Crab apples are often overlooked when it comes to preserving and cooking. Who could blame you? They are both sour and bitter at the same time. They often look funky. It takes some real creative genius for making them taste just right, but fear not… I’ve done the work for you.
Preserving Your Harvest
From garden to table, I will show you preservation techniques. Enjoy a jar of spring berry jam in the fall or corn on the cob in the dead of winter.
I love dill pickle spears. I prefer spears over coins because they stay crisper. Yes, late at night I sneak to the kitchen to eat them right out of the jar. Shhh, don’t tell my children. There are a lot of dill pickle recipe ideas online, but there is something they all lack. The secret to a crispy pickle. Leaves. Plant leaves.
Specifically, I am referring to grape leaves. Grape leaves contain tannins that inhibit a naturally occurring enzyme in cucumbers that cause them to soften. Other types of leaves (such as oak and cherry) work, but may cause a bitter taste in your pickles.
Canning tomatoes can be very rewarding, but it can also be very tedious and time consuming. The hardest part, in my opinion, is peeling all those tomatoes. Do you have any idea how many tomatoes are in fifteen pounds of tomatoes? It’s a lot. Enough to make your fingers wizzled.
I’ve got a way to get through the peeling phase so much faster. This method is great for those of us in colder climates who only get a few tomatoes at a time.
Do you have a bunch of squash on hand? Freeze it for later! Freezing spaghetti squash is super easy and takes less than an hour from start to finish. It’s a great way to save your favorite gourd for winter. After you learn how to freeze spaghetti squash, be sure to scroll down to the bottom for some excellent recipe ideas.
Tomato paste is a wonderful thing to have on hand. It’s thick and rich with flavor. We use it for…
Mixed berry jam is perfect for this time of year. The strawberries are just wrapping up for the season, the…