Oven Roasted Tomato Sauce with Garlic & Basil
My garden is STILL producing tomatoes. I had about 15 pounds the other day, and wanted to do something different with them, so I tried oven roasted tomato sauce.
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Freezing Sweet Peppers
My garden is exploding with sweet peppers now. I’m getting all different colors – orange, purple, green. I can’t pick them fast enough.
The easiest way I’ve found to preserve them is to simply freeze them. The problem is, though, that they’re full of liquid. So, if you sliced them and tossed them into a freezer bag, what you’ll end up with is a big frozen ball of peppers all stuck together.
Seasonal Perspective
Now, on September 15th, I’m worn out. If I never see another mason jar or freezer bag again, it would suit me just fine. I have been slicing, dicing, cooking, peeling, preserving, drying, and freezing until I just don’t want to do it any more. Don’t get me wrong – God has provided and I am thankful. As much as I love the art of food preservation, I’m just ready for this season to be over. I’ve kept up with school, laundry, and scrubbing. The house is clean, but the picking up and general housekeeping maintenance has been ignored and the day-to-day clutter is about to take over, the classroom is chaos, and my kitchen may never recover. I still have suitcases on the floor of my bedroom from our trip to Ft. Wayne, Indiana, Labor Day Weekend.
Homemade Catsup
When I get to working fast in the kitchen, I forget that often I should be taking pictures for posts for recipes. This is one of those occasions. I had a lot going on in my kitchen the day that I made this catsup, and I was finishing it up when I realized I should have been documenting the process. Consequently, I apologize, but I will tell you that this is an incredibly flavorful condiment. I will forever use it for our homemade catsup (or ketchup, as my spell check prefers!)
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It’s Easy to Take for Granted
I grew up LOVING the Laura Ingalls Wilder books. My favorite one, I think, is Farmer Boy. Farmer Boy gives us a glimpse of Laura’s future husband, Almanzo, and his life on a farm in upstate New York. Whenever I read it, I always thought about how much I would love that life. It was just this picture perfect ideal in my mind.
Freezing Fresh Corn
Several years ago, I found corn on the cob on sale. It was a fantastic sale – enough for me, who wasn’t so much into preserving at the time, buy as much as I could afford. I went home and called my grandma and said, “Now what?”
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Cold Packed Cucumber Dill Pickles
I love this pickle recipe, because I can make a jar as I pick cucumbers instead of saving cucumbers until I have a lot and doing a mass canning. I also love this because it’s relatively effortless.
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Jen’s Honey Strawberry Freezer Jam
I’ve known Jen since we were pregnant with our almost 5-year-olds. She is the crock-pot recipe queen to me, and a very dear friend. I often wished we lived closer than the few hundred miles that separate us, because seeing her a few times a year just isn’t enough.
Here is her first recipe for our blog – but I hope it won’t be her last. I intend to talk her into a regular crockpot column here at Hallee the Homemaker!
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Gobble Gobble
Several months ago, our local Kroger had turkeys on sale for 59¢ a pound. I checked with Heather at Couponning 101 if that was a good deal, because I typically just shop for meat and staples at the commissary. She told me it was, so I bought two of them.
Honey Sweetened Grape Jelly with Homemade Apple Pectin
Pectin is found in under ripe food and is a substance that will jell fruit juice when combined with sweeteners. I’m not all that crazy about growing my own fruit, being careful about the source of the food I buy, carefully preparing to preserve such fruit — then having to preserve it with a box of some Sure-Jel that came off of the Wal-Mart shelf. So, I researched into how to make my own pectin.
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