I took my basil plants down by a third today, and I am making pesto, basil vinegar, and basil salt!

Wish I would have found this recipe when my cherry tomatoes were coming in faster. They have really slowed down a lot. These sound so good. Might have to pick a bunch when I go do the You Pick next week. They just posted it as 35¢ per pound for any variety. . Can’t beat that price! Will can up my stewed tomatoes again this year and maybe try this recipe too. I’m so far behind. I need to do my beans yet too, they still have them right now too. I also should have done more freezer corn, and didn’t even get that done. The season grew by. But these sound so good. https://peasandcrayons.com/marinated-cherry-tomatoes/

Does anyone know of any forms out there for tracking information when preserving foods. I’m particularly looking for dehydrating foods, but would be interested in canning, fermentation, or anything else too. I’ve look online but not seeing something like I’m envisioning. I want something that lets me track what works and what doesn’t. And help me to better understand timing and temps for dehydration of my harvests. I’m still learning to dehydrate, so would love to have a form that lets me track what is in dehydrator, temp, time, additional time added, notes etc. Thanks!

Today I harvested more of my herbs and veggies (a carrot and about 6 snow peas/sugar snap peas). I cleaned and prepped the herbs and have them dehydrating now. With some of the herbs I previously harvested and a few store bought, I put together a couple seasoning mixes and canned a small batch of Blueberry Lemonade Concentrate. I’d love to grow more of my own herbs, and plan to expand them next year. Currently I just have basil, oregano, chives, rosemary, parsley, sage, and thyme. I also have in my pantry dehydrated jalepeno and bell peppers to make into ground or “crushed red pepper”. I absolutely love having my dehydrator and hope to eventually learn how to preserve the strawberries and other fruits. I think I over dehydrated them last year. They definitely were not soft and chewy like store bought. lol. Scroll through photos, I added recipes there which I used to make my mixes and concentrate.

This is one I found, but have not yet made, but it’s on my list of things to do this summer, using pepper, zucchini, and onions from my garden. I won’t have 5 pounds of carrots nor celery so that will more than likely be store-bought but for those that grow plenty of carrots and celery, this could be 100% out of your garden. Just rehydrate your vegetables and add to your spaghetti sauce. It sounds so good. I can’t wait to try it.