Photo Credit: Florida Gardening
I love summer time. The bounty of fresh from the garden (or farmer’s market) produce is such a blessing!
Yellow squash and zucchini are usually found in abundance. Even if you don’t have a garden of your own, you probably have friends who do – and you will end up with some of their overflowing blessings!
I just recently put up six quart bags of squash into the freezer and I hope to be able to put up more before the summer is over. It’s easy!
How to Freeze Summer Squash
- Wash your squash and cut it into 1/4 inch to 1/2 inch slices.
- Blanch sliced squash by dropping small batches into boiling water for 3 minutes.
- Cool squash by placing into icy water to stop the cooking process.
- Fill quart size freezer bags with the blanched squash.
- Be sure to label the bags with the contents and date!
I’ll be posting more ways to use up your summer squash as the week progresses!
You can find the rest of the posts in this series here.
I have shared this post with Homestead Revival’s Barn Hop. Be sure to stop by for a visit!
I am still canning all those apples we bought back a few months ago. Who knew life would be so crazy the last few months? I’ve hardly had more than one day a week (if that, some weeks) to work on the canning. Thankfully I only have about 5 bushels of apples left and seven pumpkins left that need preserving.
So, since we have enough apple sauce and apple butter to last us a few years, I was racking my brain trying to come up with a new recipe for the apples. I get bored easily.
This original recipe is what I came up with:
Apple BBQ Sauce
8 cups applesauce
6 cups brown sugar
32 oz. tomato sauce (or two 15 oz. cans)
1 1/2 cups vinegar
4 tsp. salt
4 tsp. garlic powder
3 tsp. cinnamon
2 tsp. liquid smoke
2 tsp. chili powder
2 tsp. paprika
1 tsp. black pepper (optional)
1/2 tsp. cayenne pepper
1/4 tsp. ground cloves
Mix all ingredients together in a large stock pot. Bring to a boil, simmer for 1 1/2 – 2 hours or until thickened. It smells wonderful!
Fill sterilized pint jars with the hot BBQ sauce, leaving 1/2 inch head space. Process 20 minutes in a hot water bath. Be sure to add five minutes for each 1000 feet elevation. I have to process mine for 25 minutes because we live at about 1600 feet.
Yield: 6 – 7 pints
Okay, so I started getting all the produce put up. We bought 6 more bushels of tomatoes. That’s a lot of tomatoes! Plus the bushel of Pablano Peppers!
All in all our trip to the Farmer’s Market in Asheville, NC gave me…
7 bushels of tomatoes
14 bushels of apples
1 bushel sweet potatoes
1 peck squash
1 peck eggplant
2 bushels red and green bell peppers
1 bushel pablano peppers
2 bushels cucumbers
That should keep me BUSY for quite a while!
Enchilada Sauce. So far I have made 23 quarts and 12 pints of this incredible Enchilada Sauce. (Plus what we used to make a small pan of enchiladas – probably another quart.) To make that much sauce I have used up about half of the Pablanos (maybe a little more than half) and about 3 bushels of tomatoes. We love enchiladas! They are so easy to make, so many options for fillings and just taste so good. I thought about dishing some up into a mug and sipping it like tomato soup!
Enchilada Sauce for Canning
12 lbs. quartered tomatoes
10 pablano peppers
3 tbsp. cumin
1 tbsp. chili powder
2 tbsp. salt
6 cloves minced garlic
Preheat oven to 450 degrees. Quarter tomatoes and place on three baking sheets, lined with foil if preferred, salt and pepper to taste and drizzle with a little olive oil. Place pablano peppers on top. Roast for about an hour, turning peppers as they blacken and blister. Remove peppers when all sides are blistered. This may happen before the hour is up. I had to take peppers out one at a time as they were ready. Allow peppers to cool and then peel.
Add roasted tomatoes and peeled peppers to large stock pot. Add remaining ingredients and use an emulsion blender to puree (or use a regular blender in batches).
Bring to a boil, then simmer for 10 minutes. Then fill sterilized jars leaving a 1 inch headspace.
Pressure can at 10 lbs. for 50 minutes for pints and 60 minutes for quarts. This recipe is not for the boiling water bath method. I have to can at 15 lbs. pressure because of our altitude.
Note: You could add more peppers for a spicier flavor. Also, I suggest always boiling pressure canned vegetables/ sauces for at least 15 minutes, stirring frequently before feeding them to your family – just to be on the safe side.
Another Note: You could use this “method” for making smaller batches of the sauce for one time use and not can it. Easy and definitely worth it! I’ve been getting about 8 – 9 quarts from each batch of this recipe.