The last few years I have been fire roasting tomatoes directly on coals. After they've cooled I slip off the peels, cut the core out if need be and freeze them, primitive yes, but it works. Freezing and thawing the tomatoes leeches some of the water away from the meat of the fruit. I pore this off which allows for a thicker sauce. In addition, I smoke cherry peppers that I eventually jar up. The combination of the roasted tomatoes and a smoked cherry pepper is great in seafood stew, traditional goulash or anything else you might want to cook up. I don't freeze a whole lot, 5-6 quarts, but those dishes are nice to have after the snow falls. This year I made basil ice cubes....can't wait to see how that goes.
Oh nice! I'm still testing salsa recipes and haven't found one that my family truly loves. That's the one tomato canning recipe I still have yet to nail down. Where'd you find your recipe?
It’s from Taste of home. I’ve tweaked it a bit using a variety of peppers so some batches are a little more or less spicy. It is just slightly sweet and not too vinegary. My family and friends love it.
Keeping up with the abundance! My garden's plant-count is at an all-time high and the sheer volume of what is coming out of it gives me so much hope. 🥲
I've been lacto fermenting lots of different veggies, including garlic, for several years now. Your article about pickling garlic has piqued my interest in that as well. I don't have any in my central Florida garden so I plan on buying the peeled ones at my grocery and sticking the filled jars in my fridge. How long do I need to wait for them to be "pickled"? Thanks for all you do for us.
My tomatoes are just starting to ripen, had my first cherry tomato yesterday! Popped that sweet baby in my mouth right there in the yard!
I think my rutabagas should be ready to harvest soon, I've already harvested my first crop of peas, now it's time to start my snap peas. I've been harvesting Deer Tongue and Freckles speckled lettuce for weeks. Time to start some more - maybe proper romaine this time and some iceberg for my Dad.
Everything - including the rutabagas - are in pots or planters, except for the corn which is in a bed of it's own. The potatoes are in their own only-used-for-growing plastic garbage cans.
I was very disappointed in my zucchini this year, but my cucumbers and peppers are still coming on strong!
Just returned from a trip to the Boston area - brunch at "The Farmer's Daughter" in Sudbury, had the most delicious "Benedict" with tomato jam between the poached eggs and grilled brioche - no hollandaise! - watercress garnish. The Jam was a perfect complement - savory and sweet. I will be making this - THANK YOU for the recipe! Just waiting for the tomatoes here in central Vermont!
The last few years I have been fire roasting tomatoes directly on coals. After they've cooled I slip off the peels, cut the core out if need be and freeze them, primitive yes, but it works. Freezing and thawing the tomatoes leeches some of the water away from the meat of the fruit. I pore this off which allows for a thicker sauce. In addition, I smoke cherry peppers that I eventually jar up. The combination of the roasted tomatoes and a smoked cherry pepper is great in seafood stew, traditional goulash or anything else you might want to cook up. I don't freeze a whole lot, 5-6 quarts, but those dishes are nice to have after the snow falls. This year I made basil ice cubes....can't wait to see how that goes.
Canning a delicious salsa this week. Thanks for all you do! I enjoy reading about your experiences and ideas.
Oh nice! I'm still testing salsa recipes and haven't found one that my family truly loves. That's the one tomato canning recipe I still have yet to nail down. Where'd you find your recipe?
It’s from Taste of home. I’ve tweaked it a bit using a variety of peppers so some batches are a little more or less spicy. It is just slightly sweet and not too vinegary. My family and friends love it.
I have rice in the dehydrator, and a loaf of tomatoes, cucumbers and squash to deal with!
Keeping up with the abundance! My garden's plant-count is at an all-time high and the sheer volume of what is coming out of it gives me so much hope. 🥲
I've been lacto fermenting lots of different veggies, including garlic, for several years now. Your article about pickling garlic has piqued my interest in that as well. I don't have any in my central Florida garden so I plan on buying the peeled ones at my grocery and sticking the filled jars in my fridge. How long do I need to wait for them to be "pickled"? Thanks for all you do for us.
You want to give them about 2 weeks to be "pickled" for best flavor, but they're good after that!
My tomatoes are just starting to ripen, had my first cherry tomato yesterday! Popped that sweet baby in my mouth right there in the yard!
I think my rutabagas should be ready to harvest soon, I've already harvested my first crop of peas, now it's time to start my snap peas. I've been harvesting Deer Tongue and Freckles speckled lettuce for weeks. Time to start some more - maybe proper romaine this time and some iceberg for my Dad.
Everything - including the rutabagas - are in pots or planters, except for the corn which is in a bed of it's own. The potatoes are in their own only-used-for-growing plastic garbage cans.
I was very disappointed in my zucchini this year, but my cucumbers and peppers are still coming on strong!
Canning yellow squash, zucchini and tomatoes. From thrift grocery canning chicken and ground beef. Busy week ahead!
Sounds like it!
Just returned from a trip to the Boston area - brunch at "The Farmer's Daughter" in Sudbury, had the most delicious "Benedict" with tomato jam between the poached eggs and grilled brioche - no hollandaise! - watercress garnish. The Jam was a perfect complement - savory and sweet. I will be making this - THANK YOU for the recipe! Just waiting for the tomatoes here in central Vermont!
We are just getting our first ones here, it's been a wet one and there won't be nearly as many as usual...but there will be tomato jam!