THIS SEASON IS STORING VEGETABLES FOR THE YEAR FOR MY FAMILY. I BEGIN TO SEARCH FOR GOOD
PRICES IN STORES OR MARKETS CLOSE TO MY HOME. THE PAST TWO WEEKS, I HAVE BEEN LOOKING FOR
SQUASH TO STORE IN THE FREEZER. THE FIRST BATCH CAME FROM A MARKET NEAR OUR HOME. I
BOUGHT A BOX OF SQUASH THAT HAD THREE DIFFERENT KINDS OF SQUASH. FIRST, I ALWAYS TAKE A
DISH WASHING DETERGENT AND WASH THE VEGETABLE VERY GOOD BEFORE STORING THEM. I LIVED IN
INDIA WHEN I WAS 12 YEARS OLD AND REMEMBER MY MOTHER CLEANING ALL THE VEGETABLES BEFORE
COOKING OR STORING THEM. I'M NOT SURE BUT IT WAS SOME KIND OF SMALL PINK TABLET THAT SHE
PUT IN THE WATER FOR A PERIOD OF TIME TO KILL ANY IMPURITIES ON THE VEGETABLES. SO AS I
BECAME OLDER AND HAD A FAMILY OF MY OWN, I DECIDED TO FOLLOW HER CLEANING PROCESS WITH
ANTI-BACTERIAL DISH WASHING DETERGENT OR YOU CAN USE ANY DISH WASHING DETERGENT. JUST MAKE
SURE IT WILL CLEAN THE VEGETABLES GOOD AND WASH OFF THE SOAP VERY GOOD. I THEN CUT THE
ENDS OF THE SQUASH AND RINSE AGAIN. I CUT THE SQUASH INTO CUBES. THEN PLACE THEM IN A ZIP
LOCK FREEZER BAG. I USE THE QUART SIZE. YOU CAN MAKE YOUR OWN MIXTURE OF VEGETABLES TO
USE FOR STIR FRY OR GUMBO IN THE WINTER. I USUALLY BAG THE YELLOW SQUASH SEPARATE, THE
ZUCCHINI IN ANOTHER BAG,ONIONS CHOPPED UP IN ANOTHER BAG, AND DIFFERENT PEPPERS ACCORDING
TO WHAT YOU MIGHT MAKE DURING THE YEAR. THINK ABOUT WHAT YOU MIGHT BE COOKING DURING THE
YEAR ACCORDING TO THE WEATHER. WHEN I AM DOING DRESSING FOR THANKSGIVING, I USE ONIONS
(YELLOW AND GREEN), AND CELERY, FOR MY DRESSING. I CUT UP BELL PEPPERS OF ALL COLORS AND
BAG ALONG WITH ONIONS. THIS MAKES IT EASIER FOR THE ME TO PREPARE A GOOD HEALTHY MEAL
WITHOUT A LOT OF TIME USED TO PREPARE IT. IT DOESN'T MATTER IF YOU ARE IN AMERICA OR NOT
BE SAFE BY CLEANING ALL FRUITS AND VEGETABLES GOOD.  

NOW I AM LOOKING FOR THE PRICES IN THE MARKETS TO DROP SOME SO I CAN BUY FRESH TOMATOES
TO MAKE SALSA AND SPAGHETTI SAUCE IN THE JARS. I WILL DISCUSS THIS IN THE NEXT UPLOAD TO
THIS SECTION. I ENCOURAGE YOUNG PEOPLE TO LEARN TO DO THESE METHODS OF PROCESSING FOOD
FOR EATING TO ENSURE SOME OF THE HEALTH ISSUES DUE TO CONTAMINATION OF FOODS.

STIR FRY VEGGIES

2 YELLOW SQUASH CUT INTO CUBES
2 ZUCCHINI SQUASH CUT INTO CUBES
1 LARGE ONION CUT IN HALF AND SLICE INTO LONG SLICES
1 BELL PEPPER CUT INTO SLICES (RED, ORANGE, YELLOW OR GREEN)
3 CLOVES OF GARLIC CHOPPED
2 CUPS OF BROCCOLI SLICES INTO SMALL PIECES
1 CUP OF CAULIFLOWER SLICED INTO SMALL PIECES
2 TABLESPOONS OLIVE OIL OR REGULAR OIL
1/2 STICK OF MARGARINE
1/2 TEASPOON GARLIC POWDER
1/2 TEASPOON ONION POWDER
SALT TO TASTE

TAKE A SKILLET OR WOK AND PUT OIL AND BUTTER THEN MELT. THEN ADD ALL VEGGIES.
IF YOU WISH TO USE CHICKEN, SHRIMP, BEEF OR OTHER MEATS THEN PRECOOK SLIGHTLY IN ANOTHER
SKILLET AND COOK TILL ALMOST DONE. USE THE DRIPPINGS FOR FLAVOR BY ADDING A 1/4 CUP OF
WATER TO REMOVE FROM OTHER SKILLET. ADD THESE TO THE VEGGIES AND CONTINUE TO COOK. NOW
FOR YOUR DESIRED COOKING TIME FOR YOUR VEGGIES YOU WILL HAVE TO TASTE AS YOU COOK. YOU
CAN PLACE THE SEASONINGS IN AFTER THE VEGGIES HAVE COOKED A FEW MINUTES OR COOK WITH THE
MEAT SOURCE. IF YOU HAVE TROUBLE DIGESTING VEGGIES THIS WAY YOU CAN ALWAYS PLACE A LID ON
IT AS COOKING AND COOK IT DOWN MORE SO IT IS EASY TO DIGEST. SOME PEOPLE LIKE THE VEGGIES
CRISPY BUT OTHERS MUST COOK LONGER FOR BETTER DIGESTION.
I LOVE TO COOK ANGEL HAIR PASTA AND ADD IT TO THE STIR FRY OR ADD BLOCK CHEESE A
LITTLE RED PEPPER FLAKES OR CREOLE SEASONING. WE ALL KNOW I'M FROM LOUISIANA AND SPICING
THIS UP A LITTLE WITH HOT FLAVOR IS FINE FOR ME.

