{"id":6676,"date":"2014-09-02T18:55:05","date_gmt":"2014-09-02T22:55:05","guid":{"rendered":"http:\/\/keepsakecrafts.net\/blog\/?p=6676"},"modified":"2014-09-02T22:20:22","modified_gmt":"2014-09-03T02:20:22","slug":"woyww-preserving-harvest","status":"publish","type":"post","link":"https:\/\/keepsakecrafts.net\/blog\/2014\/09\/02\/woyww-preserving-harvest\/","title":{"rendered":"WOYWW &#8211; Preserving the Harvest (&#038; Recipes)"},"content":{"rendered":"<p>Much to my delight, my husband took over the garden this year. It&#8217;s something I&#8217;ve done for years and taken satisfaction in, but it&#8217;s never been an utter love of mine.<\/p>\n<p>Being an enthusiastic newbie, he may have gone a bit overboard in planting, especially the tomatoes. He planted FIFTEEN tomato plants.<\/p>\n<figure style=\"width: 450px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/keepsakecrafts.net\/blog\/wp-content\/gallery\/woyww\/tomatoes.JPG\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" class=\"ngg-singlepic ngg-none\" src=\"https:\/\/keepsakecrafts.net\/blog\/wp-content\/gallery\/woyww\/tomatoes.JPG\" alt=\"over 20 lbs of tomatoes in just a couple days!\" width=\"450\" height=\"308\" \/><\/a><figcaption class=\"wp-caption-text\">over 20 lbs of tomatoes in just a couple days!<\/figcaption><\/figure>\n<p>So, that is why this pic of the tomato harvest from <em><span style=\"text-decoration: underline;\">just the past two days<\/span>\u00a0<\/em>represents my workdesk this week. Nope, I haven&#8217;t been getting much crafting done lately because every day there&#8217;s a new pile of something to cook or preserve: 15 pounds of cucumbers,\u00a0piles of green beans, bunches of basil, a heap of jalapenos, and the tomatoes currently on the table. Yeah, I&#8217;ve been busy. But it&#8217;ll be good. \ud83d\ude42<\/p>\n<p>******Update: A few hours later*******<\/p>\n<p>It had been my plan to make tomato sauce Tuesday afternoon after I took this photo, but I wasn&#8217;t feeling well so spent the day upstairs in the air conditioning.<\/p>\n<p>Hubby came home from work, watered the garden &amp; harvested&#8230;..<\/p>\n<p><a href=\"https:\/\/keepsakecrafts.net\/blog\/wp-content\/gallery\/woyww\/yet-more-tomatoes.JPG\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" class=\"ngg-singlepic ngg-none alignnone\" src=\"https:\/\/keepsakecrafts.net\/blog\/wp-content\/gallery\/woyww\/yet-more-tomatoes.JPG\" alt=\"yet more tomatoes\" width=\"450\" height=\"287\" \/><\/a><\/p>\n<p>&#8230;. and I came downstairs to this.<\/p>\n<p>It GREW<em>. <\/em><\/p>\n<p><em>8-|<\/em><\/p>\n<p>So, this <em>really<\/em> is what&#8217;s on my workdesk Wednesday. \u00a0Auuuuugh.<\/p>\n<p>(<em>Is this what they mean by &#8220;Attack of the Killer Tomatoes&#8221;?)<\/em><\/p>\n<p><em>Heh.<\/em><br \/>\n**********************************<\/p>\n<p>So, this week I thought I&#8217;d share with you three of\u00a0my favorite recipes: for tomato sauce, salsa and jalapeno poppers.<\/p>\n<p>First up is Roasted Tomato Sauce. The original recipe is from\u00a0Martha Stewart Everyday Food, but I&#8217;ve tweaked it a bit. It&#8217;s wonderful because the vegetables don&#8217;t require much prep and the roasting gives everything a great depth of flavor.<\/p>\n<p><strong>Roasted Tomato Sauce<\/strong><\/p>\n<p><em>This recipe makes about 2.5 quarts, but I usually double it, using two large bowls, two baking sheets and roasting for 50 minutes, rotating the sheets halfway through.<\/em><\/p>\n<ul>\n<li>6\u00a0pounds large size tomatoes (like beefsteak)<\/li>\n<li>2\u00a0medium size white or yellow onions<\/li>\n<li>4\u00a0carrots<\/li>\n<li>1 head garlic<\/li>\n<li>2 teaspoons fresh thyme<\/li>\n<li>1\/4 cup \u00a0olive oil<\/li>\n<li>2-3 teaspoons salt (start with a lower amount, then check for seasoning before canning)<\/li>\n<li>1\/2 teaspoon pepper<\/li>\n<\/ul>\n<ol>\n<li>Preheat oven to 425\u00b0.