What did you do in the garden today?

[WthrLady]

In the middle of processing 30 pounds of tomatoes. I'll cook them down, turn them into marinara sauce and pressure can it without meat.

About 8 pounds to go and already have 8 qts of puree. Meaty buggers.

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15 quarts from 30 pounds
11 on the stove simmering down
4 in the fridge for tomorrow or the next day

Now to bake a birthday cake!

 

[Franklinridgefarms]

Finished digging taters. Tilled up where they were and planted some yellow crookneck and zucchini squash, and some Roma 2 beans. Planted 2 kinds of lettuce, beets, turnips, kale, mustard and collard greens. Gathered the hen fruit, and just finished dinner off with some homegrown watermelon.

 

[humblehillsfarm]

In the middle of processing 30 pounds of tomatoes. I'll cook them down, turn them into marinara sauce and pressure can it without meat.

About 8 pounds to go and already have 8 qts of puree. Meaty buggers.

====
15 quarts from 30 pounds
11 on the stove simmering down
4 in the fridge for tomorrow or the next day

Now to bake a birthday cake!

Wow what kind of tomatoes did you use? I processed 30 pounds of tomatoes into sauce and got 9 quarts. Then after that four didn’t seal oh the love and heartache that is gardening.

 

[Acre4Me]

In the process of washing and bagging tomatoes for the freezer. Don’t have time to cook them right now, but someone else mentioned freezing them, then using food mill to remove skins after thawing, then cook into sauce. I figured better try that instead of letting them rot on the vine or ground. I can’t leave them in the freezer too long though, my order of 1/4 cow will be ready in about 2-3 weeks, so need to make some freezer space anyway.

I definitely over planted the tomato bed. Will reduce by 1/3 at least. We are ruling out some varieties too, but found others we really like.

 

[WthrLady]

Wow what kind of tomatoes did you use? I processed 30 pounds of tomatoes into sauce and got 9 quarts. Then after that four didn’t seal oh the love and heartache that is gardening.

SanMarzano, Beefs, Celebrity My steak tomatoes are almost all meat, no guts, and so are SanMarz.

It'll simmer down into half of what I got from the puree, and I'll add spices, sugar, and such, and then process into full blown ready to eat sauce. YUM. So from todays 11 qt simmer, I might get 3 qts for the canner.

After pressure canning, hardly anything doesn't seal. LOL. Jars explode in the canner first.
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yup 3 solid quarts into the canner and another half pint in the fridge for cheese stick dipping.

 

[humblehillsfarm]

SanMarzano, Beefs, Celebrity My steak tomatoes are almost all meat, no guts, and so are SanMarz.

It'll simmer down into half of what I got from the puree, and I'll add spices, sugar, and such, and then process into full blown ready to eat sauce. YUM.

After pressure canning, hardly anything doesn't seal. LOL. Jars explode in the canner first.

I did pressure can them but I attempted it on a propane stove outside and temps fluctuated causing pressure fluctuations. I believe this is why so many seals failed. This year I did a lot of Roma tomatoes but am most happy with the few beef steaks that I have. Unfortunately out of 22 plants only five are beefsteaks, eight are a pole tomato that I’ve not loved, and then the remaining are the Roma. Unfortunately the Roma is apparently prone to blossom end rot so I’ve lost half my harvest to that and I have an enormous stink bug infestation on top of that. It’s been a bad year

 

[alfie10]

acre4me I am in England .Just watching the news, libraries are opening properly ,i have missed ours i love reading missed going to mine .just watered the garden , thunder storms forecast this week .got a few runner beans today loads more coming on ,more tomatoes coming but not ripe yet ,prepared one veg bed for next year ,going to have a lot more veg next year .slugs ate my basil and sage i planted near tomatoes ,I,ll put them in pots next time.

 

[Sueby]

In the process of washing and bagging tomatoes for the freezer. Don’t have time to cook them right now, but someone else mentioned freezing them, then using food mill to remove skins after thawing, then cook into sauce. I figured better try that instead of letting them rot on the vine or ground. I can’t leave them in the freezer too long though, my order of 1/4 cow will be ready in about 2-3 weeks, so need to make some freezer space anyway.

I definitely over planted the tomato bed. Will reduce by 1/3 at least. We are ruling out some varieties too, but found others we really like.

I always (most always, anyway) freeze my paste tomatoes as I don't get enough at a time to bother processing. I wash them & then freeze. When I thaw them I snip the vine end with scissors & the skins slip right off. & because they are san marzanos I don't even bother putting them through the mill or anything, they hardly have any seeds. In the pot they go just like that to cook & then water bath can.

 

[WthrLady]

I push everything through the kitchenaid mill. Core and all, Goes really quickly and then I have no seeds, no core, no skins at all. With 50 plants, quantity is not a problem here. If I run short for canner, I'll make puree and either toss in the fridge for a couple days or in a freezer bag to process later.

 

[TropicalBabies]

I've never purposely given my chickens meat though I've seen them eat plenty of frogs. DH insists feeding them chicken will result in zombie chickens. But now I'm for sure going to give them the next steak bone!

I love giving my chickens meat, bone meat whatever.... kinda like cooked gecko's and fantastic entertainment. Another big bonus is a less stinky rubbish can. I will sit in my chair and get mobbed by dog, cat and chickens... chickens being the most aggressive for sure.