The way everything is coming off the garden its a bit of this and a bit of that instead of tons of this and tons of that all at once....
Without a doubt the cooler temps still staying below 100 actual degrees, though we have gone over 100 in our heat index... and the rain!!! The wonderful, wonderful rain we are still getting!! Both things have totally changed the way the garden is acting and doing... but that's okay.. I can work with small batches!
I did 7 quarts of whole dill pickles... Six 10 oz jars of whole cherry tomatoes, this is a new recipe for me and I am very excited about this. I will be opening a jar of these in a couple weeks to see what I think. If they are as good as I think they will be I will do more for sure. One 12 ounce jar of pickled sliced jalapenos.
Are these just pretty or what!
MMMM Dill Pickles!
Thirteen 12 ounce jars of spiced tomato sauce. think Rotel. I wasn't sure I could call my umm Spiced tomato sauce Rotel It taste just like it and we use a lot of this here. I was able to do a full batch on these! By the skin of my teeth I had enough tomatoes and jalapenos!
Did this all in one day and I can tell you I was wore out. It took allll day to do it too. By the time I had the kitchen all cleaned up and everything washed, dried and put away I was pretty well done in. :O)
What a great day!
6 comments:
Absolutely wonderful! I call my homemade Rotel: Tammi' s Rotel after Tammi at the 500 Dollar Tomato. Canning hasn't started for me, yet...but this weekend I'm gonna' dust off the equipment.
Beautiful!
Interesting that your tomatoes stay whole. Mine burst open and become a top tomato layer suspended in clear tomato juice below.
I'm impressed. Can't wait to hear about the cherry tomatoes.
Our Toms are still green, but when they ripen I shall do as you do and PRESERVE. My favourite (and the most useful) are Courgettes in Tom sauce.
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