What are you canning now?

[seedcorn]

TY for recipe. Do you take the blackened skins off?

 

[ninnymary]

TY for recipe. Do you take the blackened skins off?

No, leave skins on tomatoes and jalapenos. It will make your sauce thick and give it a smokey nice flavor.

Mary

 

[ninnymary]

@seedcorn

 

[digitS']

No, leave skins on tomatoes and jalapenos. It will make your sauce thick and give it a smokey nice flavor.

Mary

I like that idea!

Blenders were invented for a reason .

Steve

 

[ninnymary]

The type of salsa I make is called "molcajete" salsa in true mexican restaurants.

Mary

 

[flowerbug]

that looks so good right on the grill like that!

last night was 20 quarts of dill pickles. one more batch later this week and that will be it for us for this year. the rest of the cucumbers we'll give away.

 

[ninnymary]

Second batch.

 

[flowerbug]

first round of tomato chunks today. 10 quarts. feels good to be done with them early instead of waiting until later. picked another two buckets of cucumbers today but we are done canning pickles so we'll just eat them or give these away...

 

[ducks4you]

Not canning, but freezing.
Corn told me that I only have a few days left to harvest before they get tough. I harvested this morning, boiled fo 4 minutes, then put in a huge bowl with ice and cold water to chill.

Put 3 quarts in the chest freezer, and the other 1/2 bag in the kitchen freezer to add to...later.

I'd say this year's corn has been a success!!
NEXT year, I will stagger my planting.

 

[seedcorn]

Your post makes me want to cry as I lost my sweet corn to animals....happy for you-I guess-that’s what I’m suppose to say. Reality-wish I had sweet corn instead......