Canned Tomatoes (this is a recipe if you don’t have a pressure canner):

1. Quarter your tomatoes and plop them in a big pot over medium heat for 30 minutes, stirring occasionally. Add basil the last 10 minutes if you like.
2. Pour the sauce into a quart jar (wide rims are easier). Be sure to leave 1-inch space from the lid.
3. Add 3 Tablespoons of lemon juice (this is optional, but provides extra precaution that the tomatoes are acidic enough to prevent microbes from growing).
4. Wipe the rim free of any drips with a clean paper towel and screw on the top.
5. Place in a pot of boiling water (water should come 1 inch over the top of the jar).  Boil for 45 minutes. Remove from the water and let cool on the counter. After the jars cool, double check that the lids are suctioned down and don’t pop when you push on them. Always re-check seal before eating throughout winter.

Pickles

1. Slice cucumbers or zucchinis lengthwise.
2. Combine 1½  quarts vinegar, ½ cup salt, ¼ cups sugar, 2 quarts water and bring to a boil on the stove (use a non-metal or coated metal pot since the metal reacts with the vinegar and makes the solution go cloudy).
3. Fill quart jar with cucumbers, 2 teaspoons mustard seed and dill (with dill heads). You can also add garlic and peppers.
4. Pour hot liquid in jar until 1 inch from the top. Screw down top.
5. Place jars in boiling water (1 inch over the top) for 25 minutes (again we are over 6,000 feet so the boiling time is longer).
6. Remove jars and let cool on counter. Check seal (you can refrigerate and eat within 2 months if not sealed).