My almost finished tomato paste sat in the fridge the last couple days. It tasted really good as it was, so this morning I decided to just process it as a very thick tomato sauce.

I ended up with 5 full half-pints for the pantry. And enough left over for my breakfast scrambled eggs (along with some cooked collards and onions). All 5 lids made a nice pop after I pulled them out of the water.

IMG_4956.JPG
 
Last edited:
Just finished my B&B pickles. The thick-slice cone on my mixer attachment cuts pretty thin, around 1/16". It'll work.

I ended up with 3 full quarts and an almost-full quart that's in the fridge. I would've used pint jars but I'm out and I'm not buying any more jars this year. And I needed to use the quart jars for something...

I did not try the low-temp for 30 minutes pasteurization method. I felt like it would be safer processing with a hard boil for the recommended 10 minutes. Well, I actually gave them 12, so I hope they're not too soft.

IMG_4967.JPG
 
Last edited:
All the approved salsa recipes I've seen just give the option of processing in pint jars, with no processing time given for quarts.

Since salsa is more of a side dish to me than a condiment I'd like to can some in quarts. So I wonder if I could can it in quarts and add 5 or 10 minutes to the processing time, and still be safe.

I guess another option would be to process the quarts and keep them in the fridge.

Oh yeah, made a little jar full of pickled horseradish yesterday. The root was old and it's a little tough, but there's a new root in the garden waiting to be dug up.

IMG_4964.JPG
 
Last edited:
I personally like the more pronounced flavor of rutabaga often served with potatoes ,carrots and cabbage in my home. Boiling them instead of roasting tones them down a little bit. I prefer them roasted more often than not, but still use them in a boiled beef dinner. Often in boiling the dinner, corned beef/beef roast, bay leaf, black pepper, a bit of pickling spice, garlic is in the seasoning mix. Roasted , I toss them in olive oil and herbs/spices, often oregano, a bit of garlic, rosemary, salt , red pepper flakes and black pepper. Experiment a bit and suit your own taste! They will always have more pronounced flavor than a plain potato but together they both compliment a dinner, for me. They are similar a turnip, but have their own thing/taste. I admit getting tired of them some winters, but I eat them often.
Thank you ♡
 

New posts New threads Active threads

Back
Top Bottom