Preservation

The summer time in our home is our busiest time of year. We are usually found out in the garden or in a u-pick field somewhere. Then its home and into the kitchen to preserve or bake with all the goodness we've harvested. Peaches, pears, cherries, apples, tomatoes....the list can go on and on. What are some of your favorite things you preserve? Do you have any family recipes or tried and true tips you'd like to share?

Here are a few family recipes and tip we have in our family...

First, when canning things to be picked. We use 2-4 freshly picked grape leaves at the bottom of the jar in the place of alum. It helps keep the pickled crunchier.

Second, our favorite salsa recipe that has been handed down over the years:

5lbs tomatoes
3 cups chopped onion
1 cup chopped hot peppers (use whichever variety for the level hot heat you like)
1 cup cider vinegar
3 1/2 teaspoon salt
1 large bunch of cilantro

Combine all ingredients except the cilantro and boil. Reduce heat and simmer for 30+ minutes. Add cilantro and ladle into hot pint jars leaving 1/2 inch headspace. Put lid and ring on and process in hot water bath for 15 minutes.

We love this recipe so much! Its great on homemade tortilla chips too!!

And another yummy recipe is for any variety of berry buckle:
1/2 cup butter or shortening
3/4 cup sugar or sweetner
1 egg
2 cups flour (both white and ww work great!)
2 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk or alternative

2 cups fresh or frozen berries
1/2 cup sugar
1/2 cup white flour
cinnamon
1/4 cup butter

Thoroughly cream butter/shortening and sugar; add egg and beat until light and fluffy. Sift together 2 cups flour, baking powder and salt. Add to creamed mixture alternating with milk. Spread in greased 11x7x2 pan; top with berries. Mix remaining sugar, flour and cinnamon. Cut in butter until crumblu and sprinkle over berries. Bake at 350* for 45 minutes. Great with freshly whipped cream or vanilla ice cream!

Enjoy!!