Late afternoon all! This is seeing eye Suzie. lol Thanks for the kind offer on the corn Jim...but since Brent's not driving it ain't gonna happen. We'll drive up and visit as soon as he can see to drive and the garden work is done.
Went to Green Bay friday to the eye Dr. So fish fry friday was frozen fish patties with frozen fries and onion rings. Prefer making the real thing but since we got home late...we have enough wood for this winter but there won't be a stick left this spring...i'm thinkin'
Today I froze 13 full quart bags of tomatoes (with green pepper and celery). Easier than stewed. Plus I didn't feel like bothering with the canner. Was all set to do zuchinni bread, apple pudding cake and a apple pie but that went out the window.
Jim, I hope your peahen comes home. Cuz that's a pricey bird to buy and let go when you get home
This is the first time Brent hasn't gone bow hunting on opening day since he was 16. He's walking around like a lost puppy.
Here's my salsa recipe....I almost always do 4 batches at once. The colinder I have holds exactly 20 CUPS of tomatoes. And also alot of people don't like to add tomato paste, but it's well worth it.
Also one batch alone yields approx 3 pts. That's why I do more at a time.
5 CUPS of blanched, peeled , diced tomatoes....I recommed doing these first because they have to drain for at least 3 hours (or longer if you have time)
Then while they are draining you have time to get the rest prepared. Chop to desired size
1 Large green pepper chopped
2 med onions chopped
8-12 cloves of garlic chopped or sliced ( when I do a big batch at a time I use appox. 2 whole bulbs... so when broken apart I have i pile of garlic)
1 6oz can tomato paste
1/4 cup white vinegar
2-3 teas. cayenne pepper (we grind our own chilies) I would do 2 first and taste after awhile...you might not need any more and then again you might. All depends on your taste.
1 teas. canning salt or to taste
After most of the water and juice run out of the tomatoes....add all ingredients to a kettle and simmer for 4 hours or longer depending on how thick you want it.
It's so hard for me to convey my recipes to anyone because I always tweak them to the way we like it.
Put in jars. Put on lids and caps and process in pressure canner
pints...25 min
quarts...35 min
at 10 lbs pressure
I hope someone tries it, I think you will like it.
Like I told Brent I could kick my self for not bringing any to the bash
Tonight it's V burgers on the grill with fresh onion, a fresh brandy wine tomato and frig pickles...yum!
Suzie
