I am so very pleased to see this exploded interest in Home Canning and Preserving and I am sure this isn’t a Passing Fad at all ,but a reunion of sorts to a
Happy Canning and Green Blessings Arlena
| Spice it up with |
Pickled Jalapenos (Escabeche) Recipe
* 1 lb jalapeño peppers
1 Wash the chiles, leaving the stems intact. Cut a cross in the tip end of each chile so that the vinegar will be able to penetrate the chile.
2 Heat oil in a large, deep skillet. Add the chiles, onions, carrots, cauliflower if using, and garlic. Fry over medium heat for about 10 minutes, turning them over occasionally.
3 Add the vinegar, salt, herbs, and sugar and bring to a boil. Lower the heat and simmer for 5 minutes for serranos or 10 minutes for jalapeños. Make sure the chiles are entirely cooked through before canning.
4 Pack 4 pint-sized sterilized jars with the chiles and vegetables. Top with the vinegar and seal.
Dehydrating tomatoes is easy and delicious.
When I am asked “what they taste like”
“it is like taking a bushel of fresh tomatoes and compacting it in to a smaller package because
the flavor is so intense!
Wash and slice your
tomatoes ¼ -inch in thickness.
It really doesn’t matter the variety they are all GOOD!
Yellow tomatoes make beautiful tomato chips.
Place the sliced tomatoes on your dryer rack and place
them back in the dehydrator.
I have an Excalibur but any dehydrator or and oven on
200 degrees will work just fine.
Set the Dehydrator on the Vegetable setting for
6 or so hours testing for dryness and wait.
After the tomatoes are dry peel them off the racks and
store in a Zip Lock freezer bag in the freezer.
I use a Zip Lock stored in a freezer to keep them
A Vacuum Packer is wonderful but I love to have
the option of opening the bag and grabbing some
dried tomatoes out and resealing it.
Use your dehydrated tomatoes crumbled on a green
salad or re-hydrate them in soups , stews or hot dish…
Tomato Chips make a wonderful and fresh snack