So it is time to make pesto. My basil plants are doing well and I need to encourage more growth so time to cut some leaves and make pesto. I love to have pesto in the freezer to use on pizza, appetizers, and on pasta. I use the same “recipe” every time. Although I posted about it before, I never measure anything so it is never the same from one batch to the next. I freeze it in 2 tablespoon amounts so I don’t waste any.
So I have 5 bags of pesto in the freezer ready and waiting for me. I hope to get a whole lot more. Oh and this appetizer, Tomato Bruschetta, will be much easier to whip together having that pesto in the freezer ready!
My pepperoncini plants seem happy this year and I picked 4 jars worth of peppers for canning. Now we use these peppers when we make Mississippi Roast and other things like that. So if I can grow and can them, that’s one less thing I have to buy at the store, oh and a WHOLE lot cheaper too!
So I picked and washed the peppers. Then prepped the vinegar solution, white vinegar, water, and sugar. Bring it to a boil to dissolve the sugar. Fill the jar with the peppers, I leave them whole, and add canning salt. Pour hot vinegar solution over the peppers in jars. Then process for 10 minutes in boiling water.
Easy and they are perfect and ready when you need them. Now I know I will be making more pickled peppers in the next week, because that is what happens. So the left over brine goes into a jar for a week. IF it is not used in that time, hahaha, it will be tossed out.
Here’s to a shelf full of peppers for use all year long!