Our garden seems to be coming to a close for the season. We are processing the last of the tomatoes, peppers and watermelon. Although we did not grow any hot peppers, I still wanted to make pepper jelly, so I used a variety of sweet peppers. It took all summer to find a pectin I actually liked the taste of an was easy to work with. I use Pomona’s Universal Pectin. It is great because it is activated by calcium, not sugar, so you are free to add as a little or as much sweetener as you would like. Also, you do not have to cook it for hours ont he stove, just a few minutes and its done.
I just followed the directions ont he box to make this sweet pepper jelly.
Tomato sauce was my next adventure. I felt uneasy about water bath canning my fresh tomato sauce, so I decided to freeze the jars instead. I made a basic recipe of olive oil, garlic, red pepper flake, peeled and seeded tomatos, basil and seasoning. It should last 4 months in the f freezer
Lil man has caught a cold and is all congested. I went ahead and made him a homemade Vicks rub so help loosen some of that junk. Simply melt a big scoop of coconut oil and add essential oil. I used peppermint and rosemary essential oils and stored it in a small ball jar in the fridge.
What are you putting up?
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