Tuesday, August 24, 2010

Preserve the Bounty

While summer may be busy, there is nothing that beats watching the shelves fill with food preserved for winter.

This week's Preserve the Bounty Challenge was preserving in vinegar. I wanted to try making some herbal vinegar this summer so this was the perfect chance. My herbs though, look a little wilted and tired from the hot summer. I should have done this project at the beginning of June when my herbs were lush.

I did have some dried tomatoes. Combining a few herbs with some dried tomatoes in a jar, I poured in some hot vinegar. How simple. Now they just need a chance to marinade and I'll use the vinegar to make some dressing for our salads this fall.

Another project last week was chicken corn soup.

This week I'm canning pears. Unlike peaches which all ripen at once, pears tend to ripen slowly so the job drags out for a week. But then it isn't an overwhelming task.

8 comments :

  1. Thank you so much for sharing the chicken corn soup recipe! I'm always looking for more recipes for soups to can up. Our favorite is ham and bean soup. :)

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  2. I'm still working on my canning skills. Right now I stick to tomatoes, peaches and apples ~ that is all I'm comfortable with at this point. Maybe one day I will be as diligent as you. You are very inspiring! :o) I do have a question ~ where do you store all of your empty jars?

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  3. Wow! Looks like a great job you have done.

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  4. I would love to know what herbs you use with the vinegar and how to make your own salad dressings from it. I am growing basil, cilantro, mint, lemon basil, and oregano this year. Would any of those be good for making a dressing? I already have some dried tomatoes. Any more help would be appreciated. I have never made anything like that before.

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  5. Julie -
    I used a mixture of sage, parsley and thyme. I was really just making it up! I'm sure you could find much more info on line about herbal vinegars. For dressing, I was just going to make a vinegar/olive oil dressing using my flavored vinegar. I don't know why it wouldn't work!

    Gina

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  6. Anonymous -
    I am blessed to have two narrow closets in the basement that were already outfitted with sturdy shelves when we moved here. I took them over for my jar storage. I store the empty jars upside down to keep them clean and when I fill them up, I place them right back on the shelves. At our house there is a constant cycle of jars flowing from the basement. Empty jars coming to the kitchen to get filled and returned to the basement - only to return to the kitchen to get eaten!
    Gina

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  7. Everything looks very good. I plan on trying your chicken corn soup, my goal is to put up more soup this for this winter. Also going to try your tomato soup.

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  8. We are down to the bottom of the pile of canning jars. When we start digging out the old ones that were wrapped in newspaper for our move to Iowa and haven't been used, I say we have enough food on hand!!!

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I'm still learning how to be a joyful homemaker and I'd love to hear from you!

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