1 lb. small beets (about 7)
1/2 c. white vinegar
1/4 c. sugar
1/4 tsp. salt
1/2 tsp. black peppercorns
2 bay leaves
Leave tap root and 1 inch off stems on beets. Scrub well.
Place beets in a medium saucepan; cover with water. Bring to a boil and simmer for 45 minutes, or until...
Wondering what to do with all of your green beans? Here we have a few options, from using them fresh to pickling and freezing. Enjoy summer’s abundance all year long!
Freezing Green Beans
Wash the green beans well in cold water and drain them. Snap or cut off the stem ends. If the beans are at...
When tomatoes are in full force, the value of capturing the taste of summer through canning cannot be denied. Canning tomatoes is a great way to preserve the harvest for year-round use. But canning is also time consuming and requires some investment in the tools of the craft....
Canned Whole Tomatoes
(Using a Pressure Canner or Boiling-Water Bath)
The key to safely canning tomatoes is to ensure, first, that they’re at a safe acidity level, and then to process them at the right temperature for the right amount of time. This recipe is designed to work with either a...
Zucchini is very abundant this time of year. It can be used in many different many ways: salad, main dish, snacks and desserts. Zoodles (zucchini noodles) have become very popular. One large zucchini serves 1-2 people; one small-medium zucchini serves one.
You also may freeze it for future use....
It’s that time of year, when gardens are producing. Here are a few recipes to make good use of all those tasty vegetables.
Cucumbers in a Jar
9 c. Sliced Cucumbers, do not peel (approx. 4-5 med. cucumbers)
2 T. Salt
1 tsp. Celery Seed
Work the salt and celery seed into the cucumbers in a large...
Grill-Side Garden Salad
2 med. tomatoes, seeded & chopped (about 2 c.)
1 med. zucchini, diced (about 1 c.)
1 c. frozen whole kernel corn, thawed*
1/3 c. thinly sliced green onions with tops
1 sm. ripe avocado, peeled, seeded & coarsely chopped
1/3 c. PACE® picante sauce
2 T. vegetable oil...