It’s summer


And that means I’m busy — canning, gardening, brewing, and still in school.  The good news is I may actually get a passing grade for Statistics.

12 jars of dilly beans put up today, about 5 pounds of blueberry jam to go.

The first part of this month I purchased and  processed 100 pounds of tomatoes and made paste, canned tomatoes, and spaghetti sauce.  I got a killer deal through Bountiful Baskets on the tomatoes; you should look into signing up if they’re available in your area.  They’re kind of like a CSA and coop combined.

That’s all, just taking a break for lunch (thanks Mr. TF!) and back to work on the jam.

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2 responses

    • Here’s the recipe I used, it is from an older edition of Putting Food By by Ruth Hertzberg, Beatrice Vaughan, and Janet Greene. Take 4.5 lbs tomatoes and chop them up. (I used 10 pounds, split into two large sauce pots). Bring them to a boil then simmer for 1 hr. Stir frequently to prevent sticking (I didn’t do it enough, I’m hoping a … smoky taste will add to the flavor). Remove from heat and put through a food mill or tomato saucer. Measure your pulp, return to the pot, and for every two cups of sieved tomatoes add EITHER 1/4 tsp citric acid or 1 tbsp white vinegar, and 1/2 tsp salt. Cook very slowly, stirring frequently, until the paste holds its shape on the spoon. The recipe says two hours; for me it took more like five. The recipe says to hot pack only, in 1/2 pint jars, with 1/4 inch head space. Process 35 min.

      I did pressure can it, because I am a little obsessive when it comes to food safety and they came from Mexico; if it were the ones from my garden I probably would have water bath canned them. They are technically high acid, but next time I probably would add 1/2 tsp citric acid instead of the vinegar like I did, and then I would have felt more comfortable water bath canning. The rest of the stuff except the spaghetti sauce with all the spices etc. I water bath canned. I have two really large kettles — a canning kettle and our brewing kettle, plus two pressure canners because as I get more and more involved with putting up our own food, it really saves time to do double batches of the stuff like the tomatoes and just have both canners going at the same time.

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