Toward the end of the growing season as production is slowing down, I begin canning a concoction I call vegetable medley. There won't be enough of the Red Ripper cowpeas, for example, to fill the canner, so whatever a day's harvest brings in gets combined - some kernels of corn, slices of okra, diced tomatoes, small chucks of squash, onion, celery, beans, peas - just whatever is out there and without regard to ingredient proportions.
For my single-person household, I can in pints. For guest meals, I can always open more jars. These V-M portions are so handy. With a bit of leftover ham or a can of tuna, I can put pot pies together quickly. With chicken or turkey stock a tasty soup is ready to be enjoyed.
The same idea can be used with a dehydrator. I recently invested in an Excalibur and plan to create some dried V-M as well.
By Yuska from San Antonio, TX
By
10/13/2007
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