Following in an age old tradition here at the urban homestead we’ve been busy in our preservation efforts – canning, drying and brewing.
Made a batch of jalapeno jelly (first time trying this recipe and was quite pleased with the results)
After straining the liquid for the jelly, saved up the leftover chopped peppers and added it to a bit of homegrown/made salsa. But what to put the salsa on? So we splurged and bought a bag of organic blue corn chips to compliment the homemade salsa.
With all the herbs and fall soon approaching will be making a few batches of herbal syrups and brewing some herbal wine. I will post all about our herbal brewing efforts here at LHITC
Next up was green beans!
Then elderberry syrup
With back to normal summer time temps it’s perfect for solar drying tomatoes in the solar food pantries. With the extreme heat, I expect these tomatoes to be dry in just a few days and will pack ’em in olive to preserve them for fall and winter use.
This is some of what’s left (below)….
We’ve also got to “put up” more squash pickles and pickled dilly beans before summer is out – they are two of the favorites here!
Not to mention, more tomato sauce needs to be “put up” and with the guavas ripening soon they’ll have to be dealt with too.
Now if you’ll excuse me I have a lunch date with Mr Peppers- going to stuff him and his buddies.