Michigan Thread - all are welcome!

[Sally PB]

Read this post for how to make essentially free tomato sauce.
https://nwedible.com/stop-throwing-...=Put all the clean cores,up in that sauce pot.

 

[Sally PB]

Some hometown pride here...

On the LP side of The Bridge, there is a visitor's center with history, gifts, etc. I don't know if it's still there. Anyway. As you walked in, there was a long desk with Knowledgeable People behind it. On the wall behind and above that, there was a mural that ran the width of the room. It was Native Americans in canoes, with clouds, and the bridge, I think too. It was painted by Betty Beeby, who lived in my home town of Eastport, MI.

The last time we went to the UP, we stopped there. The mural was gone. Covered up, not painted over. I asked someone about it and he said there was a smaller version in one of the offices, and let us in to look at it. I asked him, "Can you find all 14 of the Native Americans?" (I think that's the number.) He gave me a blank look. I pointed out the three or four most visible, and he said he'd never noticed that they were there.

 

[fuzzi]

Can you share a link, please?

Not an article, but a thread:
Post in thread 'Honey the miracle chicken' https://www.backyardchickens.com/threads/honey-the-miracle-chicken.1648241/post-28250439

 

[Chickin Fairy]

Well, to be honest, I don't love it. But I haven't found any other way to peel tomatoes or peaches efficiently. This time of year, to have a saucepan of water simmering on the stove, adding to the humidity in the house... bleah.

Someone on one of the garden threads said she puts her tomatoes in the freezer as she gets them. Then when she has enough to can, she takes them out, lets them thaw, and the skins slip right off. I haven't tried that, but I don't have enough freezer space for all the tomatoes I'd need.

I had put 12 lbs of tomatoes in the freezer to try this method, so I will let you know how this one turns out!

 

[1muttsfan]

I find that about 15 to 20 seconds in simmering water is enough to loosen the skins up. When I do can tomatoes I prefer to can rough chopped tomatoes that have been brought to a boil.

 

[1muttsfan]

And please folks, no matter what kind of tomatoes you can, make sure you add bottled lemon juice as directed depending on the size of the jar, and properly process them. If there is anything other than tomatoes in the jar they must be pressure sterilized.

 

[Hillbilly Hen]

I won't be doing any tomatoes this year. I still have 90 quarts. I also have 49 quarts of pasta sauce

 

[Chickin Fairy]

I use only tested/safe canning recipes and the one I have has me add lemon juice and citric acid, so I'm good! My salsas I add ACV (store bought ONLY because you can't guarantee acidity levels in homemade apple-scrap or ACV) and lime juice. I test my acidity with a pH probe, my salsas are usually in the 2.9 pH range.

 

[Chickin Fairy]

And please folks, no matter what kind of tomatoes you can, make sure you add bottled lemon juice as directed depending on the size of the jar, and properly process them. If there is anything other than tomatoes in the jar they must be pressure sterilized.

Pressure canned for salsas? I water-bath mine with a tested recipe.

 

[Chickin Fairy]

I dehydrate tomatoes, too, to make tomato powder. I use it on eggs and so many other recipes. You can add water to it to make a simple tomato paste as well.