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(continued from previous page) If new to canning, try this basic method to preserve some of this summer’s tomato harvest: Place peeled tomatoes into jars and tighten the lids. Place jars into a cold oven on cookie sheets. Once they are in place, complete, carefully remove the jars and place on a cooling rack. Cover the jars with a towel to keep any drafts off of them; this will help prevent the glass from cracking. As the jars cool, the lids will pop indicating that they are sealed. For those who own a pressure cooker, follow instructions as noted for proper canning of several other items! If feeling ultra ambitious, create fresh soups to be frozen or canned. Although a lengthier process initially, the payoff is at the time of consumption. After a long day at work and making a whole meal just doesn’t seem appealing, pull out a can of homemade soup or heat up tomato sauce seasoned with herbs from the garden over some pasta for an instant meal. Preserving can start early in the season and last through out. Take advantage of double harvests with certain plants to get the most out of the garden. A few weekends here or there to can and store will generate a savings on grocery bills in the long run and a pantry full of nutritious, fresh food that came right from the backyard. RECIPES Zesty Salsa makes 6 pints peeled tomatoes bell peppers peppers Prepare boiling water canner. Heat jars in simmering warm soapy water and set bands aside. Combine tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band Process both pint and half pint jars in a boiling water Green Pepper Jelly makes 6 half-pints Green food coloring (if desired) Prepare boiling water canner. Heat jars in simmering warm soapy water and set bands aside. Wash peppers; remove stems and seeds, and cut into vinegar in a blender or food processor. Pour into a large bowl and add apple juice. Cover and refrigerate overnight. Strain pureed mixture through several thicknesses of high heat, stirring constantly. Remove from heat and headspace. Process both pint and half pint jars in a boiling water Leannah is the owner and founder of Green Gaia Essentials, LLC, a company that provides cruelty free, all-natural, organic health and beauty products. GreenGaiaEssentials.com 8 Women’s LifeStyle Magazine • August 2016
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Page 1: FREE Essential • Entertaining •
Page 4 and 5: Voluntary RE:action The Art Partner
Page 6 and 7: Preserved HARVEST BY LEANNAH SEESE
Page 10 and 11: THINGS FOR A Healthy August BY PEAC
Page 12 and 13: 5 tips FOR IMPROVED PERSONAL PHOTOG
Page 14 and 15: ESPRESS Yourself BY RICHELLE KIMBLE
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Page 20 and 21: BEAUTY A positive attitude contribu
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Ongoing KDL is packing some final a
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Mini Maker Faire BY BRI KILROY The
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Go Mad for JAZZ 5th Annual GRandJaz
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BURGLARY FIRE VIDEO SURVEILLANCE RE
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