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Old 08-30-2012, 05:42 PM   #211
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The spaghetti sauce looks good. Did you have to use a pressure canner for that or can you just use the water bath method? I did can some tomatoes with the water bath method, but I've never done spaghetti sauce. I'm inspired now.

Diana, those peppers look yum!! Are they hot?
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Old 08-30-2012, 06:54 PM   #212
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Nigel, the peppers are a little hot. I leave in the ribs and seeds so they'll make a decent hot pepper vinegar. I use the peppers cut up in anything I want to have a little heat, and use the hot pepper vinegar for anything barbequed. Honestly, I can just eat the little pickled peppers or put them on a sandwich!
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Old 08-30-2012, 06:55 PM   #213
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Diana, can you post the recipe for the peppers, if you haven't already? I'd LOVE to do that!!
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Old 08-30-2012, 06:56 PM   #214
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WOW Dorcas - that is a LOT of spaghetti sauce! I need to do that, and some beef stew too.
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Old 08-30-2012, 07:19 PM   #215
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I don't know how many cayenne peppers I had weight-wise. They filled 15 little half-pint jars. I packed 3 garlic cloves into each jar with the peppers and then filled the jars with boiling white vinegar seasoned with salt. I boiled maybe a little less than a two quarts of white vinegar with 2 Tbs salt and poured that over the jarred peppers. I processed the jars for 10 minutes. I have found that they need to sit for at least a month in order to mellow and be ready for eating/using as a condiment. We love them for both, and I blend up a jar once in awhile to use for hot pepper seasoning that is out of this world!
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Old 08-30-2012, 09:53 PM   #216
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Quote:
Originally Posted by dmburk View Post
billie-

No,no! We did 3 bushels of tomatoes to get that much pulp! That can just happened to be sitting there. I really should clean my counters off but I've been sooo busy.
Well, I thought you had used fresh tomatoes, then I saw the can (sorry), and wasn't sure. Leave it to me! I'm usually not very observant!
I can see you have been VERY BUSY!!!! Don't worry about it!

Dina, those are some pretty peppers!
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Old 08-31-2012, 10:52 AM   #217
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Nigel-

I use a water bath to can the sauce.
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Old 08-31-2012, 04:37 PM   #218
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Thanks. I'm inspired now. I don't esp. care for pressure canning, but water bath is alright. I have done both, but I don't like watching the pressure cooker--it's a pain to me.

Some of you or maybe all of you might know this, but I didn't. I was watching Paula Deen on TV can some stuff the other day and she used the pressure canner to sterilize her jars. Silly me, I always use a big pot for mine, but it was much easier in the pressure canner. Just a tip in case anyone needs to know.

Last edited by Nigel; 08-31-2012 at 04:38 PM..
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Old 09-01-2012, 08:02 AM   #219
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Here are a few of my canniing projects this year. These tomatos were given to me so I made salsa.

click to enlarge
Sam &food 089.jpg

This is my chow chow and I add my red and yellow peppers the day before I eat it.
click to enlarge
Sam &food 092.jpg

Good tip Nigel. I've froze 12 packages of green beens , 18 quart bags of blackberries. 12 quarts raspberries. My tomatos are coming ripe now and into the next month.

Last edited by rosethorns; 09-01-2012 at 08:07 AM..
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Old 09-01-2012, 08:47 AM   #220
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This is my peach and pineapple salsa for DH.

click to enlarge
Sam &food 088.jpg

Sprry not a very good pic.
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Old 09-01-2012, 07:41 PM   #221
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Good stuff, Rosethorns. You have been busy this summer.
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Old 09-16-2012, 10:10 AM   #222
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I am still neck-deep in little Juliet tomatoes. They're between the size of a Roma and a cherry tomato and very, very tasty--I'm getting this many about twice a week from 4 plants and the peppers are from 3 plants. Ideas for tomatoes? Peppers? Any ideas for how to make sugar-free hot pepper jelly?



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Old 09-16-2012, 10:21 AM   #223
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Holy cow, that's a lot of produce!

