Savvy Preserving: Future Canning Plans

FutureCanning jpg

I have a backlog of vegetables in my refrigerator to process, can and freeze.  There is a container of pureed sungold tomatoes, lemon juice, brown sugar and spices on the top shelf of the refrigerator, waiting to be simmered down into preserves. A bag full of cucumbers and a bunch of dill are tucked into the second shelf, destined for dill pickles.  On the bottom shelf, I have a container of peach pit juice to be jellied. And the drawers hold multiple mesh bags of zucchini to be sauteed and frozen. 

All this to say, I don’t have a new canning recipe for you today. I’ve been sick this week, and yesterday was the first day since Sunday evening that I’ve been able to get up from the couch without feeling like I might pass out.  It didn’t seem like a good state in which to try to preserve food.  What I did do this week was flip through my canning books and my favorite preserving sites, bookmarking recipes to make when I was well again.  

So to that end, here’s what everyone else is making that I am inspired by, and my future canning plans:

… 

Read More »

A Savvy Week: Canning Week!

I’ve been all wrapped up in canning projects.  Many nights, I can’t fit more than a single pot on my stovetop, nor can I abandon the bubbling canning pot to go grill outside.  So I’ve been on a mission to find simple, quick meals that I can make in between filling jars and simmering salsa.  Here’s the plan:

CanningWeek jpg

A Savvy Week: Canning Week!

Monday: Quinoa salad with Tibetan herb dressing (from Healthy Delicious) with sausage. Side of sliced cucumber.
Tuesday: Pesto pizza quesadillas with a side salad
Wednesday: Raw pad Thai (from What’s Cooking Good Looking)
Thursday:
The best grilled cheese sandwich with massaged kale salad (Eating Well)

On Sunday:

Grill the sausages.  You can do this on the grill outside, while you’re having a family cookout.  Or, throw the sausages on an electric grill, such as a Foreman grill, or cook them on a grill pan.  Set the cooked sausages aside, and when they are cool enough to handle, slice them into bite-sized pieces.  Cover and refrigerate until tomorrow.

On Monday:

Make the quinoa salad.  To save on stovetop space, boil the beans first, then set them aside and use the same pot to cook the quinoa. When you toss the quinoa with the beans, tomatoes and half the dressing, add the sliced sausage as well.

While the quinoa cooks, slice 2 cucumbers. Serve the cucumbers, dressed simply with a little oil and vinegar, hummus or the quinoa salad dressing, on the side.

Total prep and cooking time: 20 minutes

On Tuesday:

Set aside a bit of the basil for tomorrow’s raw pad Thai. Use the rest to make your favorite pesto recipe (such as this one from Simply Recipes) and make the pesto pizza quesadillas. Serve with a side salad.

Total prep and cooking time: 20 minutes

… 

Read More »