How to pack okra for pickles

Sat, Jul 14 • 0

After you’ve trimmed off a bit of the stem end, and a bit of the pointy end, pack your one pint sterilized jars with okra, first filling the bottom with the enough okra to fill the bottom of the jar, thick end pointing down. Then cram as many more as you can in between then, thick end pointing up. Then tuck in as many tiny okra as you can in and around the top area. 2 pounds of okra should fill about 5 pint jars.


Roasted Summer Bounty Sauce

Sat, Jul 14 • 0

When the production of your garden really starts to kick in during the summer, it’s hard not to get overwhelmed with the bounty. This recipe helps, because by roasting down all of the vegetables, you intensify their flavor. And you’ll love the aroma of the roasting vegetables.

Aside from the tomatoes and the garlic, you can add or subtract any vegetable, depending on what you have too much of. Swap eggplant and/or zucchini in place of the carrots. Add some bell peppers if you have them.

Preheat your oven to 400 degrees. In a large roasting pan, combine:

6 pounds tomatoes (plums are best, but some additional cherry tomatos will sweeten the sauce), cored and quartered
1½ c. coarsely chopped carrots (optional)
1½ c. coarsely chopped celery (optional)
1½ c. coarsely chopped onions
9 cloves of garlic, coarsely chopped
6 T. balsamic vinegar
1 bay leaf
1½ t. each fresh thyme, oregano, basil, and parsley
1½ t. salt
1 T. freshly ground pepper

Roast all of these for 45 minutes or until everything is soft (I’ve left it going for almost 2 hours with no ill-effects). Remove the bay leaf and whatever herb stems you can find, and pulse in a food processor or blender or even a hand whizzer, but leave it slightly chunky. Freeze in 2 cup portions. Makes 2 quarts.


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