Well, here in the U.S., we are at the end of our gardening season. It seems many gardens are still giving us produce, but it can't happen for too much longer.
Eventually cold and frost will hit our areas, one by one.
We get to the end of gardening, and we wonder what the heck else can we put up for the winter season.
Once threat of freeze is here, the green tomatoes have to come off the vines. Many people wrap them and put them in a dark, cool spot to ripen.
There are a couple other options too.
We absolutely love green tomato relish. Our family likes it as well, and most of us are totally happy with a spoon and a jar!!!!
Here are a couple other options:
GREEN TOMATO JAM
5 C green tomato (chopped fine)
5 C sugar
1/4 C lemon juice
1 - 6 oz. packet of Jello (what ever flavor you want)
Mix tomatoes, sugar, and lemon juice and boil for 5 minutes. remove from heat and stir in Jello.
Pour into jelly jars (leave 1/2" headroom) and process in water bath for 5 minutes.
SLICED GREEN TOMATOES
Slice your tomatoes a bit thicker than you would for frying fresh. Stack/pack in a wide mouth jar (get as many in as possible). Add 1/2 tsp. salt per quart and 1/2 tsp. citric acid OR 1 Tbsp. lemon juice per jar.
Cover with boiling water and leave 1/2" headroom. Water bath for 40 minutes.
When ready to fry, drain all liquid. I also lay tomatoes on paper or towels to absorb as much liquid as possible.
Coat as you would fresh and FRY away!
Such a wonderful treat in the dead of winter!!!!!!!
Extra ripe tomatoes and peppers? Have you made all the sauce and salsa and stewed tomatoes that you can stand? Remember you can also freeze whole tomatoes in skins to use in canning at a later date. The peels will fall right off when thawed.
OR try making a batch of Rotel.
5 lbs. cabbage shredded
3 1/2 Tbsp. salt
Mix and let mixture set for 30-60 minutes
Pack into jars - leaving 2" head space. Fill up to 1/2" with cold water. Place lids and seals on tightly.
Set someplace in a cool, dark place. Place on paper or in a place that it can drain when fermenting.
Leave it for 6 - 8 weeks. Check WEEKLY, and top off with COLD SALT BRINE (1 1/2 Tbsp. salt per quart of water). I keep extra salt brine in frig for future uses.
Replace flat lids with new, and water bath (start with cold water in WB). Process 30 minutes after boil is reached.
Make pickles or relish, just substitute zucchini instead of cucumbers.
Shred and freeze in appropriate measured baggies for sweet bread.
Thinly slice and dehydrate - great for soups. Add salt or garlic/onion powder and dehydrate slices for munching. These make great tasty chip treats.
Cut up in chunks for using in stir fry and freeze.
Too many peppers?
Here you go:
JALAPENO PEPPER JELLY
3 green (or red) bell peppers - minced Red pepper looks pretty in gifts for holidays!
2 (4 oz.) cans of diced jalapenos drained (or equivalent of finely chopped fresh)
1 1/2 C distilled white vinegar
6 1/2 C white sugar
1/2 tsp. cayenne pepper
1 (6 oz.) liquid pectin
5 drops green food color
In a large stainless steel pot combine peppers, vinegar, sugar and cayenne. Cook over medium heat. Stir frequently until mixture begins to boil.
Stir in pectin; boil for 5 minutes longer, stir constantly, then add food color. Skim foam.
Ladle into hot sterilized jars and process in water bath for 5 minutes.
Look for ways to save (in a cool dark spot) all those winter squash and pumpkins as well. They will keep for many months when kept cool and dry. Same with potatoes and sweet potatoes.
There are so many ways to use up the last bounty of fall. No need to let things go to waste - make it all into something that will be yummy and much appreciated this winter.
Do you have ANY END OF SEASON RECIPES to share?