Canning
Roasted Tomatillo Salsa
This is a great salsa and one of our staples. It tastes super fresh, even after being canned for a year. We serve with tortilla chips as an appetizer or as a condiment with tacos or fajitas.
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Candied Jalapeño Peppers
Basic Pizza Sauce
Pickled Asparagus
When asparagus is in season, I take a drive over to the Yakima Fruit Market in Bothell for farm fresh asparagus at a great price. Pickled asparagus is a favorite of our family and friends, so I process a large batch or two every year. This recipe makes about six pint jars. The shelf-life is…
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Small Batch Pesto Sauce
Since I have a fresh basil plant that only yields about a cup of basil at a time, this recipe works great. Most recipes call for two to three cups of basil. This makes enough for two small pasta dishes or for using as a rub over chicken. If you want more, you can either…
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Granny’s Pickles
This recipe has been developed over the years by trying different recipe variations and this one was Granny’s favorite (aka, my mom). It’s a good balance of spices and a little less vinegar than most recipes. I personally am still on the search for the perfect spicy pickle but these are super yummy and we…
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Apricot Habanero Jam
Serve with cheese and crackers similar to jalapeno jelly or jam, beware it’s a little spicier. My favorite use for this jelly is to use as a glaze for grilled pork or chicken. It’s spicier than jalapeno jelly, so if you like spicy, this is the condiment for you!
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Peach Jalapeño Jam
This is a low-sugar version of peach-jalapeño jam, and we don’t miss the extra sugar. I use frozen peaches from Remlinger Farms in Carnation, Washington, which are also sold in our local grocery stores. It’s hard to find flavorful fresh peaches around Seattle, but if you happen to have an abundance in your area, you…
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