HOPE YOU ENJOY THIS CREATION OF MINE.

SPAGHETTI SAUCE IN JARS

11 1/2 POUNDS PEELED AND CHOPPED FRESH TOMATOES
5 CUPS OF CHOPPED GREEN BELL PEPPERS
10 CUPS OF CHOPPED ONIONS
1/2 CUP MINCED GARLIC
1 CUP VEGETABLE OIL
4-12 OUNCE CANS TOMATO PASTE
3/4 CUPS SUGAR
1/4 CUP SALT
2 TABLESPOON DRIED OREGANO
2 TEASPOONS DRIED BASIL
2 TABLESPOONS OF LEMON JUICE OR 1/2 CUP APPLE CIDER VINEGAR

TAKE BELL PEPPERS, ONIONS, GARLIC, OIL, AND COOK UNTIL TENDER.
ADD CHOPPED OR CRUSHED TOMATOES(PUREE IN PROCESSOR IF YOU LIKE)
AND ALL INGREDIENTS EXCEPT LEMON JUICE OR VINEGAR. BRING TO A BOIL
THEN REDUCE HEAT AND SIMMER FOR AT LEAST 30 MINUTES OR UNTIL THICKENS.
REMOVE FROM HEAT AND THEN PUT LEMON JUICE OR VINEGAR AND STIR.

NOW FOR THE FUN PART. WATER BATH THIS IN JARS FOR AT LEAST 20 MINUTES.
FOR THOSE OF YOU THAT ARE JUST NOW LEARNING HOW TO PUT SPAGHETTI SAUCE
OR SALSA IN JARS, I WILL GIVE YOU DETAILS ON WHAT YOU NEED AND HOW TO
DO THIS.

WATER BATH:
BIG POT THAT IS DEEP ENOUGH TO HOLD AT LEAST 4 TO 5 QUART JARS.
GET UTENSILS FOR PICKING UP JARS, THE LIDS, A GOOD PAIR OF GLOVES TO
HANDLE THE JARS. GET A BOX OF QUART SIZE JARS WITH LIDS AND RINGS ALL TOGETHER.
NOW FOR THE ONES THAT DO THIS EVERY YEAR YOU WILL EITHER HAVE WHAT YOU
NEED OR PREPARED TO USE THE ABOVE SPAGHETTI SAUCE FOR JARS.
CLEAN YOUR JARS AND EITHER HEAT IN MICROWAVE FOR 3 MINUTES OR HEAT IN WATER TO
GET JARS HEATED AND STERILIZED. START THE POT OF WATER TO GET TO A BOILING STAGE.
TAKE THE LIDS AND PLACE IN A SMALL PAN WITH WATER AND HEAT TO A BOIL. THE MOST
IMPORTANT PART OF THIS WATER BATH IS EVERYTHING NEEDS TOO BE HOT FOR IT TO WORK.
THE RINGS WASHED AND DRY WILL BE OKAY.

1)TAKE HOT SPAGHETTI SAUCE AND PLACE IN HOT JARS UP TO ABOUT 1 INCH FROM THE TOP.
2)WIPE WITH A DAMP CLOTH THE EDGES OF THE JAR AND TOP.
3)THEN PLACE THE HOT LIDS ON TOP AND SCREW THE RINGS ON TIGHT.
4)MAKE UP ENOUGH JARS FOR YOUR POT AND PLACE DOWN INTO THE BOILING WATER.
5)MAKE SURE WATER IS AT LEAST TWO INCHES ABOVE THE JARS IN THE POT.
6)LET THE WATER COME BACK UP TO A BOILING STAGE AND BOIL FOR 20 MINUTES.
7)THEN GENTLY REMOVE JARS FROM BOILING WATER AND SET ON A FLAT SURFACE TO COOL.
8)DO NOT MOVE THEM TILL COOL. YOU WILL HEAR THEM POP SO CONTINUE WITH THIS PROCEDURE.
9)LET THE WATER CONTINUE TO GET BACK TO BOILING STAGE TO FIX OTHER JARS.
10)AFTER COOL IF THE TOP OF LID IS NOT FLAT AND SMOOTH THEN DON'T LEAVE OUT. PLACE IN
YOUR REFRIGERATOR.

THIS WATER BATH PROCESS AFTER DONE CAN BE PUT IN PANTRY TO BE USED THROUGH THE YEAR.
AFTER THE JARS ARE COOL YOU CAN MOVE THEM BUT TIGHTEN THE JARS FURTHER TO ENSURE SEAL.

WHEN YOU GET READY TO MAKE YOUR SPAGHETTI SUPPER YOU CAN BROWN SOME GROUND MEAT, OPEN UP
YOUR JAR AND ADD TO IT. MAKE YOUR FAVORITE PASTA AND ADD CHEESE ON TOP IF DESIRED.

ENJOY. YOU WILL DEFINITELY BE SPOILED AFTER THIS.