I'd make tomato sauce, marinara sauce, and salsa with those beautiful peppers and tomatoes. Freeze or can the stuff and you'd be so happy during the winter months!
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Old 09-16-2012, 10:25 AM   #224
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Quote:
Originally Posted by Charski View Post
Holy cow, that's a lot of produce!

I'd make tomato sauce, marinara sauce, and salsa with those beautiful peppers and tomatoes. Freeze or can the stuff and you'd be so happy during the winter months!
Got a good recipe for salsa? My jars are on the counter, ready to go and I have plenty of fresh garlic and cilantro just waiting to be used.

I already have 55 quarts of tomato-basil sauce in the freezer, so I need to do something else!

Last edited by dianafoot; 09-16-2012 at 10:26 AM..
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Old 09-16-2012, 10:33 AM   #225
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Well, I'm such a "by the seat of my pants" cook I don't have a formal recipe! What I do though is put in diced red onion, garlic cloves, as much cilantro as you like, freshly-squeezed lime juice, a seeded/deveined jalapeno or more to taste (or whatever peppers you like, I use Serranos sometimes) and the tomatoes - I put that all into my Vitamix and pulse til it's coarsely chopped up. I serve mine fresh, but to can it, I think you'd need to put in a big pot and bring up to a boil, then ladle into the jars and water-can them.

I hope to do just this in the next week or two. My own tomato plants have been woefully underproducing this year but if I can haul my butt to the Farmer's Market this week I'll get me a box of tomatoes and try it!
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Old 09-16-2012, 02:33 PM   #226
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Thanks for the salsa idea, Charski! That's exactly the way I love salsa with those very ingredients.

I keep reading on canning sites that you have to be careful to have just the right amount of acid (vinegar or lemon juice) for canning salsa or it can be dangerous using the water bath method. I want to find a good canning recipe with lime juice--don't know if I'd just like lemon juice or vinegar, like the recipes say...

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Old 09-16-2012, 03:21 PM   #227
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Wow Diana those are beautiful!!!!

Here's what I've been doing today.

I pressure canned green beans and garlic.
click to enlarge

Canning 015.jpg

Green salsa with chipolte

Canning 017.jpg

Sunsugar salsa ( same as sungold , mine are heirloom)

Canning 018.jpg

I have to do celery and chopped tomatoes too.

I do my recipes on the fly too. Whatever I like in taste I try to can it. So far so good.

Last edited by rosethorns; 09-16-2012 at 03:28 PM..
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Old 09-16-2012, 06:50 PM   #228
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Wow, Esther, you have been busy!

Would you share your recipe for sungold salsa? I have so many of those sweet little things coming in and never know what to do with them since they are so fragile and last for only a day or two after being picked!

Beautiful canning results, by the way!
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Old 09-16-2012, 07:31 PM   #229
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Yes I have. This is my busy time. I can and freeze and dry. Thanks Diana .Yay.

I just cut my sunsugars in half and put in a large bowl.
1 onion chopped
2 annihiems chopped
1 tsp. cumin
1 tsp chipolte sauce
salt

I mix this all together the day before I can and refrigerate to marry flavors. Then take out of fridge and get hot in the microwave. Sterlize my jars , ladle into hot jars, screw with hot lids and process for 10 mins in a water bath.

You can make this recipe as big as you want. If you don't have chipolte sauce you can use what you want for the spiceyness.
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Old 09-16-2012, 07:52 PM   #230
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Originally Posted by rosethorns View Post
Yes I have. This is my busy time. I can and freeze and dry. Thanks Diana .Yay.

I just cut my sunsugars in half and put in a large bowl.
1 onion chopped
2 annihiems chopped
1 tsp. cumin
1 tsp chipolte sauce
salt

I mix this all together the day before I can and refrigerate to marry flavors. Then take out of fridge and get hot in the microwave. Sterlize my jars , ladle into hot jars, screw with hot lids and process for 10 mins in a water bath.


You can make this recipe as big as you want. If you don't have chipolte sauce you can use what you want for the spiceyness.
What is chipotle sauce? I have a can of chipotle peppers, is that the same thing?
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Old 09-16-2012, 08:48 PM   #231
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Your peppers will be just fine.I couldn't find anything chipolte except this sauce and I wanted to make chipolte mayo so I asked Charski what to use. She said anything chipolte. I'm going to find them someday.

