I harvested all the partially ripe tomatoes and all the peppers just in case:
I also snipped a lot of basil. Basil is so sensitive to cold temperatures that I didn't want to risk losing the plants. I combined the basil with garlic and olive oil to make pesto that was frozen for later consumption:
The weekend was a busy one as I attempted to tackle the glut of tomatoes and peppers. Some tomatoes were used along with peppers, onions, and garlic to make two batches of canned Zesty Salsa. I also made a double batch of Dan's Green Chili Sauce and froze it. Even after all this, I still had six more pounds of peppers to process. I ended up reserving some for fresh eating and cutting the rest into chunks and freezing them.
The ripe tomatoes were washed, placed in zipper bags, and frozen for now. I will turn them into sauce later...or rather sooner than later as our chest freezer is officially full right now with mostly tomatoes.
Be sure to visit Daphne’s Dandelions to see what others are harvesting this week.