| T O P I C R E V I E W |
| Sherries Farm |
Posted - Aug 25 2004 : 9:19:34 PM
make salsa! Imagine the rain coming down...a bit of sun off in the distance and tons of sauce tomatoes just screaming to be picked. Grabbed a pepper, some garlic and an onion from the garden and whalaaaa...four pints of salsa.
I will most likely make up another batch this weekend as there are still lots of tomatoes just on the verge of turning red.
Now to keep DH from giving jars of salsa away. I only did a small batch last year and he was handing it out. Trying to be neighborly...gotta love him.
Sherrie
"When you care enough, you make it yourself."
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| 25 L A T E S T R E P L I E S (Newest First) |
| Aunt Jenny |
Posted - Sep 10 2004 : 1:43:59 PM
It is amazing that those silly hard little things do ripen in time!
I picked about 5 lb of green ones this morning to make pickled green tomatoes this afternoon. I need to start picking cellar tomatoes though. I have way too many to pick quickly when frost threatens..and that could be any day now!!
Jenny in Utah
Bloom where you are planted! |
| cecelia |
Posted - Sep 10 2004 : 12:22:12 PM
Clare & Aunt Jenny - thanks so much for your input. The house I had before I married, didn't have a basement and I never ended up with as many green tomatoes as it looks like I'll have now. I'm going to definitely try keeping them in the cellar to ripen them, if the frost comes before the red does! Maybe I'll try frying them too, but somehow I can't get used to the fact that they're green (makes me think they'll be bitter).
Cecelia
ce's farm |
| Aunt Jenny |
Posted - Sep 09 2004 : 2:52:19 PM
I do the same thing to ripen my green tomatoes at first frost...I always have alot..and they do fine.
I love fried green tomatoes and pickled green tomatoes too. What do they taste like??? Hmmmmm they have a taste all their own I guess...crispy and good..depends on the seasoning you use and what you fry them in I guess. I use butter myself and sprinkle them while cooking with some fresh or dried herbs, onion powder and lots of pepper and salt.I think this year we may have alot of those things.
Jenny in Utah
Bloom where you are planted! |
| Clare |
Posted - Sep 09 2004 : 1:17:29 PM
I always pick any green tomatoes whenever the first frost threatens. I put them in my basement (or any cool dry place) to ripen.... and it always works. Just lay them on newspaper and make sure none are touching. I'll have fresh tomatoes for a couple months past the end of my season. Now that is definately a good thing!
****Gardener, Stitcher, Spiritual Explorer and Appreciator of all Things Natural****
"Begin to weave and God will give the thread." - German Proverb |
| Eileen |
Posted - Sep 09 2004 : 12:28:43 PM
Never tried fried greens but have salvaged unripened tomatoes by pulling roots and all out of the ground and hanging them upside down in my cellar with a paper bag around them. They ripened enough to can a while later.
Eileen
songbird |
| cecelia |
Posted - Sep 09 2004 : 12:14:58 PM
About tomatoes - we had over 3 inches of rain last night alone thanks to H.Frances; the rest of my tomatoes may never ripen! Has anyone ever tried fried green tomatoes? I have recipes, but what do they taste like?
Cecelia
ce's farm |
| Kim |
Posted - Sep 09 2004 : 05:09:31 AM
OOOOh, Pear Salsa! Sounds wonderful. Are you willing to share the recipe, Sharon?
farmgirl@heart
Longaberger Lover and all things antique |
| sleepless reader |
Posted - Sep 09 2004 : 12:30:18 AM
Oh, Dave, you must stay up really late and catch the "infomercial"! It's a cool little machine that vacuum seals food into special bags. The bags come on a roll and you can make them as large or (reasonably) small as you need. It really does seem to keep food better in my freezer (less or no burn) and the jar sealing attachment is good too. It CANNOT be used to can food in place of water bath or pressure canning. I wish it could, as I sit here (after midnight) waiting for the last batch of Pear Salsa to finish! Mine is made by Tila.
Sharon |
| n/a |
Posted - Sep 08 2004 : 8:42:09 PM
Sealing machine? Can someone enlighten me, please? |
| Kim |
Posted - Sep 08 2004 : 3:16:32 PM
I'm assuming it won't work with liquids in a jar? When you freeze tomatoes, do you just quarter them and seal them in a bag? I got a few fresh ones from a friend of mine yesterday....
farmgirl@heart
Longaberger Lover and all things antique |
| Aunt Jenny |
Posted - Sep 08 2004 : 09:25:25 AM
One of my grown sons got mine for me for a Christmas gift about, gosh 4 years ago...and I love mine too. I will have to try the strawberry thing. I wish I had the attachment for reg size jars though..mine came with the wide mouth and I have never gotten around to getting the one to fit the other size. (I have more jars that are not wide mouth)
Jenny in Utah
Bloom where you are planted! |
| sleepless reader |
Posted - Sep 08 2004 : 08:05:22 AM
I use mine to seal up stuff that I've dehydrated; prunes, friut leather, etc. I've also sealed strawberries and kept them in the frige for weeks! I was amazed...felt like I was on a tv commercial:) It's a fun thing to use. We've done that marshmallow thing too. It is weird!
Sharon |
| Aunt Jenny |
Posted - Sep 07 2004 : 6:39:44 PM
I have used mine to seal up jars of rice and beans and like that...jerky a couple times too. My sons who were teenagers at the time had to put marshmellows in a jar and suck the air out...weird..you will have to try it.!
Jenny in Utah
Bloom where you are planted! |
| Kim |
Posted - Sep 07 2004 : 4:17:23 PM
Has anyone used their sealing machine for canning? I have an attachment for it to suck out the air from canning jars. I got my 2 yrs ago for Christmas and LOVE it!
farmgirl@heart
Longaberger Lover and all things antique |
| Sherries Farm |
Posted - Sep 06 2004 : 7:57:25 PM
Way to go Dave...a little bit at a time is better than nothing...
