As July draws to a close, my garden is bursting with the vibrant flavors of summer. This year, the tomatoes are particularly abundant, and the zucchini seems to be multiplying by the hour! It’s a wonderful problem to have, but it also means it’s time to think about preserving this bounty before it goes to waste.
This week, I’m focusing on a couple of my favorite ways to capture the taste of summer: making simple tomato sauce and practicing quick pickling for cucumbers and other vegetables.
Quick Tomato Sauce: Capturing Sunshine in a Jar
Making your own tomato sauce is surprisingly straightforward and infinitely rewarding. The key is to use ripe, flavorful tomatoes. I’m growing a mix of Romas and some of my favorite heirlooms, which are perfect for this.
Here’s a simple method:
- Prep the Tomatoes: Start by blanching your tomatoes to easily remove their skins. Score an ‘X’ on the bottom of each tomato, drop them into boiling water for about 30 seconds, then immediately plunge them into ice water. The skins should slip right off.
- Simmer Down: Roughly chop the peeled tomatoes, discarding the cores. You can add a little chopped onion, garlic, and perhaps a fresh basil leaf or two if you have them. Place everything in a pot and bring to a simmer. Let it cook down until it reaches your desired sauce consistency. I usually simmer mine for about 45 minutes to an hour, stirring occasionally.
- Season and Jar: Season with salt and pepper to taste. For a smoother sauce, you can blend it with an immersion blender. Once ready, ladle the hot sauce into sterilized jars, leaving about a half-inch of headspace. Seal them tightly.
These jars of sauce are fantastic to have on hand for pasta dishes, pizzas, or as a base for other recipes throughout the year. It’s like bottling a little bit of sunshine.
Quick Pickles: Tangy Treats from the Garden
Pickling is another fantastic way to preserve vegetables and add a delightful crunch and tang to meals. Quick pickles, or refrigerator pickles, are especially easy and don’t require complicated canning methods.
For cucumbers:
- Slice Your Cucumbers: Wash and slice your cucumbers. Thinner slices pickle faster.
- Make a Brine: In a saucepan, combine equal parts white vinegar and water (e.g., 1 cup each). Add salt (about 1 tablespoon per cup of liquid) and sugar (about 1-2 tablespoons per cup of liquid). You can also add peppercorns, mustard seeds, dill, or garlic cloves for extra flavor.
- Heat and Pour: Heat the brine until the salt and sugar dissolve. Pour the hot brine over the cucumber slices in a clean jar.
- Chill and Enjoy: Let the jar cool to room temperature, then refrigerate. They’ll be ready to eat in about 24-48 hours, and they’ll keep in the fridge for a few weeks.
You can use this same method for carrots, onions, bell peppers, or even green beans. It’s a versatile technique that breathes new life into your garden’s harvest.
There’s a special satisfaction in opening a jar of homemade sauce or pulling out some crunchy pickles knowing they came directly from your own garden. It’s a simple way to enjoy the peak flavors of the season long after the garden beds have gone quiet. What are your favorite ways to preserve your harvest?