The start of canning tomatoes…120 lbs…
Chopping done
11 Likes
Looks great! 
2 Likes
Fingers crossed!
3 Likes
Minnie will be out in the dining room and watching the front of the house, so B will be supervising the kitchen today. 
3 Likes
Good thing I got lots of staff to fill in 
5 Likes
Is it all the same sauce? Looked great while you were cooking it down. I’m not going to have enough tomatoes from my garden this year, oh well. Maybe I’ll buy some from the farm stand to preserve.
4 Likes
You are veryyyy rich now! 
2 Likes
It is, just basic stewed tomatoes to be used in various ways. Here shortly we will do a bushel of tomatoes into marinara sauce
4 Likes
I didnt plant enough tomatoes for this, these were from a farmers market
3 Likes
First batch of jalapenos that are being preserved. Flash freeze then vacuum sealed. So far the ones I have picked have had no heat. These, are nasty hot! Cant wait to use them. 12 total were ready for picking this time
8 Likes
Do you remove skins/seeds from the tomatoes or not? I tried both ways last year.
1 Like
Just the skins.
2 Likes
Roast Beast and Swiss on lightly toasted sourdough with much Mayo.
Salt and vinegar kettle chips or crisps.
12 Likes
Picked these babies…so tired of zucchini…over it…lol…so pulling a trick from the farmers in the family that live in South Dakota. Half of them will be turned in to pineapple, the other half will be turned into apple pie filling. Zucchini can take on any flavor, and it doesnt take much. That will happen tomorrow…off to plant some clover
13 Likes
Have you ever done zucchini relish? That’s my favorite. Spicy and mustardy with acv.
6 Likes
Oh wow 
I’ve never heard of it! Sounds intriguing 
Just looked up some recipes. I’d want mine a little spicy 
3 Likes