What are you canning now?

[3goodeggs]

The left over jar juice also makes a wickedly good pasta salad

.Red, this site has a recipe index. You can find most things you've seen here there. Thanks to the great ladies like momagain who took the time to post them for us. I can never find my copy but it is always here on BYC.

 

[Kismet]

HI, does anyone have a recipe for canning tommy toe tomatoes?

Last year I was awash in cherry tomatoes. I ended up making tomato soup with them. I cooked them whole with chicken stock (I am awash in that, too, lol), added salt, pepper and basil, juice from a lemon, and maybe some other veggies - it's different every time. Then, I puree the lot in my food processor. The skins are churned into tiny pieces, and that's the worst part of tomatoes to me - skinning them. I can it in my pressure canner, because of the chicken stock. If I make it without stock, I can then use a hot water bath, depending on what other vegetables I may have added. Since I got my pressure canner though (last year), I find that I am using it for almost everything (except pickles), just to be on the safe side.

I only have one cherry tomato plant this year, for salads. I'd much rather deal with the larger ones, even if I do have the extra step of taking off their skins.

 

[redhen]

This is where I found the recipe for cowboy candy.   http://www.dixiechikcooks.com/2011/11/08/candied-jalapenos-cowboy-candy/

Thanks Holy!

 

[Chicky Babe]

So after reading the cowboy candy recipe, I was wondering about the taste. Do they taste kinda like bread and butter pickles just with jalpenos?

 

[Back2MyRoots]

that's the worst part of tomatoes to me - skinning them.

No way! It's totally easy---easier than regular tomatoes! My husband and I peeled 6 pounds of cherry tomatoes last night in 15-20 mins! I take a super sharp pearing knife and cut a slit in the bottom of each. Then I drop about a pound at a time into boiling water using a canning basket and let them go for about 15 seconds. Then I dunk them in an ice bath for about a minute and the skins just pop off!

 

[Two Creeks Farm]

Tons of pickles, pickle relish and freezing loads of zucchinni in many forms...also dehydrating tons. Looks like we will have green peppers next week which is the earliest ever here, usually end of august!

 

[rancher hicks]

Hi folks,

So far this year, I've done alot of rhubarb plus jams. I also have done some strawberry plus jams. I did one uses Grapefruit. I also did some Apple Sauce with some left over apples from the school I volunteer at. The head of the kitchen gave them to me for the chickens but they were to good to give to the birds so I bought a couple of Granny Smiths and cooked them all up for Apple Sauce.


Berries are expensive and the plants I planted last year won't yield anything this year. It looks like I won't be doing many jars or giving it away. I'll have to pick again though not much.


Apples in NY are not good this year. We had a dry spring and a late frost that cost 80% loss for some orchard. The moral is Can when the harvest is plenty cuz you don't know what the next year will bring. I do hope the tomatoes do good this year. I've bought lots of jars.

I bought three books for canning. I selected those I liked from the library to buy. "Preserve It", " We Sure Can" and "250 Home Preserving Favorites".

 

[Olive Hill]

No way! It's totally easy---easier than regular tomatoes! My husband and I peeled 6 pounds of cherry tomatoes last night in 15-20 mins! I take a super sharp pearing knife and cut a slit in the bottom of each. Then I drop about a pound at a time into boiling water using a canning basket and let them go for about 15 seconds. Then I dunk them in an ice bath for about a minute and the skins just pop off!

That's only 2 quart jars. You'd have more than an hour into peeling one canner load of tomatoes... and that's just plain old canned tomatoes and doesn't count prepping jars and lids, and packing jars. You'd have more than an hour and a half into skinning enough tomatoes just for one canner load of salsa. And you had two people working. It may be easy, as in not hard work... but it's extremely time intensive.

To give some perspective, the same weight of fruit is only 13-14 tomatoes in the large varieties, such as Celebrity. That's only two 30 second batches through a big blanching pot.
At that rate you'd have three hours into skinning just one bushel of tomatoes.

 

[Olive Hill]

So far this year, I've done alot of rhubarb plus jams.

At first I read this as "Rhubarb Plum Jam" and I thought, "OMG! That sounds DELICIOUS!" And....now I'm going to have to make rhubarb plum jam.

 

[Back2MyRoots]

*giggle fit* Bless your heart. Sorry my love of skinning tomatoes offends you! But it'll be all right! SMH!