What did you can (freeze, dehydrate, preserve) today?

[Tutter]

Punkin, I used to make freezer tomato sauce, but it's been a long time. If you have time, would you share how you make yours?

 

[Rusty]

Today was 8 half-pints of sweet pickle relish and 12 pints of hamburger dill chips. LOLOL I've only got 8 feet of cucumber trellis this year and have picked about 30 pounds of cukes so far. Those guys better call it quits soon--I'm about out of Mrs. Wages!

 

[punkin]

Tutter, I would love to share. I found this recipe on Razzle Dazzle Recipe's website. However, I did modify it a bit for my preferences.

FREEZER TOMATO SAUCE

20 tomatoes, washed, cored, cut in chunks. Place in large kettle with:

4 onions, chopped (4 cups)
4 large carrots, pared and shredded
1/2 cup chopped parsley (optional)
3 tbsp. sugar
2 tbsp. salt
3/4 tsp. pepper

Mix well. Slowly bring to boil stirring often. Lower heat and simmer 30 minutes (till thick) stirring often. Cool slightly. Measure 3 cups at a time. Blend in blender till sooth. Place in containers (1/2" headspace). Seal and freeze.

This is what I did differently:

Juiced my tomatoes with a juicer and did not use a blender. I like the shredded carrot and onion pieces left in. I did not use parsley, substituted Sweet N Low for sugar & Mrs. Dash for salt. I simmered for about an 1 1/2 and it really didn't thicken much. But, that's OK, cause I will just use it for soup anyway. I think the Mrs. Dash added the extra flavor. I put mine in like mayo jars that don't seal properly for canning and just screwed the bands and lids on. I doubled the recipe and ended up with 5 1/2 qts.

Hope you enjoy!

 

[Tutter]

Thank you so much, that sounds really good!

The only thing I'd change, is not using jars. I have a fear of glass in the freezer after my uncle had one burst when he took it out (There was soup in it.) and he had a massive stroke from being cut. But I could use other containers easily.

I should have enough tomatoes to begin processing them soon, and this will definitely be something I'll try; thanks again! :happy_flower

 

[coopy]

Gee I'm tired. I have cut up a bushel of cabbage into sauerkraut. Which is now sitting in my basement in a crock. Canned 6 pints of Indian Relish. Picked a gallon of blackberries today. Tomarrow I'll be hulling out a bushel of diago beans. Glad the tomatoes aren't ready yet.

 

[coopy]

12 pints of hamburger dill chips.
Rusty how do you get your dill pickles to stay crisp? I have tried so many different ways and mine still get soft. Any suggestions?
Anyone?

 

[curly_kate]

I just made 8 qts. of refrigerator pickles, and I froze a bunch of green beans. Things are moving a little more slowly here this year, but I'm sure the onslaught will come in a couple of weeks.

 

[nccountrygirl]

I'm going in the morning to get 2 boxes of canning tomatoes. A lady has them for 12.50 a box, I just could not resist this even though I do have 22 mater plants but all of them are green.

 

[nccountrygirl]

12 pints of hamburger dill chips.
Rusty how do you get your dill pickles to stay crisp? I have tried so many different ways and mine still get soft. Any suggestions?
Anyone?

Do you use Alum, that is suppose to help them be crisp.

 

[coopy]

Yep I've used alum and pickle crisp. Doesn't work on mine. Don't know why I just can keep my dill pickles crisp. They taste good they just turn soft. Any other suggestions?