Friday, September 28, 2007

'Tis the Season

I ran out of excuses this year as to why I couldn't can anything. Here we live in the "fruitbowl" of America and I have avoided canning the past few years.

I think our house won an award this year though, when myself and two other friends canned 62 quarts of peaches while housing and entertaining 13 children.
I also canned 27 quarts of raspberry jam, five batches of strawberry freezer jam, and have filled our food storage room up with cream of chicken soup, cereal, and granola bars to last us at least a few months. Now I just have to make several batches of pesto out of the basil we've been growing in the garden and then figure out what I am going to do with the bushels of tomatoes we have growing. I keep giving them away hoping that I can avoid everyone's suggestion that I can them. Anyone want some tomatoes?

9 comments:

Leah said...

So great Sara! I'm so proud of you! I've been dicing up my tomatoes and freezing them. It works great to add to taco soups, chili etc.

Sweet Peas Doula said...

Do you have a freezer? You can freeze them whole and then run them under hot water when you want them and the skins come right off. You can put them whole in whatever you want and they just dissolve. So simple.

Amy

PS: Or do you just hate tomatoes?

Ditto's said...

Too bad we don't live closer, I would love some tomatoes. Last year I canned the yummiest salsa, but this year I planted the tomatoes to late and it was so mild here that they didn't grow well. Darn! You sure kept busy this summer...Deena

Keri said...

Janene Cardon has the best recipe for homemade canned tomato soup...I made it a few years ago and my family loved it! I might have the recipe somewhere, let me know if you are interested.

kg said...

Sara, you always amaze me!

emily said...

I wish I could get some tomatoes from you. Personally I would suggest making salsa but since you only dip your chips in the salsa juice, that may not be such a good idea. You should have a spaghetti cook-off at your house and make the sauce from homemade tomatoes. Yum.

Fantastic job on the canning! We'll try to make our way to your house if disaster strikes.

Matt's Blog said...

Why sure...if you are asking. We'll take some tomatoes, some peaches, and a few jars of the jam you made! Don't you remember mom canning tomatoes when we were younger...do you remember what it does to you house?

Cami said...

Great work. I haven't canned much this year. Glad to know someone's getting something done.

Elyse said...

Oh, Sara! I have an awesome spaghetti sauce recipe for your tomatoes!! It's so easy and you can store it in canning jars.
5 gallon bucket - or 1/2 bushel tomatoes Cut in
> > wedges> > and cook for 3 hours.
Run through a sieve removing skins and seeds.
Chop: 4 hot peppers
3 lbs. onions Add to tomatoe juice. Also add: > >
2 cups salad oil
2 TBSP basil (I used fresh garden basil and to die for!!!!)
I also added fresh garlic
1 TBSP Oregano
2 Cups sugar
1/2 cup salt (uniodized)
Cook for 1 more hour. Then add: 4 12 oz. cans tomatoe> > paste.
> > Bring to a boil - put in quart jars. Put on> > lid and ring - I always turn my jars upside down for about 2 - 3 minutes, to get the lid really hot. > Then turn right side up - and wait for the lid to "pop". This makes approximately 10 quarts. We you make spaghetti or whatever, just add this to your browned meat and doctor it up with a little
parmesan cheese or whatever. It's kinda a lotta'
> > work, but> > well worth it!!
I even made a small batch a week or so ago and it was the best I'd ever had!

Hope your summer was wonderful => I hope I can go to that music festival next summer, thanks for the info =>
Take care!~Elyse