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Matilda L.
September 29, 2014
Canning 6.5 lbs of fruit for plum-raspberry-rosewater jam. Amazing on yogurt.
tupperbear
September 28, 2014
20 lbs of green beans turned into http://www.pepperfool.com/recipes/canned/dilly_beans.html. Been using this recipe for 15 years & receive many thanks.
em-i-lis
September 28, 2014
Right now I'm making spiced rhubarb-apple butter and Amanda's roasted tomato jam. A few days back it was apple chile chutney and brandied peaches. I have been busy!!! Freezing raspberries too.
em-i-lis
September 28, 2014
I would miss it too!!! In DC we get it for a good run but it's time is soon coming! I grew up in Louisiana and had never even had rhubarb until I moved "north." :)
CarlaCooks
September 29, 2014
I would love your recipe for apple chili chutney! I'm about to get 5 lb of apples from my CSA box this week, and I still haven't gone through all the apple butter I made last year!!
em-i-lis
September 29, 2014
You got it! Ginger Golds work best but most any apple will be great!!! http://em-i-lis.com/wordpress/recipes-new-format/jams-chutneys-and-other-canned-treats/apple-chile-chutney/
Jan W.
September 28, 2014
I've been pickling the Bordeaux/Korean radishes I've been getting at the Union Sq Greenmarket here in NYC. One I did in a quick-pickle/refrigerator style with some kombu and dried chilies for flavor, and now I'm doing another batch that will be fermented in brine.
Also would like to pickle some cherry peppers so I can stuff them later.
Also would like to pickle some cherry peppers so I can stuff them later.
Susan
September 28, 2014
Jan, if you have freezer space, you should consider freezing the whole peppers (no need to blanch) or (depending on your choice of stuffing) stuffing then freezing.
Susan
September 28, 2014
Early fall is the time for me to wrap up the remains of the gardens. In the past week I've put up salsa verde made with green tomatoes, sent several pounds of okra and eggplant to the freezer, picked a bowl of cayennes that are destined for the dehydrator, turned part of a big bag of fall pears into pear-chocolate jam (which is as sublime as it sounds), and as soon as the rest of the pears ripen, I have plans for more cinnamon-pear jam. In the meantime, there are sweet potatoes to dig and field peas to pull and thrash. I feel like a squirrel. :)
Susan
September 28, 2014
Oh yeah: a great big batch if pesto went into the freezer too. I freeze it with the cheese and have never had a problem. Maybe it's the amount or kind I use?
Susan W.
September 28, 2014
Susan, I always freeze pesto with the cheese. I don't even know what the problem would be.
I froze eggplant this year. I chunked and baked it first. Sort of a par-bake really. They thaw just the way they went in. Do you freeze yours raw or cooked?
I froze eggplant this year. I chunked and baked it first. Sort of a par-bake really. They thaw just the way they went in. Do you freeze yours raw or cooked?
Susan
September 28, 2014
I freeze mine raw, just chunking up in using sizes. I only grow Japanese style eggplant and try to pick the young. They're neither bitter, tough, nor seedy and as a consequence don't need to be blanched. I do like the idea of roasting them first. What a time-saver that must be! I think I'll give that a whirl with the next picking.
Susan
September 28, 2014
I'm glad that I'm not the only who freezes 'complete' pesto! I love having it on hand. The one thing I did start doing this year is to package small amounts of the frozen pesto (I freeze it in blobs or in ice cube trays) in vacuum bags. Previously I dumped them all into a large ziplock and had a problem with frost.
Susan W.
September 28, 2014
I did my mom's version of vacuum bags..stick a straw at the end of the ziplock and inhale. I used qt size ziplocks and just flattened the pesto so I can just break it off. So far, it's working well and takes up very little space in my tiny apt freezer. Hopefully the frost won't be a problem, but if it is, I'll invest in a vacuum sealer for next year. First..I need a separate freezer. I no longer have room for good deals on meat.
Susan
September 29, 2014
Hahaha! I've been thinking about a bigger freezer too, and I'm a vegetarian! Mine is stuffed to the gills with this season's produce, ditto the pantry with the canned goods. So what do I do this morning? I order four more fruit trees: two apples, a plum, and another fig.
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