoons bottled or fresh lemon juice

1 tablespoon of wine vinegar

whole garlic pieces

Italian spices

chili peppers

Put tomatoes in boiling water for 2 minutes. Remove from water and shock in ice. This makes the skin remove easily. Core and squeeze tomatoes into pint or quart jars. Add lemon juice and wine vinegar. Add garlic, spices, peppers to season crushed tomatoes or leave plain.

Fill jars leaving 1/2 inch headspace. Remove bubbles. Wipe rim. Place hot lid on jar and screw on cap lightly.

Put jars in canning pot. Process in a boiling water bath for 50 minutes.

Turn upside down and leave out overnight. Check seals and store in pantry.

Canned Marinara Sauce

(Spaghetti Sauce)

several tomatoes, peeled and crushed

garlic, minced

parsley

 oregano

olive oil

3 onions, chopped

3 bell peppers, chopped

 basil

salt and pepper to taste

Heat oil over medium heat and cook onion and peppers until translucent. Add garlic, oregano, basil and tomatoes; heat until simmering. Add salt and pepper; simmer until mixture reaches sauce consistency. Remove from heat and add parsley. Ladle into quart bottles. Fill jars leaving 1/2 inch headspace. Remove bubbles. Wipe rim. Place hot lid on jar and screw on cap lightly.

Put jars in canning pot. Process in a boiling water bath for 25 minutes.

Turn upside down and leave out overnight. Check seals and store in pantry.

Chow Chow Relish

5 green tomatoes, chopped fine

5 red tomatoes, chopped fine

5 green peppers, minced

2 sweet red peppers, minced

2 yellow peppers, minced

5 onions, peeled and minced

minced garlic

1 small cabbage, grated

1/4 c. salt

3 c. brown sugar

1 1/2 tsp. celery seeds

1 tbsp. mustard seed

1 tbsp. whole cloves

2-inch piece stick cinnamon

1 tbsp. allspice berries

2 c. mild cider vinegar

Tomatoes, peppers, onions and cabbage may be put through coarse chopper such as a food processor. Add salt. Cover with cold water and let stand overnight. Drain. Add remaining ingredients.

Fill jars leaving 1/2 inch headspace. Remove bubbles. Wipe rim. Place hot lid on jar and screw on cap lightly.

Put jars in canning pot. Process in a boiling water bath for 30 minutes.

Turn upside down and leave out overnight. Check seals and store in pantry.