The long hot days of summer demand that we eat light and they inspire us to hold on to what we can from our gardens for when the warm weather fades and cooler temperatures are on the horizon.
Canning vegetables is in itself a noble skill for any cook to attain but there is more to be done to store our vegetables than cooking out so much of the nutrition. Now don’t get me wrong… I love the art of canning. I covet those homestead blogs with thousands of canned goods lined up in their root cellar. But sometimes I don’t want to mess with boiling water, timers and the like. The grabbers, the heat, the vinegar. The kitchen gets SO nasty when your canning all day. By the time I am done I am a hot mess!!! SOMEday I want one of those wonderful summer kitchens. Sigh.
Specifically you will need 11/2 tablespoons of salt (this is the kind I use for it’s fabulous mineral content) to 4 cups of water. This is just the ratio I use but keep in mind you won’t fill a quart jar with four cups of water.
Mix it up so the salt dissolves. And do this in another container as you will first pack the veggies in the jar and then pour the water over the top. You can add dill, peppercorns, etc and use sliced zucchini to cap off your veggies. You want to leave about 1-1 1/2 inch head space. Put the lids on but don’t tighten them all the way.