I've been busy this week with the start of canning/drying/freezing/fermenting. Last weekend I picked up 2 boxes of apricots and a large cabbage at the farmer's market. I canned 5 pints of apricot sauce, dried 5 trays of apricot leather and 8 trays of apricot halves (giving me a gallon jar of dried). I'm attempting my first batch ever of sauerkraut, so I'm crossing my fingers that I have something decent to show for my efforts in 5 weeks.
A couple of days ago, a dear friend let me raid her cherry tree. I harvested two large sand buckets full, which gave me enough to freeze 5 4-cup bags and bake a cobbler. Last year I canned the cherries, so I'm interested to see which method produces a better product.
Today I tackled the blueberries (unfortunately, from the grocery store) that have been taking up my refrigerator for the past two days (I played hookie yesterday to take the kids to the beach). I canned 11 pints of blueberry syrup and started a blueberry-basil vinegar that sounded interesting. The vinegar needs to steep for 4 weeks, though, so I'll have to report back then. My basil is growing like mad, so I'm interested in trying some new recipes with it - if anyone has any suggestions, I'm all ears.
1 comment:
Pesto is always a good use of basil and you can freeze it. It's basil, pine nuts and parmesan cheese (I think you can omit the cheese) all mashed up with some olive oil.
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