Got a Little Sauced this Weekend
We finally reached peak tomato and spent the weekend processing them. All told we ended up with 120+ pints of tomato and pasta sauce, plus lots of real ketchup.
We finally reached peak tomato and spent the weekend processing them. All told we ended up with 120+ pints of tomato and pasta sauce, plus lots of real ketchup.
It's easy to make delicious, spicy, tangy and tasty pickles at home, the old fashioned way using this simple, but amazing 100 year old recipe
It's a big weekend of saucing & canning tomatoes (all grown from seed collected last year!). Varieties from front to back: Celebrity, Black Krim, and Costaluto.
Our first two tomato harvests gave us 40lbs of Chef's Choice, Heinz, Roma and Tiren tomatoes, which are about to be processed and jarred as sauce to take us through the winter.
Long before refrigeration pickling was the way to preserve food and keep it flavorful. Super simple, you can create any great pickled food yourself. Here's how
Since we're trying not to let anything go to waste, I'm packing all these extra cucumbers to make summer pickles. It's an old recipe that's easy and very tasty!
We're trying to not let any of the garden produce go to waste this year (much to the chicken's disappointment), so we've been canning, drying, pickling and preserving everything possible.
Sweet peppers are ripe so we're pickling and roasting today so we can preserve them for later. Pickled peppers are delicious and super easy to make with this recipe.
The tomatoes are starting to ripen. In the photo, clockwise from top left, it's Carbon, Brandywine and Roma. Lots of saucing and canning is in our future.
This year's "jam session" yielded about 3 gallons of blackberry and raspberry jam. We picked a little more than 20 lbs of fruit and used this foolproof recipe