Make sure you taste , taste, taste. I could do really hot when I was younger now not so much.
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Old 09-17-2012, 07:52 AM   #232
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Diana I've a recipe for golden tomato soup from all I dream of food blog she just put on her blog.. I made this a lot last year with my recipe and I just saw she put one up. If you want it give me a holler.

You could even use frozen tomatoes to make this soup. The flavor is amazing using sungolds, lemon boy, yellow pear.
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Old 09-17-2012, 07:03 PM   #233
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Diana I've a recipe for golden tomato soup from all I dream of food blog she just put on her blog.. I made this a lot last year with my recipe and I just saw she put one up. If you want it give me a holler.

You could even use frozen tomatoes to make this soup. The flavor is amazing using sungolds, lemon boy, yellow pear.
Oh yes, I'd love the recipe! I have so many little sungolds and I have to pick them when they're exactly ripe and then they only last for a day. Sungold soup--has a ring to it, doesn't it?
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Old 09-21-2012, 11:34 AM   #234
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Here's her recipe for:

Golden Tomato soup

2 lbs yellow tomatoes (grape, cherry, Lemon Boy, etc)
1 medium onion
1 hot pepper (serrano or jalapeno), optional
4 garlic cloves
1/4 cup olive oil
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
4 cups chicken stock
1/4 cup fresh basil, chopped
1/2 cup freshly grated Parmesan, optional

Instructions
1.Preheat oven to 425F.
2.Wash and core tomatoes and cut them into quarters. For smaller grape tomatoes, cut them in half. Cut onion into quarters. Remove stem from hot pepper and cut in half.
3.Place tomatoes, onion, hot pepper and garlic cloves in a glass baking dish. Drizzle with olive oil and sprinkle with oregano, salt and pepper and then toss to combine. Spread in a single layer.
4.Roast 30 minutes, until tomatoes have caramelized.
5.Transfer to a large stock pot and add chicken stock. Bring to a boil, then reduce temperature and simmer 20 minutes. Adjust seasonings as desired.
6.Transfer to a food processor or use an immersion blender and puree until smooth. If using processor, you may need to do it in two batches.
7.Serve and sprinkle with fresh chopped basil and grated Parmesan, if desired.


I forgot. So here ya go.
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Old 09-21-2012, 11:44 AM   #235
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do y'all can soup with meat already in it?
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Old 09-21-2012, 01:39 PM   #236
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Yes you can with a pressure canner.
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Old 09-21-2012, 02:01 PM   #237
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thanks, Esther! I didn't think about roasting the tomatoes before making them into soup--what a great idea! I love caramelized roasted tomatoes and I bet they will make spectacular soup.
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Old 09-23-2012, 08:51 AM   #238
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Hi All

First time canner here We canned tomatoes this year, and froze the green beans from the garden.

We froze salsa using the Mrs Wage's pkg, and made and froze speggeti sauce from a web recipe...All turned out very good.

The farmer up the road every year gives us a paper shopping bag full of a variety of the small hot peppers, like jalapenos, etc.

Any suggestions on how to preserve these? Whats the best way, can them, dry them, freeze them?

I've seen where some braid them, but I don't know much about it.

I freeze my green peppers for my stir-fry....but I don't know what to do with these small peppers....

Thanks
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Old 09-25-2012, 09:40 AM   #239
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Quote:
Originally Posted by dmburk View Post
Nigel-

I use a water bath to can the sauce.
Dorcus,
I would love the spaghetti sauce recipe! I made some but we are not too crazy about it.
Thanks!
Leigh
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Old 09-30-2012, 04:27 PM   #240
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Some years back, Cousin Sally introduced me to Hotter ‘n Hell Hot Pepper Jelly. A jar of that, a box of Ritz, and a block of cream cheese later, I was in heaven! Thought it would be good to try to recreate in my own kitchen with my very own fiery habaneros and cayennes. And, of course, I had to make it sugar-free. Think I have a winner:

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