Preserving it would be essential.
On it!
Here's what I have going so far:
- 13 pints of HOT salsa (Made using my dry salsa recipe, where all you add are tomatoes. However, I kicked it up a notch by adding some jalapeno peppers and half an onion)
- 6 pints of pasta sauce
- 10 half-pints of barbecue sauce
- 10 pints and 2 quarts of Italian-style whole tomatoes
- 6 pints and 1 quart of Mexican-style whole tomatoes (PERFECT for chili in the winter!)
- 1/2 gallon of beans (green, yellow and purple!)
- 1 gallon of strawberries
- 1 "flat" of blueberries, which ended up being 8 quart baggies
Currently, I have several pounds of peaches to process. We are eating them fresh, but I am also considering making a peach pie (or peach crisp) filling or a peach jam. It all depends on how many we eat fresh.
About every 3 days I harvest a large colander of tomatoes, so that means I can a batch of tomatoes once a week.
I ran out of whole tomatoes in November (with at least 3 months of winter remaining!), which was a bummer because we make a crock pot of chili that includes my whole tomatoes a few times a month.
Soon we will be traveling to Lake of the Ozarks for John's sister's birthday. Before we can leave, I have some canning to do, some camper packing to finish, and some naps to take.
Just in case you were wondering.
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