<\/li>\n<li>Core the tomatoes and cut out any bad parts, cut in half around the equator. If you don&#8217;t like seeds in your sauce <em>(I don&#8217;t mind and leave them in<\/em>) gently squeeze each tomato half over the sink to\u00a0remove the seeds.<\/li>\n<li>Peel and cut the onions in half, slice into 3\/8-inch slices. Peel all the garlic cloves, but leave whole. Cut the carrots into thick rounds (3\/8-inch). I don&#8217;t bother to peel the carrots, just scrub\u00a0them well.<\/li>\n<li>Toss all the veggies into a large bowl (<em>a 32-cup <a title=\"Tupperware Thatsa bowl\" href=\"http:\/\/www.amazon.com\/gp\/product\/B00J9ZBM9K\/ref=as_li_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B00J9ZBM9K&amp;linkCode=as2&amp;tag=secroforgapeo-20&amp;linkId=VMQTJ357YH2MD6JK\" target=\"_blank\">Tupperware Thatsa Bowl<\/a><img loading=\"lazy\" decoding=\"async\" style=\"border: none !important; margin: 0px !important;\" src=\"http:\/\/ir-na.amazon-adsystem.com\/e\/ir?t=secroforgapeo-20&amp;l=as2&amp;o=1&amp;a=B00J9ZBM9K\" alt=\"\" width=\"1\" height=\"1\" border=\"0\" \/> works perfectly<\/em>) along with the thyme, olive oil, salt and pepper. Toss in the bowl to coat everything with oil.<\/li>\n<li>Place tomato halves, cut sides down, on a large baking sheet. Then pour everything remaining in bowl over tomatoes, spreading evenly.<\/li>\n<li>Roast in oven for 40-45 minutes. Onions &amp; tops of tomatoes should just be getting black.<\/li>\n<li>Remove baking sheet from oven and immediately use tongs to remove tomato skins. (<em>Depending on the variety of the tomato some skins will slip right off and other will be more difficult. I just get the ones that are easy and don&#8217;t worry about the rest.<\/em>)<\/li>\n<li>Pour the entire contents of the baking sheet, juices and all, into a bowl and blend until smooth with a <a title=\"hand blender, immersion blender, stick blender\" href=\"http:\/\/www.amazon.com\/gp\/product\/B005MMNBBQ\/ref=as_li_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B005MMNBBQ&amp;linkCode=as2&amp;tag=secroforgapeo-20&amp;linkId=VK6AKUUBZYWMYWS2\" target=\"_blank\">stick blender<\/a><img loading=\"lazy\" decoding=\"async\" style=\"border: none !important; margin: 0px !important;\" src=\"http:\/\/ir-na.amazon-adsystem.com\/e\/ir?t=secroforgapeo-20&amp;l=as2&amp;o=1&amp;a=B005MMNBBQ\" alt=\"\" width=\"1\" height=\"1\" border=\"0\" \/>. If you don&#8217;t have an immersion blender, a regular blender will do.<\/li>\n<li>Adjust seasoning to taste before canning.<\/li>\n<\/ol>\n<p><a href=\"https:\/\/keepsakecrafts.net\/blog\/wp-content\/gallery\/woyww\/tomatoes-green-zebra-san-marzano.JPG\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" class=\"ngg-singlepic ngg-none alignnone\" src=\"https:\/\/keepsakecrafts.net\/blog\/wp-content\/gallery\/woyww\/tomatoes-green-zebra-san-marzano.JPG\" alt=\"tomatoes green zebra, san marzano\" width=\"450\" height=\"309\" \/><\/a><\/p>\n<p>Aren&#8217;t these green zebra tomatoes pretty? We had so many I decided to make something to showcase their color, rather than having the green in the tomato sauce. So, hence:<\/p>\n<p><strong>Jalapeno Salsa<\/strong><\/p>\n<p><em>Makes about 12 half-pint jars.\u00a0<\/em><\/p>\n<ul>\n<li>1 head garlic<\/li>\n<li>1\/4 cup parsley or cilantro<\/li>\n<li>4 jalapeno peppers, stems removed. cut into 1-inch pieces<\/li>\n<li>1 large onion, peeled and cut into 1-inch pieces<\/li>\n<li>10 lbs tomatoes, cored &amp; cut into large chunks<\/li>\n<li>1 cup 5% acidity white vinegar<\/li>\n<li>1\/4 cup lime juice<\/li>\n<li>5 teaspoons salt<\/li>\n<\/ul>\n<ol>\n<li>Peel all garlic cloves and place in food processor with parsley or cilantro. Process in 4-6 one second pulses until minced.