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It's been a busy summer of gardening, harvesting, cooking and preserving. This year is, for me, the most productive season I've ever had. The early spring gave us an early summer which, in turn, gave us an early harvest. The dry start was scary, but eventually gave way to an almost perfect schedule of rain ...
In my experience, it is almost impossible to boil down pureed tomatoes to a consistency that can accurately be referred to as "paste", and yet, that is what the published canning experts tell us to do. Here is a much better alternative: Peel tomatoes and puree them until smooth. For every 4 cups of ...
I have 6 jars of green tomato salsa in the canner. I've never preserved green tomatoes before. Usually, at the end of the season, I cut down all the remaining clusters of tomatoes, leaving as much vine attached as possible, and spread them in a single layer between newspapers in the cold cellar. ...
I canned five pints of salsa today. The tomatoes were a mix of Amish Paste, Roma and Hungarian Heart. With night temps back up into the "teens" all this week, the rest of the fruit will have a reasonable chance to mature. I may be in full canning production by Saturday.
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