So guys....it is September. I have been a hermit, working away at my research, trying to not pull my hair out. You know how big of a pain humidity makes cooking caramel to specific moisture contents? Well, let us all hope that you never have to go down that road. Caramel should be fun, not painful...I rest my case. Have I mentioned how eager I am to graduate in December? I have imporant things on my mind...like my graduation party! Should I make my own cake? What sort of snacks should I provide? Hot chocolate bar?? Veggie chili with lots of toppings?? But for right now, I am trying to focus on having a relaxing holiday weekend, involving spinach artichoke dip, bean dip with lots of fresh summer produce, and sitting in the sun. Not gonna lie, I think I have earned a few days off before the next round of my data collection begins next week!
For the preserving: I canned tomatoes with my mom a few weekends back, and then made pickled beets...this Wisconsin girl *cannot* fathom that she has never made them (spoiler: super easy, super tasty). I also hit the jackpot with some super easy, super-duper tasty refrigerator pickles (spiked with garlic, of course). And this past weekend, after picking ~30 pounds of tomatoes at our CSA farm, I froze a few pounds of them beautiful red 'maters.
I assure you, the goods below are not a ton of work, even though preserving/canning is usually assumed to be very time consuming-just be organized, keep your work space clean and remain calm. There is not a moment to waste! We have the last few weeks of summer to enjoy, and the harvest to preserve to help us get through the wicked cold season that is too fast approaching.
First, please start with clean jars for the pickled beets and pickles: thoroughly wash in soapy, hot water (or in a dishwasher with a high-heat setting somewhere during the cycle), and sanitize with a dilute bleach solution. Air dry. This can be done up to 2 days ahead.
The Pickled Beets recipe hailed from an issue of The Isthmus, Madison's weekly newspaper full of fun shit...and now, evidently pickled beet recipes...what more could a WI girl ask for? The original called for 3 1/2 pounds of beets, but I only had about 2 on hand (about 2 regular bunches). I did not cut the other ingredients in half, so if you wish, just up the beets to the full 3 1/2 pounds for 4 full pints (not 2). If you are a strict vegan, than I suspect agave OR maple syrup would both be suitable subs for the honey. I use locally sourced, raw honey, cause that is the right thing to do. These are great in salads, on sandwiches, or by themselves.
The Refrigerator Pickle recipe comes from none other than Deb. Need I say more?? Feel free to throw in a few slices of peppers, more garlic, some red chili flakes, and anything else you think would improve with a spa-like bath in vinegar (carrots, radishes, etc). Eat these as you would any pickle...um...however you do that.
And lastly, the frozen tomato method is from my grandma/everyone's grandmother. It is just the way you do it! You can halve, quarter or slice the peeled tomatoes, squeeze out the juice/pulp and use for another purpose (or strain and freeze separately!). Really, this method is super flexible. You could even freeze the tomatoes whole after peeling, juices/seeds and all! Some people freeze tomatoes whole and raw, but I prefer to blanch and peel my 'maters before freezing, because 1) who likes tough tomato skins? No straining, blending or pureeing required once you use the tomatoes, and 2) the blanching step stop enzymes, and this is important especially in home freezers; we like to think that freezing "stops" or makes every biological/metabolic process dormant, but this is not always true. Frozen tomatoes are best used in cooked recipes, since they will be mushy from freezing. Sauces, soups, stocks, purees...you get the idea!
Easy Pickled Beets - Naturally Sweetened // plant-based; vegan option; nut-free; oil-free; soy-free; refined sugar-free option; gluten-free // makes 2 pints (double only the amount of beets for 4 pints) //
- 2 bunches beets, any colors or variety (about 2 lbs; original called for 3 ½ lbs, which would make 4 pints)
- 1 cup water and/or liquid from cooking beets
- ½ large onion, sliced thin (original called for ½ lb)
- 2 cups white vinegar (I used 50:50 white:white white vinegar)
- 1/3 cup honey + 1/6 cup (original called for 1 ¼ cups sugar)
- 2 TB salt (I used regular-grain sea salt)
- *spices: original called for 6 whole cloves an a 13-inch cinnamon stick, in a spice bag, but I left this out.
1. Bring a large pot of water to the boil. Fill clean jars with the hot, boiling water and allow them to sit. Place clean canning lids in the remaining hot water, off to the side on your counter.
2. Trim the root ends and tops off beets. Place into a large pot, fill with water, and boil until tender. This will depend on the size of your beets. Don't sweat it too much if you have some large and small beets. Once cooked, carefully drain the cooking water off, reserving 1 cup if it isn't too funky looking (I juse used water, since my cooking water wasn't the most appealing). Run hot beets under cold water, peeling skin away as you do this. Cut peeled beets into 1/3"-1/2" slices.