<\/li>\n<li>If you like your salsa spicy, leave the seeds &amp; white membrane in the jalapenos and just cut them into 1 inch pieces. For a milder salsa remove seeds &amp; membranes. Place in food processor with onions for four\u00a0one second pulses. Veggies should be just chopped fine, but not mush.<\/li>\n<li>Remove contents of food processor to 8-quart pot. Don&#8217;t wash out food processor. (<em>Don&#8217;t stick your head over this pot and breathe deep, either. haha)<\/em><\/li>\n<li>Add tomatoes to food processor in small batches and process each in\u00a0four\u00a0one second pulses before adding to cooking pot with jalapenos.<\/li>\n<li>Add salt, vinegar and lime juice to pot. Stir, bring to a boil, reduce heat and simmer until salsa is consistency you like. I let mine go for about 45 minutes.<\/li>\n<li>Adjust salt\u00a0to taste before canning.<\/li>\n<\/ol>\n<figure style=\"width: 450px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/keepsakecrafts.net\/blog\/wp-content\/gallery\/woyww\/tomatoes-black-krim-rutgers-san-marzano.JPG\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" class=\"ngg-singlepic ngg-none\" src=\"https:\/\/keepsakecrafts.net\/blog\/wp-content\/gallery\/woyww\/tomatoes-black-krim-rutgers-san-marzano.JPG\" alt=\"tomatoes black krim, rutgers, san marzano\" width=\"450\" height=\"338\" \/><\/a><figcaption class=\"wp-caption-text\">tomatoes: black krim, rutgers, san marzano plum<\/figcaption><\/figure>\n<p>This final recipe isn&#8217;t so much for preserving as for using up all those jalapenos, but I have had good luck freezing these then pulling out a few to bake for every Patriots game. \ud83d\ude42<\/p>\n<p><strong>Jalapeno Poppers<\/strong><\/p>\n<p><em>This recipe filled six HUGE jalapenos from the garden. Of course, it will fill more if you use smaller ones.<\/em><\/p>\n<ul>\n<li>1 lb. bacon<\/li>\n<li>6-12\u00a0jalapeno peppers, halved lengthwise; stems, seeds &amp; white membrane removed (I<em>f you&#8217;re going to make a lot of these I <span style=\"text-decoration: underline;\">strongly<\/span> recommend you use gloves. I generally have no problem with a few, but did dozens one year and my hands burned for three days.)<\/em><\/li>\n<li>8 oz. cream cheese, softened<\/li>\n<li>2 tablespoons chopped chives<\/li>\n<li>1\/2 teaspoon onion powder<\/li>\n<li>1 teaspoon salt<\/li>\n<li>1\/4 teaspoon pepper<\/li>\n<li>1\/2 cup shredded cheddar cheese<\/li>\n<\/ul>\n<ol>\n<li>Cook bacon until crisp using your favorite method. (<em>I like to put it on a rack over a cookie sheet and bake in a 375\u00b0 oven for 25 minutes.) \u00a0<\/em>When cool, chop into 1\/4-inch pieces.<\/li>\n<li>Combine cream cheese with chives, onion powder, salt &amp; pepper. Mix\u00a0in all but 1\/2 cup of bacon.<\/li>\n<li>Stuff jalapeno halves with cream cheese\/bacon mixture.<\/li>\n<li>Top each popper with a sprinkle of cheddar cheese and a bit of the remaining chopped bacon.<\/li>\n<li>Bake at 375\u00b0 for 20-25 minutes.<\/li>\n<\/ol>\n<p>These are delicious hot out of the oven, cooled to room temp later or even cold from the fridge the next day. \ud83d\ude42<\/p>\n<p>If you came here looking for a crafty post today, sorry! I hope you enjoyed the recipes instead.