You just madespaghetti sauce,pizza sauceorsalsa& you ended up with a gallon (or 2) of juice by blessed default. If you are staring at a counter full of tomatoes and trying to figure out the fastest way to get them into jars that will not have you blanching, chopping and cooking all ...
By the way, some people also advocate slicing a quick “x” on the bottom of each tomato before blanching. As long as you are working with ripe tomatoes, you really don’t need this step. The skins will slip off easily. If your tomatoes are a tad on the green side, go for the x...
Zucchini that gets so big you can use it for a piece of furniture, or it sits on the counter for several days before you use it; kale that grows bigger by the hour; more salad than anyone can enjoy, and more basil wrapped tomatoes than you can put on any table. Who has time to ...
Whether you’re canning chopped potatoes or canning whole potatoes, you’ll want to choose a variety that can withstand the heat in a pressure canner without falling apart. Some varieties are bred to yield a starchy, light and fluffy baking potato, like russet. Similarly, others are great for...
Tomato sauce is a versatile ingredient that can be used in all kinds of recipes. While some people will saywaterbath canning is safe for acidic tomatoes, it’s not always the best option. The rule of thumb with all canned food is this; when in doubt, throw it out. You don’t want ...
Below is an excellent chart for people who use the freezer often to store food for a long time. You might be surprised to find that you can freeze most foods much longer than you imagined without losing quality. NOTE:These times assume that the freezer temperature is maintained at 0°F (...