Yesterday was a busy afternoon. Final count: we have 26 quarts of plain, whole tomatoes. The only additives were a tad of salt & lemon juice. These should be tasty in chili, soups and more this Winter. Mr. W set up the turkey fryer on the front porch of the Barn/Cottage and ‘scalded’ tomatoes so we could skin them easily. What a huge timesaver! He proceeded to help with the ‘mater-skinning process, and I finished up canning by about 9 pm last night. Next time, we might move the entire canning process out to the porch.
Thanks to my parents’ contributions of their surplus tomatoes, we had plenty to work with. Our tomato plants are just about dead from the blight/fungus. Hopefully by next year I can figure out this problem and what to do about it. Perhaps I can start a new, separate tomato garden. It’s a thought.
I’m trying to ignore the fact that we could have gone to ALDI and purchased all the tomatoes we wanted for 50 cents (more or less) a can. But they wouldn’t be so pretty. And they wouldn’t be local.
It had been so long since I’ve canned/preserved, I had to use a reference book I purchased several years ago. I originally purchased this book because it was pretty, but it actually is chock full of great, practical recipes. Looking through it actually made me want to preserve more. Perhaps grape jelly tomorrow. Our grapes are ready and we’ve had possums in them every night snacking. Time for them to share, don’t you think? I think this book is out of print, but available used from Amazon and others.
Henry and Hazel have been growing like little weeds. They’ve been teasing the donkeys lately by running across their pen, and then running safely into the barn just in the nick of time before Ruby and Gracie catch up to them. If possible, I’ll try to get some video of this cute little trick. However, I’m getting a little worried they’ll cut their escape just a little close one of these days. Little devils…
Hope your weekend is an enjoyable one. We are still loving the cooler temps here!