oms on the peppers and tomatoes. I still have swiss chard, which I will keep through November.
The sunflowers still have lots of blooms on them. I picked several stalks and Laurel and I prepared them to dry. But I forgot them outside and we had a storm last night. I hope they will still dry as we hoped. My plan is to feed the seeds to the birds this winter. We'll see.
Since I had so few tomatoes from my garden that we meant for preserving, I purchased the "uglies" from Chad. I spent today making tomato sauce, roasted tomatoes and prepping the remaining for either salsa or more of the same. My family would really like me to make some salsa, but I need to do some research on this subject. When I've canned homemade salsa in the past, I did not care for the taste after it had been canned in the pressure cooker. Perhaps freezing would prevent the change in flavor? More info needed.
Today I made 3 quarts of Tomato Sauce, and 2 quart bags to freeze of roasted tomatoes. And just 1 quart of green beans.
Today I also prepared to freeze 4 bags of carrots. While the carrots did not grow as I expected - these seemed small - the flavor was not too bad. I found no information on the google about freezing carrots. So this too is another experiment. Bryan really likes carrots and roast beef. That will be the test of how we did. Maybe the'll survive the freeze for a carrot cake?
The green beans really looked terrible. Not only were they completely bitten by bugs, they were also very woody and dry. Perhaps if I had watered more during the hot dry days of August, this would have been helpful (oops - we were out of town). I canned this lonely quart anyway. We'll see how appealing this turns out.
Today I crushed some dried basil and oregano and mixed it together in a jar for keeping in the cupboard. I've also harvest some more of each to add to this mix.
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