<\/p>\n<p>You may find more creative pursuits over at\u00a0<span style=\"font-family: Georgia, 'Times New Roman';\"><a href=\"http:\/\/stamping-ground.blogspot.com\/\" target=\"_blank\">Julia&#8217;s<\/a>\u00a0where we weekly celebrate\u00a0<\/span><span style=\"color: #0000ff;\"><span style=\"text-decoration: underline;\"><span style=\"font-family: Georgia, 'Times New Roman';\"><a href=\"http:\/\/stamping-ground.blogspot.com\/\" target=\"_blank\">What&#8217;s on Your Workdesk Wednesday<\/a><\/span><\/span><\/span>. Check it out, we have fun sharing what&#8217;s going on in our workspaces. \ud83d\ude42<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Much to my delight, my husband took over the garden this year. It&#8217;s something I&#8217;ve done for years and taken satisfaction in, but it&#8217;s never been an utter love of mine. Being an enthusiastic newbie, he may have gone a bit overboard&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[216],"tags":[1391,1387,1390,1388,1389,199],"class_list":["post-6676","post","type-post","status-publish","format-standard","hentry","category-whats-on-your-workdesk-wednesday-just_chattin","tag-free-recipes","tag-jalapeno-popper-recipe","tag-jalapeno-recipe","tag-roasted-tomato-sauce-recipe","tag-salsa-recipe","tag-whats-on-your-workdesk-wednesday"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>WOYWW - Preserving the Harvest (&amp; Recipes)<\/title>\n<meta name=\"description\" content=\"The garden is bursting and I&#039;ve been preserving. There&#039;ll be time for crafts later. For now enjoy these recipes for tomato sauce, salsa &amp; jalapeno poppers.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/keepsakecrafts.net\/blog\/2014\/09\/02\/woyww-preserving-harvest\/\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Sandy\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/keepsakecrafts.net\/blog\/2014\/09\/02\/woyww-preserving-harvest\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/keepsakecrafts.net\/blog\/2014\/09\/02\/woyww-preserving-harvest\/\"},\"author\":{\"name\":\"Sandy\",\"@id\":\"https:\/\/keepsakecrafts.net\/blog\/#\/schema\/person\/83a364fc2641e96eb1d1af37a92142cc\"},\"headline\":\"WOYWW &#8211; Preserving the Harvest (&#038; Recipes)\",\"datePublished\":\"2014-09-02T22:55:05+00:00\",\"dateModified\":\"2014-09-03T02:20:22+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/keepsakecrafts.net\/blog\/2014\/09\/02\/woyww-preserving-harvest\/\"},\"wordCount\":1108,\"commentCount\":23,\"publisher\":{\"@id\":\"https:\/\/keepsakecrafts.net\/blog\/#\/schema\/person\/83a364fc2641e96eb1d1af37a92142cc\"},\"image\":{\"@id\":\"https:\/\/keepsakecrafts.net\/blog\/2014\/09\/02\/woyww-preserving-harvest\/#primaryimage\"},\"thumbnailUrl\":\"http:\/\/keepsakecrafts.net\/blog\/wp-content\/gallery\/woyww\/tomatoes.JPG\",\"keywords\":[\"free recipes\",\"jalapeno popper recipe\",\"jalapeno recipe\",\"roasted tomato sauce recipe\",\"salsa recipe\",\"what's on your workdesk wednesday\"],\"articleSection\":[\"What's On Your Workdesk Wednesday\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/keepsakecrafts.net\/blog\/2014\/09\/02\/woyww-preserving-harvest\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/keepsakecrafts.net\/blog\/2014\/09\/02\/woyww-preserving-harvest\/\",\"url\":\"https:\/\/keepsakecrafts.net\/blog\/2014\/09\/02\/woyww-preserving-harvest\/\",\"name\":\"WOYWW - Preserving the Harvest (& Recipes)\",\"isPartOf\":{\"@id\":\"https:\/\/keepsakecrafts.net\/blog\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/keepsakecrafts.net\/blog\/2014\/09\/02\/woyww-preserving-harvest\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/keepsakecrafts.net\/blog\/2014\/09\/02\/woyww-preserving-harvest\/#primaryimage\"},\"thumbnailUrl\":\"http:\/\/keepsakecrafts.net\/blog\/wp-content\/gallery\/woyww\/tomatoes.JPG\",\"datePublished\":\"2014-09-02T22:55:05+00:00\",\"dateModified\":\"2014-09-03T02:20:22+00:00\",\"description\":\"The garden is bursting and I've been preserving. 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