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Friday, October 7, 2011

Canning 3 Sister Stew

I slow cooked pinto beans, acorn squash, carrots and celery over night. Then I added some sliced cherry tomatoes and sauted onions and garlic with sage. I let that cook another couple of hours. Then I added just a little frozen corn (it was all I had).
The "Three Sisters" traditionally are squash, corn and beans. They are named that because they grow well together and use each other to florish (ex.the beans grow up the corn stalk).
I canned this in the pressure cooker for 30 minutes.

Sunday, October 2, 2011

Canning Butternut

I was expecting much more butternut than I got out of this plant, but I heard others say it was a bad year for squash. But I am still looking forward to some Butternut Leek Soup this winter! I wanted to make sure the squash would last so I decided to can them. This is a pretty simple process. I cooked the pieces for about 5ish minutes and then canned them in the liquid they cooked in.

Saturday, October 1, 2011

green tomato macintosh apple salsa

I made this at the end of the season last year with tomatillos too. I cut up the green tomatoes left in the garden.

Added about half as many macintosh apples.

Then onion, twice the garlic a normal person would, and some hot pepper.

I cooked this down with cumin and red pepper flakes and a bit of salt, sugar, and cider vinegar.