preserving the seasons

#fijchallenge – february

We are entering month two of the challenge and the name of the game is fermenting. I love me some fermented cukes and jalapeños, but honestly haven’t ventured to far outside of putting up summer produce. So… for my challenge this month I am taking on sourdough starters and yogurt sans instapot and if I can […]

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storing greens

The Texas growing seasons support your new year’s food goals! There are green things all over the farmer’s market and if you partake in a CSA, your box is probably overflowing with everything from collards to kale to arugula. The only downside to this green wonder is storing it all! For that, a couple of […]

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weekend preserving: a list

Lots of produce that I need to put up this weekend, so I thought I would put together a list for the sake of accountability. I’ve listed things in order of priority for my pantry, but this does not necessarily mean that I will tackle them in that order: Crushed tomatoes Shelf-stable salsa (small batch […]

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tomatolandia cont.

I have put up 7 pints of shelf-stable tomato sauce and 5 pints of oven-roasted tomatoes in the freezer to date and that is just not enough to make it through to June 2017. 10 pounds of san marzanos getting processed tonight! Stay tuned to the ‘gram and twitterverse for the play-by-play. 

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tomatolandia: what comes first?

I am not sure what kind of shape my tomatoes are going to be in tomorrow morning, but I suspect that they will be very, very, VERY ripe. Although my most coveted pantry is item is crushed tomatoes, I find that knocking out a batch of Basic Tomato Sauce first helps start my weekend processing without wearing me […]

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all of the tomatoes

This will be my fifth season of putting up tomatoes for my homemade pantry! I’m excited to get my sad, sad pantry back into top form, so stay tuned this coming weekend as I blanch, peel, and prep my first 20 lbs worth. I’ll start with a tentative plan tomorrow (on the blog) with links to […]

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Pickles, yo. 

Confession: I have been buying fermented pickles for well over a year (maybe two) and swapping for them whenever possible. Once the household got a hold of fermented pickles, there was no turning back. Vinegar-brined pickles have not cut it since. I hadn’t gotten up the nerve to make my own yet. The process is […]

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