Prairie Garden is GROWING
Basil Pesto
Recipe courtesy Food Network Kitchens
- Prep Time: 5 min
- Level: Easy
- Serves: 1 cup
Ingredients
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts
- 2/3 cup extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup freshly grated Pecorino cheese (see Cook’s Note)
Directions
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
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ALSO!! There are dozens of tomato plants full of fruit that are preparing to ripen. If we don’t pick them, the squirrels will, so add a stop through the garden on your morning or evening walk and grab what’s ready!
Pepper Jelly
Recipe courtesy Paula Deen
- Prep Time: 10 min
- Cook Time: 8 min
- Level: Easy
- Serves: 6 (1/2-pint) jars
Ingredients
- 3/4 cup chopped green bell pepper
- 1/4 cup chopped fresh hot green pepper, such as jalapeno or serrano
- 1 1/2 cups apple cider vinegar
- 6 cups sugar
- 4 ounces pectin (recommended: Certo or Ball)
- 4 drops green food coloring (optional)
- Special Equipment: 6 (1/2-pint) canning jars with lids
Directions
Process bell pepper and hot pepper in a food processor until finely minced. Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil. Remove from heat and add pectin and food coloring. Pour into sterilized jars and seal*.
*Cook’s Note: Follow USDA guidelines for proper sterilization and canning procedures.
* Sterilizing Jars
Properly handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.
Sterilizing Tips:
Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
Before filling with jams, pickles or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
Use tongs when handling hot sterilized jars, to move them from either boiling water or the oven. Be sure tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies and preserves must be clean. This includes any towels used, and especially your hands.
After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
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