Got veggies?

Here are 2 easy recipes for your fresh garden tomatoes and cucumbers. Both are extremely easy, and you can do them even if you don't have lots of canning supplies. The first is for frozen pizza sauce, and the next is for canned garlic dill pickles. Good luck!

PIZZA SAUCE
Blanche* tomatoes for 30 seconds to peel them easily. Peel and core tomatoes. Place 2 large tomatoes (or 3 small), 1 garlic clove, 1/2 tsp. basil, and 3/4 tsp. salt in blender and blend until smooth and creamy. This makes about 1 1/2 - 2 c., which is a perfect portion for a large 18-in. pizza. Freeze in individual portions. (I use breastmilk storage bags...just the right size) I'll post some pizza recipes soon. This makes a delicious, healthy pizza sauce.

CANNED GARLIC DILL PICKLES
Yield: 7 pints (Pack jars first to measure how much liquid will be needed.)

About 4 lbs 4-inch cucumbers, sliced crosswise or lengthwise
(I personally like the spear-shaped for this recipe; they're crispier)
6 Tbsp. canning salt
4 1/2 c. water
4 c. white vinegar
14 heads fresh dill
3 1/2 tsp. mustard seed
21 peppercorns
7 garlic cloves

Wash cucumbers; drain and slice. Place 2 heads fresh dill**, 1 garlic clove, 1/2 tsp. mustard seed, 3 peppercorns into each hot jar, then pack with cucumbers. In large pot, combine water, vinegar, and canning salt; bring to a boil. Ladle hot liquid over cucumbers, leaving 1/4 in. headspace. Remove air bubbles and place lids. Process 15 minutes in a boiling-water canner.*** Allow to sit for 6 weeks before eating.


*Blanche means to place in boiling water, then ice cold water for even amounts of time.
**Freeze dried dill can be used (1/2 tsp. per jar), but it is "messier" inside the jar
***Boiling water canner means a large pot, with water brought to a rolling boil. Carefully place jars inside and make sure they are covered by 1 inch of water. Begin processing time when it returns to a rolling boil.