Happy preserving...
Sherrie
"When you care enough, you make it yourself."
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| n/a |
Posted - Sep 06 2004 : 7:22:51 PM
Dilly Beans (New York State has had mucho rain and no Sun, so the nice tomatoes are not abundant this year), but the garlic and dill and beans did very well, put up 9 pints of dilly beans (ha!) two of them are gone, but I re-pack them with hardboiled eggs and wait two weeks, so I get double-duty from the brine/garlic/dill/cayenne solutions. First time I canned was last year, 4 pints, 9 this year (hey, I am a guy and still learning). An Italian landlady 30 yrs ago used to pickle green tomatoes..... |
| cecelia |
Posted - Sep 06 2004 : 7:00:41 PM
Finally had a beautiful, large, tasty red tomato from my garden. We have had sun for the past few days, guess they just needed that! Beans are all done though. Rain to come from Wednesday on, compliments of Frances.
Cecelia
ce's farm |
| cecelia |
Posted - Aug 28 2004 : 1:46:57 PM
We just finished with a morning of fast-moving thunderstorms, with more forecast, though the sun is shining through. The weather here in the past week turned very hot/humid; all my tomatoes are still green, as they have not seen any sun lately! Green beans are doing very well, however.
Cecelia
ce's farm |
| Aunt Jenny |
Posted - Aug 27 2004 : 9:28:35 PM
Small world..I am doing corn first thing in the morning. My sweet neigbor Pauline (I love that name) left a bunch of fresh corn on my kitchen porch today!! We went to the fair tonight so I didn't get to freeze it tonight, but will first thing tomorrow. She grows the best bicolor corn organically..yum!! I am going to do the same thing...freeze it in pouches from my sealer. I love doing that. My second son (24 now) got it for me for Christmas 3 years ago and I have used the heck out of it!!
I canned a bunch of my own white corn last year and still have plenty..we always use up the frozen corn first!!
Have fun!!!
Jenny in Utah
Bloom where you are planted! |
| Sherries Farm |
Posted - Aug 27 2004 : 7:22:03 PM
Corn, corn everywhere.
It seems the week for freezing and putting up jars of the harvest. DH brought home a huge box of corn from down in the valley (five minutes down the hill from us). We had all three kids husk the corn while I was at work and now I am blanching, wrapping and using my Sealing machine to place them in pouches. 'Bout time I put that too good use...got it for Christmas last year (yes, I put it on my list).
DH wants to go get another box to do corn kernels. Told him he has to help me...I'll blanch and cool, he can use the kernel cutter. Sounds like a good way to spend quality time together. LOL
Have a great evening....
Sherrie
"When you care enough, you make it yourself."
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| jpbluesky |
Posted - Aug 27 2004 : 1:01:01 PM
Thanks for all the good tips! No more peeling for me! I will leave the skins on now.
I am excited to try salsa. And freezing. My daughter washed, dried, and froze her blueberries in bags this year. Supposedly, you can take them out and eat them slightly frozen and they are yummy. I do not freeze very much, mostly put up in jars, then the possible loss of electricity does not become a factor in my food preservation.
jpbluesky
Love those big blue skies and wide open spaces. |
| Clare |
Posted - Aug 27 2004 : 12:51:08 PM
I have successfully frozen whole tomatoes, with the skins on, in batches appropriate to my receipe size. If you thaw the tomatoes out before putting them in your receipe, the skins fall right off ..very easy. I was also told there's no need to blanch them before freezing, just give them a good wash (I know--contrary to the usual method).... since I grow them organially anyway, I figure that there's no worry... and I've been doing it for several years now. It's about as painless a way to preserve tomatoes that I can think of. Flavor holds well, etc. Another option.
****Gardener, Stitcher, Spiritual Explorer and Appreciator of all Things Natural****
"Begin to weave and God will give the thread." - German Proverb |
| sleepless reader |
Posted - Aug 27 2004 : 12:07:28 PM
We've had a very cool week, but it's supposed to heat up again this week end. Just in time for (yep, you guess it) more tomato canning! Jenny, I think I'll try your idea of leaving the skins on the stewed tomatoes. One less step won't be missed, and it sounds good for stews and such. Jeannie, as for processing salsa, follow the Blue Book guidelines. I have a recipe that I'd be happy to send you (contact me directly if you want it). All I know is that our local canning store lady says to use an approved recipe and DO NOT change amounts. Something to do with ph, and the amounts of peppers and cilantro matter. She is an official "Master Canner", so I heed her warnings.
Off now to dig out jars...
Sharon |
| Aunt Jenny |
Posted - Aug 27 2004 : 11:24:24 AM
I bet I will have a glut of green tomatoes this year too..I will have to try chow chow!! Sounds like something we would like.
Yes, Jeannie......that is about exactly how I do salsa!
I like to can stewed tomatoes too..I quarter my tomatoes though, and leave the skins on (they slip off and taste like added sun dried tomatoes when used in stews and stuff) hardly ever peel them!! I use alot of my canned tomatoes in the winter. I just hope mine hurry up and ripen..we had frost on the grass this morning at 7am...I wonder how cold it got last night????
Jenny in Utah
Bloom where you are planted! |
| MeadowLark |
Posted - Aug 27 2004 : 08:46:35 AM
It has been a wierd summer for tomatoes where I live. I have lots of green tomatoes so I plan on making Green Tomato Chowchow. Its easy and delicious cold on meats especially grilled brats or hot dogs. I like it on roasts. My daughter dips chunks of cheddar cheese in it.
Time Flies |
