Saturday, September 26, 2015

Peppers and beans

Despite a bad growing season, our peppers thrived again this year.  We end up with trays of winter meals that we freeze now for use later.  This was our third production of the year.

Our bean crop also made a late season recovery.  Three varieties of beans are cooked with onions, oil, vinegar, lemon juice, salt, and sugar to start the production of canned bean salad.

The usual 30-minute bath in boiling water seals the tops on the jars.

The end result is the base for a wonderful bean salad.  We add 4 or 5 varieties of canned beans and marinate the mixture overnight in the refrigerator.  This is one of our favorites!

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