turn summer’s bounty into pantry treasures 🍑
Our new fruit and veg boxes are packed with peak-season produce.
These juicy arrivals channel sun-dappled, open-air markets, right here at Summerhill.
From the jewel tones of pickled eggplant to the sun-bright sweetness of canned baby gold peaches, each recipe is a small act of keeping summer close. Whether you’re new to preserving or carrying on a family tradition, these steps are easy, satisfying, and worthy of a place on your shelves.
Recipes Include:
Pickled Eggplant — tangy, tender, perfect alongside cheese or tucked onto a pizza.
Summer Tomato Salsa — bright and zesty, ideal for morning eggs or taco night.
Canned Roma & San Marzano Tomatoes — a jar of pure sunshine for soups and stews.
Canned Tomato Recipe 🍅
20–30 San Marzano tomatoes
1 teaspoon coarse salt
Preheat oven to 350°F. Bring large pot of water to boil over high heat; reduce heat to a simmer and cook tomatoes until skins wrinkle, 3–5 minutes. Remove from heat, drain, and allow to rest a few minutes, then peel skins. Pack into sterile jars to just below the neck; add salt, screw lids on lightly. Use your preferred canning method to process. Makes 4 jars.
Canned Salsa Recipe 🌶️
16 Roma tomatoes
1 large white onion
1 tablespoon vegetable oil
4 serrano peppers, seeded, finely chopped
1 cup cilantro, finely chopped
1½ teaspoons kosher salt
Preheat oven to 350°F. Heat oil in a heavy skillet over medium heat; sauté onions until slightly translucent. Add tomatoes and peppers; bring to a boil, then immediately remove from heat. Stir in cilantro. Spoon into sterilized jars, leaving space just below the neck; screw lids on lightly. Use your preferred canning method to process. Makes 2 jars.
Pickled Eggplant Recipe 🍆
6 baby or 3 large eggplants
1 cup Kosher salt (plus 2 teaspoons)
6 hot peppers, finely chopped
1 head garlic, peeled and sliced
Kosher salt
Extra-virgin olive oil
White vinegar
Peel eggplants, slice thin lengthwise, then into ribbons. Place in a colander, layering with 1 cup salt. Weight down and drain for 24 hours. Rinse and drain on paper towels.
In a large pot, bring to boil boil 1 part vinegar with 2 parts water. Add eggplant, remove from heat after 10–15 minutes, and drain, squeezing out excess moisture.
In a large bowl, mix eggplant with garlic, peppers, and 2 tsp salt. Add enough oil to coat. Pack into hot sterilized jars, leaving space at the top. Drizzle extra oil over, poke to remove air, and screw on lids. Use your preferred canning method to process.
If not canning, marinate at least 2 hours at room temperature or refrigerate 2–3 days before serving. Bring to room temperature before serving. Makes 1 jar.
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