| T O P I C R E V I E W |
| Rivergirl_2007 |
Posted - Aug 15 2007 : 4:50:24 PM
People are starting to hide when they see me coming. I have made "Italian Zucchini", catsup, stewed tomatoes, tomato juice, and spaghetti sauce. The tomatoes are still growing. Help. I have recently retired and have been canning every day since the garden started producing. I need canning recipes. Thank goodness the zucchini and cucumbers have finished. |
| 25 L A T E S T R E P L I E S (Newest First) |
| Rivergirl_2007 |
Posted - Aug 30 2007 : 12:18:57 PM
Hello - I just wanted to report on the soup. I have just finished my first batch (got 19 pints) and it is wonderful. I have enough tomatoes to make another batch and am going to start it today. We eat a lot of tomato soup, especially during the winter for lunch. |
| MsCwick |
Posted - Aug 27 2007 : 1:31:30 PM
That salsa recipe makes 7 half pints |
| Rivergirl_2007 |
Posted - Aug 27 2007 : 10:10:08 AM
Brenda and Angie - Thanks to both of for the websites. I have visited both and have bookmarked them. I have 2 1/2 bushels sitting in my kitchen and am going to start tomato soup today. We went away for the weekend and I seriously thought someone would come by and take them all away, but I guess my Irish wishing ran down the track with the horses. Oh well, I've been wanting to find a good soup recipe anyway and now that I'm retired, I have time to make it and I am sure I will be very grateful during the coming year. |
| Mari-dahlia |
Posted - Aug 26 2007 : 1:30:02 PM
One year I had a ton of little plum tomatoes and read an article about smoking them. First you dehydrate them a little in a dehydrator or in your oven on low heat. Then you smoke them on the grill or in a smoker. They are really good and you use them like sundried tomatoes or just eat them plain.
Marianne |
| brightmeadow |
Posted - Aug 24 2007 : 7:45:39 PM
Last year I learned to make my salsa this way:
Cut up the veggies fine. Salt them and let them sit for a while - at least an hour but 2 or 3 is better.
Pour through a strainer. Save the juice - can it if you like. Kind of like V-8 but zestier. I love this for breakfast.
Then bring the remaining solids up to a boil. Use a slotted spoon when filling the sterilized jars. When all the veggies are in the jars, can the rest of the juice.
We like chunky salsa and pouring off the juice twice seems to be the best way for us to get it.
You shall eat the fruit of the labor of your hands - You shall be happy and it shall be well with you. -Psalm 128.2
Visit my blog at http://brightmeadowfarms.blogspot.com ,web site store at http://www.watkinsonline.com/fish or my homepage at http://home.earthlink.net/~brightmeadow |
| Brew Crew |
Posted - Aug 24 2007 : 5:58:06 PM
My mom and I have always done them "water bath" style, but good point about the lemon juice!
All this tomato talk makes me crave some tomato juice-- freshly juiced, still hot from the pot! All your recipes sound so yummy, can't wait to try some of the salsa. The last time I tried making salsa, the peppers ate my hands raw and in the end the finished product wouldn't even qualify as "mild". More like soft veggies in a jar. :(
"There is a Happy Dale far, far away. . ." -Arsenic and Old Lace |
| brightmeadow |
Posted - Aug 24 2007 : 3:34:50 PM
I was reading the Ball canning bible last night and noticed the boiling water bath recipes for plain tomatoes mostly said to add lemon juice (to increase the acid content) Some of the newer varieties of tomatoes are lower acid.
I also noticed the boiling water batch recipes said to process quarts for 40 minutes while the pressure canner recipe said to do 20 minutes. It sounds like a time savings, but it actually works out about the same in practice because it takes 10 minutes to bring the pressure up and another 10 minutes to bring it back down after processing. I guess it saves fuel energy to use the pressure canner, so it might be a "greener" method.
You shall eat the fruit of the labor of your hands - You shall be happy and it shall be well with you. -Psalm 128.2
Visit my blog at http://brightmeadowfarms.blogspot.com ,web site store at http://www.watkinsonline.com/fish or my homepage at http://home.earthlink.net/~brightmeadow |
| KYgurlsrbest |
Posted - Aug 24 2007 : 07:45:24 AM
Hey Christine!!!
How much salsa does the recipe you gave make? I'm going to put some up this weekend, I think, and was just curious.
