Go to the ant, you slacker!
Observe its ways and become wise.
Without leader, administrator, or ruler,
it prepares its provisions in summer;
it gathers its food during harvest.
I once read that for every minute of winter eating, it takes thirty minutes of summer canning. Though that might be a bit of an exaggeration, sometimes it feels that way.
When we got home last week, we had several boxes of red tomatoes waiting for us.
After those were taken care of, on Thursday a neighbor blessed us with two boxes of green tomatoes.
I looked up several recipes for canning green tomatoes and finally settled on trying four different recipes.One reason I like to can is because it gives me the chance to serve my family and spend time with my mom or one of my sisters.
Everyone has heard of fried green tomatoes, but usually you can only have them when they are fresh in the summer. This recipe was very easy to follow and I am looking forward to frying a few slices in the middle of winter. The only ingredients were green tomatoes, salt, and water.
We first tried this recipe last year, my dad really enjoyed it so we made some more this year. The combination of apple cider vinegar and jalapenos does not smell very good when it is cooking so every time someone walked into the kitchen they commented on the smell.
The recipe says it make six pints, but my recipe made around ten pints.
A new recipe for me, and kind of strange, it has apples and jalapenos (oops, I was really tired when I made it and forgot the jalapenos, so we will have to add them when we open the jar)
I am looking forward to trying this with tacos, on some chicken, or in a bean soup.
This recipe was also new. If I make it again, I will definitley need more helpers, chopping so many green tomatoes and apples made my hand stiff. Reviews said it is yummy as a pie filling and also good with roasted meat.
I hope this encourages you to try an unusual recipe.