I may have bitten off more than I can chew. With just 48 hours to go before we leave for vacation, I picked up 50 pounds of tomato seconds. I’ve divided them into a few different categories for canning (salsa, pizza sauce, jam, puree), and I’m going to do my best to make them all happen before we leave for the airport at 4 pm on Tuesday. We shall see. Now, links!
- Zesty bread and butter pickles.
- Roasted red pepper spread.
- A quick re-pickling project.
- Roasted salsa.
- Fermented salsa.
- Super speedy pickles made with a syringe.
- Peach peel jelly.
- No-cook blackberry chia seed jam.
- Cucumber mint jam.
- Pickled blueberries.
- Blueberry yuzu preserves.
- Simple blackberry syrups.
- Preserving Now’s tomato can-a-thon.
- Homemade cheddar crackers.
- Everyday granola.
The winners of last week’s Fante’s Fruit Ripener Bowl giveaway are #24/Kristal, #82/Holly, and #107/Sherrie Smith. More tomorrow!
Congratulations to the three lucky winners;
Kristal, Holly and Sherrie Smith
I want to thank you for posting a recipe for peach peel jelly recipe. It is my very favorite way to eat peaches, even though it seems like the waste product. Totally YUM!!!
Thanks so much for linking to my recipes and I can’t wait to check out the rest!
Good luck with all those tomatoes!! I’m picking up my own heirloom 2nds tomorrow & am looking forward to making a batch of that smoky tomato jam you posted last week 🙂
Congrats to all the winners
Good luck with the tomatoes… GO GO GO!
It’s nice to know I’m not the only one who does panicky preserving before a flight 🙂
Loving that there are more like me out there that just love to prove we can fit food preservation into a busy life…I hurt my back on Saturday but was still determined to process the peaches and tomatoes that were languishing in my hot kitchen…can’t let a piece of produce go to waste once you get bitten by the canning bug!
Can you share your pizza sauce recipe?
It is in my cookbook, Preserving by the Pint.