Jonni
"She was built like a watch, a study in balance ... with a neck and head so refined, like a drawing by DaVinci"...
NY Newsday sportswriter Bill Nack describing filly, Ruffian. |
| Rosemary |
Posted - Aug 22 2007 : 2:09:26 PM
quote:
Originally posted by Rivergirl_2007
Me again - Rosemary, have you tried canning gazpacho? I've only had it a couple of times and did like it.
Euw! Nooooooes! Gazpacho HAS to be served fresh. I've seen canned gazpacho in stores, but I never bought any because, well you know, euw!
Sorry...but I guess you could give it a try. Tell us how it came out! |
| Georgia |
Posted - Aug 22 2007 : 12:40:32 PM
Shirley- yes I do. It is www.mountain-breeze.com Its a great site for all kinds of recipes. I did make the tomatoe soup yesterday and it turned out wonderful. I added a couple of roasted red peppers.
dreamer |
| Rivergirl_2007 |
Posted - Aug 22 2007 : 12:26:33 PM
Me again - Rosemary, have you tried canning gazpacho? I've only had it a couple of times and did like it. |
| Rivergirl_2007 |
Posted - Aug 22 2007 : 12:23:47 PM
Angie - do you have the web address for mountain-breeze canning. I have tried to locate it, with no results. |
| Rivergirl_2007 |
Posted - Aug 22 2007 : 12:19:37 PM
Thank you to all for the wonderful recipes and suggestions. You are all great.
Cristine: Please give us your recipes for the mock berry jam with ripe and green tomatoes. I am very limited on freezer space, so really need to "can" whatever I can.
Aimee: Do you can your stew base? I hadn't thought of making that. I used to dehydrate a lot of vegetables and make my instant soup mix (which wasn't really instant because you still have to cook it, but was delicious). How long would you process it? Water or pressure? |
| Rosemary |
Posted - Aug 20 2007 : 07:55:53 AM
Don't forget gazpacho to enjoy right now, while the weather's still hot! I like to add champagne to mine right before serving (for fancy feasts), or if that's not in the budgte or kids are involved, sparkling mineral water -- something to give it a fizzy edge. You serve it cold, of course. Lots and LOTS of garlic and cilantro are essential, in my book.
I opted out of tomatoes this year. I envy you! :-) |
| KYgurlsrbest |
Posted - Aug 20 2007 : 07:11:40 AM
Ok--about tomatoes.
Do you have to pressure can them, or can they be waterbathed?
In looking for a pressure canner, what's the best size, what's the best brand? I only have ONE ripe tomato, but I'm counting on the others to catch up, and I thought I'd like to can sauce.
"She was built like a watch, a study in balance ... with a neck and head so refined, like a drawing by DaVinci"...
NY Newsday sportswriter Bill Nack describing filly, Ruffian. |
| Alee |
Posted - Aug 19 2007 : 9:20:50 PM
I am going to make homemade tomato sauce. I am really excited! :)
Alee
The amazing one handed typist! One hand for typing, one hand to hold Nora!
http://home.test-afl.tulix.com/aleeandnora/ |
| brightmeadow |
Posted - Aug 19 2007 : 6:36:59 PM
Here are 115 ways to prepare tomatoes! http://plantanswers.tamu.edu/recipes/carvertomato.html
I bought a copy of this booklet about 20 years ago, when I visited the George Washington Carver National Park. Now it's online! Wow...
You shall eat the fruit of the labor of your hands - You shall be happy and it shall be well with you. -Psalm 128.2
Visit my blog at http://brightmeadowfarms.blogspot.com ,web site store at http://www.watkinsonline.com/fish or my homepage at http://home.earthlink.net/~brightmeadow |
| Celticheart |
Posted - Aug 18 2007 : 11:25:49 AM
I slow roasted some of my tomatoes last year. They're wonderful! I'm doing more this year.
