though i'm so new to it, i decided to document my efforts in preserving. since i'm so new to it and there are some things that could go wrong, i recommend everyone do their homework before following any method.
canning still intimidates me a bit so i decided to freeze tomato sauce and salsa in jars. one forum mentioned that you cannot freeze glass as it will crack upon thawing. others sources said it was fine, and ball has recipes for freezer jams, so i went with freezing.
about a quarter of the tomatoes were rotting, and heirloom tomatoes are so watery that i ended up with 6 half-pint jars each of sauce and salsa. both are really tasty, and half-pint servings are perfect for our family of two (humans=).
typically i search around and read various recipes until i get a feel of how much of what to put in, and i do taste-tests throughout. (with caution because these sauces get hot!)
the excess plum tomatoes were sprinkled with salt and dehydrated almost two days to make "sun-dried" tomatoes. they're stored in a jar in the fridge and will come in handy when i make raw cheez-its or the happy raw kitchen's yummy eggplant caponata.
keeping with the italian theme i apparently have going, i roasted sweet peppers and stored them in a jar of olive oil and dried rosemary. (without garlic because i read it could cause botulism toxins to develop.)
since i didn't plan on eating them right away, i stored the jar in the fridge. i imagine these roasted peppers would taste nice on some raw pizza or pita bread with hummus.
the original plan was to strip my 8 basil plants to make lots of pesto, but once i saw how much wildlife was living in and amongst them, i decided to just take off the larger leaves and leave the "basil bellagio" be.=)
even biggles (and a stray who left us a stinky gift) are drawn to those basil plants!
*
squash chips are... well... interesting. to be honest, it took awhile for squash chips to grow on me, and i'm still not sure if i really like them. john loves them and i want to like them so i make them often. 
slice zucchini, yellow or golden squash thin (a mandolin slicer works like a dream), then soak in cool water with a few tablespoons apple cider vinegar for about 2 hours.
after placing them on dehydrator sheets, sprinkle with a little himalayan salt and chipotle powder if you like spice, and dehydrate at 115° until crispy.
badda bing badda boom, you've got yourself a healthy snack.=)
same procedure for eggplant bacon - slice thin, marinate, place on trays, dehydrate at 115° until crispy.
2 T maple syrup
2 T olive oil
4 T nama shoyu
1/2 tsp. chipotle powder
=)
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