This weekend, I received a great question from one of my blog readers, Mercy. She asks the following: “I love the pasta seasonings from Mrs. Wages. I would like to add vegetables to my sauce before I can it. This is the only way I can get my husband to eat vegetables. How can I do this? We went to the farmers market this weekend and we bought an abundance of nice tomatoes, zucchini, eggplant and bell peppers.”
The short answer is this: You can add your veggies to your sauce, but you can’t can it.
I am trying to figure out what to do with an abundance of summer squash…suggestions please.
Everyone who plants zucchini squash nearly always has way toooooo much of the stuff. Continue reading
I’ve received quite a few questions about pickles and pickling (more than just cucumbers). Rather than post each one individually, I thought it might be best to list them all in one place.
And, of course, if you have more questions, let me know on my Facebook page or by sending your question to me via my website. I’m always happy to reply back (by email when possible) and post the questions and answers here on my blog.
Now, on to the questions …
Did you know that when you have eaten all of the pickles out of the jar that you can make pickled vegetables from the juice? Cooked cauliflower, carrots, and several other types of vegetables can be marinated in the leftover juice…so you can still have some of the flavor of your labors.
In theory, most tomato varieties will work for making salsa and what it really comes down to is how juicy you like your salsa. For those of you who like a more watery salsa, slicing tomatoes will work just fine. But for those of us who like a drier salsa, plum tomatoes or meatier tomatoes are our choice. Continue reading