"Nature always has the last laugh." Mrs. Greenthumbs
|
| aimeeravae |
Posted - Aug 17 2007 : 9:32:00 PM
One thing I love to have on hand and always run out of is stew base. There is not an exact method for this one. I juice my tomatoes, reserving a few for chunks. Add carrots, cabbage, green beans, anything you like in stew. Except meat. Pressure cook to be safe. This is great for any kind of meat, because its different everytime. I brown the meat and thrown the whole works in the crock pot. We have tried it with venison, pork, buffalo and even pheasant. Its all great! |
| MsCwick |
Posted - Aug 17 2007 : 2:01:52 PM
4 qt chopped green tomatoes
3 qt chopped and peeled tart apples
1 lb dark raisins
1 lb white raisins
1/4 cup minced citron(no they dont mean vodka girls), lemon, or orange peel
2 cups water
2.5 cups brown sugar
2.5 cups sugar
1/2 cup lemon juice
2 tbsp cinnamon
1 tsp nutmeg
1tsp cloves
Combine all ingredients in large saucepan. Cook slowly, stirring often, until tender and slightly thickened. 35-40 mins. Fill pint jars or quarts with hot mixture, leaving 1/2 inch headspace. Process in boiling water callter for 15 mins. Makes about 7 quarts |
| Kay Marie |
Posted - Aug 17 2007 : 08:53:53 AM
Cristine:
Please share your green tomatoe pie filling recipe. I would love to put some of this filling up to give as Christmas gifts. I also think the pie would be great for the next chuch supper.
I'm a city farm girl so I'm not blessed with lots of tomoatoes, but love to can. The farmer's market sees me coming a long way off during season. One day I too may be blessed with an over abundant garden.
|
| LisaLu |
Posted - Aug 17 2007 : 08:24:51 AM
Rivergirl: I'm in the same boat! I have too many maters...I have done it all..sun-dried,canned whole-chopped-saused,slow roasted, and now I just put a pot on the stove,add cloves of garlic, fresh pulled basil, onion, cook it to simtherins, put it thru a foodmill to remove skins, seeds, etc,and put the sauce in a freezer bag, poof done! My slow roasted receipe is awesome...
Quarter 10 roma tomatoes - place on parchment paper on cookie sheet, set aside.
In bowl make topping:
8 cloves pressed garlic
14 large leaves of fresh basil, torn into small pieces
1/3 cup sugar
salt/pepper
splash of balsamic vinegar (just enough to get it all wet)
Mix it up and place a small amount atop your tomatoes.
Bake for 2 1/2 hours in 275 degree oven.
They are a flavor explosion!!!! I put them on everything, salads,sandwiches,pasta,bread,eggs. I keep them in a container in the frig, they will keep for 3 weeks...Hope you like em!
Happiness is homemade... |
| Georgia |
Posted - Aug 16 2007 : 07:44:55 AM
I found this on the web under mountian-breeze canning. It sounds great but I don't have enough tomatoes to try it.
Tomato Soup
From: Diane Carrette
Chop:
1/2 bushel tomatoes
1 bunch celery
10 medium onions
Simmer vegtables together for 2 hours.
Cool enough to handle and put though sieve (or Squeezo Strainer).
Add:
1 1/2 cup brown sugar
1/4 cup coarse salt
1 lb butter
Mix and add:
Small amount tomatoe mixture
2 cups flour to make paste
Bring to boil stirring often, taking care not to burn.
Ladle into clean, sterile jars and cap with rings and lids.
Water bath for 20 mins.
COMMENTS: CAUTION -- You will never settle for canned tomatoe soup again.
This soup is very good served with added cooked rice, noodles or ravoli.
dreamer |
| KYgurlsrbest |
Posted - Aug 16 2007 : 06:39:24 AM
Wow, lucky you! Mine are still green. Still. Doesn't look like they'll be changing anytime soon, either. I had such high hopes for them (sniff).
I'd still be canning those buggers, and getting them into juice, diced, and whole tomatoes for the winter months--it's amazing how many canned tomato products I use for sauces, soups etc...it would be worth it's weight in gold to have tomatoes so productive!!!
Make salsa for christmas gifts!
"She was built like a watch, a study in balance ... with a neck and head so refined, like a drawing by DaVinci"...
NY Newsday sportswriter Bill Nack describing filly, Ruffian. |
| KYgurlsrbest |
Posted - Aug 16 2007 : 06:37:19 AM
Wow, lucky you! Mine are still green. Still. Doesn't look like they'll be changing anytime soon, either.
I had such high hopes for them (sniff).
I'd be canning those buggers, and getting them into juice, diced, and whole tomatoes for the winter months.
"She was built like a watch, a study in balance ... with a neck and head so refined, like a drawing by DaVinci"...
NY Newsday sportswriter Bill Nack describing filly, Ruffian. |