3. In a large pot, combine the water, onion, vinegar, sweetener of choice, salt, and spices of your choosing. Bring to a boil. Add the beets, and return to a boil for 4-5 minutes.
4. Pour the hot water out of the jars, and immediately pack the beets in, topping off with liquid. Clean the rims of the jars off with a damp clean towel, then place jar lids on right away, and tightly close with jar rings. Allow to sit for 24 ours, undisturbed. Store in the fridge for 4-5 months.
Did you know that pickled beets need that punch from onion? I had no idea. I sacrificed a super pretty purple onion from our CSA. Also, note the burn marks on my cutting board. At first I was horified when that did that, then grew to like it. Weird, Ok, now those beets...
The sunlight + The Beets = Summer Jewels!Crazy to think that those roots below can be so beautiful (and so good for you!)Everything in the pot, ready to place into jars:And the finished pickled beets! I'll be thanking myself in November...you will too!
Easy Refrigerator Pickles // plant-based; vegan; nut-free; oil-free; soy-free; sugar-free; gluten-free // makes ~2 pints //
Ok, so here is the scoop: I followed Deb's recipe to the T. The only thing I adjusted was adding more garlic, a very heavy pinch of red pepper flakes, and probably double the amount of dill. This recipe, beyond the vinegar/salt/water ratio, is very flexible. See the notes above for more ideas! These lasted only about 2 weeks for us, at which time they were still crunchy.
Pickles...in the making (aka: cucumbers). A homegrown pepper was tossed in too...seriously, this is the first year my pepper plants have actually produced. Maybe the neglec to water consistently was a good thing then??
Fresh Garlic. Pretty purple!The pickles cut up. Cut them thin if you like them thinner...and thicker if you want them crunchier...whatever your texture preference.Stuff it all into a jar, and let the osmosis take place! Taste along the way...you made pickles!!
After about 1 hour:
The next day! These were so great to munch on.
Still crunchy a few days later, and the flavors had really come together!
Frozen Tomatoes // plant-based; vegan; nut-free; soy-free; sugar-free; oil-free; gluten-free // makes however many bags of tomatoes you wish //
- however many pounds fresh, fully ripe summer tomatoes you'd like to stash away for the winter
- sharp paring knife slotted spoon or other tool to transfer tomatoes
- heavy-duty freezer bags (you can re-use them when you're done!)
- Sharpie marker for labeling bags (prevents the "WTF is this?" moment 3 months later when you forgot that you took the time to freeze summer-fresh tomatoes)
- baking or cookie sheet
1. Bring a large pot of water to a good simmer. Meanwhile, get a large bowl full of cold water and ice ready.
2. Cut an "X" in the non-stem end of each tomato. Remove any stems or leaves from tomatoes.
3. Working in batches (if needed), use a slotted spoon to carefully slide tomatoes into the simmering water. Allow them to blanch for 30 seconds-2 minutes, or until you can see the "X" you cut start to widen and/or skin around the "X" loosen/peel away. Transfer with the slotted spoon to the ice bath. Allow to sit until the tomatoes are cool enough to touch.
4. Using you fingers and a paring knife to help, peel the skins away. Remove the stem end and tough core. Cut the tomatoes into halves or quarters, reserving any juice that comes out in the process-I do this entirely over a baking sheet to catch the mess. Alternatively, you can also leave the tomatoes whole.
5. Place tomatoes into freezer bags, along with the juices (if desired, or you can simply strain and freeze the juice separately, or use it fresh). Try to not cram in a ton in each bag, as this hinders a quick freezing process. I use a kitchen scale to measure out approximately the same quantity in each bag. Squeeze out as much air as possible, or use a straw to suck out extra air. Label, lay flat in freezer or place onto cookie sheets, and freeze. Once frozen, you can move them around as you see fit in your freezer.
6. Tomatoes will last about 7-8 months in a standard home freezer.
So many tomatoes...so little time....
Such a crazy pretty red color...ketchup has nothing on these guys.The X's cut into the bottom of the tomatoes:After a few minutes in a good simmering bath, plunge into ice or very cold water, and watch as the skins start to peel off themselves:Finish the peeling...naked tomatoes!Core the tough stem end out, and then slice into halves, quarters, or simple leave whole. Place in bags, get all the air out you can, freeze flat, then you are done! Oh, and label if you want...I labeled my bags.I put about 20 oz. in each bag, and had 6 bags at the end. Hooray!