Canning and preservng are great ways to save farm produce for use all year long. Safety guidelines for canning are updated periodically. Click here to go to the USDA site with the most current information.

Here are a few recipes from the canning workshop at the farm.

Dilly Beans

* 4 lbs fresh tender green or yellow beans (5 to 6 inches long)
* 8 to 16 heads fresh dill
* 8 cloves garlic (optional)
* 1/2 cup canning or pickling salt
* 4 cups white vinegar (5 percent)
* 4 cups water
* 1 tsp hot red pepper flakes (optional)

Yield: About 8 pints

Procedure: Wash and trim ends from beans and cut to 4-inch lengths. In each sterile pint jar, place 1 to 2 dill heads and, if desired, 1 clove of garlic. Place whole beans upright in jars, leaving 1/2-inch headspace. Trim beans to ensure proper fit, if necessary. Combine salt, vinegar water, and pepper flakes (if desired). Bring to a boil. Add hot solution to beans, leaving 1/2-inch headspace.

Adjust lids and process in a boiling water bath for 10 minutes up to 1,000 feet above sea level.
Tomato Salsa

* 3 quarts peeled, cored, chopped slicing tomatoes
* 3 cups chopped onions
* 6 jalapeño peppers, seeded, finely chopped
* 4 long green chiles, seeded, chopped
* 4 cloves garlic, finely chopped
* 2 12-ounce cans tomato paste
* 2 cups bottled lemon juice
* 1 tablespoon salt
* 1 tablespoon sugar
* 1 tablespoon ground cumin (optional)
* 2 tablespoons oregano leaves (optional)
* 1 teaspoon black pepper

Read more about ingredients.

Yield: 7 pints

Procedure:

Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

Preparing Peppers: The jalapeño peppers do not need to be peeled. The skin of long green chiles may be tough and can be removed by heating the peppers. Usually when peppers are finely chopped, they do not need to be peeled. If you choose to peel chiles, slit each pepper along the side to allow steam to escape. Peel using one of these two methods:

Oven or broiler method to blister skins - Place chiles in a hot oven (400°F) or broiler for 6 to 8 minutes until skins blister.

Range-top method to blister skins - Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister.

To peel, after blistering skins, place peppers in a pan and cover with a damp cloth. (This will make peeling the peppers easier.) Cool several minutes; slip off skins. Discard seeds and chop.

Hot Pack: Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils. Reduce heat and simmer for 30 minutes, stirring occasionally. Ladle hot into clean, hot pint jars, leaving 1&Mac218;2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Process in a boiling water canner 15 minutes up to 1,000 feet above sea level