I have been determined to can and have things for this winter so on Sunday we went to a you-pick farm about an hour away. This farm had the biggest selection of produce to pick, but wasn't the friendliest place.
We ended up picking over 20 pounds of roma tomatoes, a few zucchini and squash, less than a pound of string beans, 2 pecks of asian pears, and 4 pecks of peaches (3 yellow and 1 white.)
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| The veggies |
We still had the 20+ pounds of tomatoes from Saturday's farmers market visit as well.
So, Sunday night, I got to work and the kids helped to boil and peel the tomatoes.
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| Boiling |
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| Icing |
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| Peels and seeds from the first few tomatoes |
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| Peeled and coring |
Once the tomatoes were peeled and cored, the boys disappeared and I scooped out the seeds and squeezed out as much water as I could. Then I mixed them up in a big pot to make spaghetti sauce.
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| The start to the spaghetti sauce |
It smelled so good, even our new renter kept stopping by the pot to smell and comment on it. I felt like the tomatoes weren't breaking down enough so I chopped them up with some special scissors that I got from Pampered Chef a few years ago and decided to let it cook overnight.
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| This picture doesn't do it justice. |
It smelled so good then next morning, and then I canned it. I only got 3 quarts and one pint.
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| Spaghetti Sauce |
I almost don't want to eat them since we only have three jars.
Then I got to work on the peaches. I found a new recipe last night that sounded much easier and faster. I simply had to peel the peaches, slice them up and then drop them into the jars. I added about a fourth to a third of cup of sugar part way in the jar, and then filled it with water.
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| Filled with peaches and a little sugar poured in |
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| Added the water and got the air bubbles out |
There were a LOT Of peach peels. I used the food processor to chop up a lot of them and then send the oldest out to the coop with treats for the birds. I did try finding an idea on using the peels, but all I could find was peach peel jelly and I didn't think I had the energy to attempt it.
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| Just one of the two bowls of peels |
This was definitely easier and quicker and I wasn't as worried about making things fit in a complete jar as I just stopped peeling and slicing when I knew I didn't have enough left to make another full jar. I ended up with 13 big quart jars.
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Canned Peaches
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Then I got to work on the salsa. This time I was going to make my own seasoning from a recipe I found online. I left the jalapenos out since I don't like spicy food. I managed to get the boys to come peel the tomatoes while I diced them up.
Again, this smelled so good. (At this point, things got too messy and I got too busy to remember to take pictures of everything.)
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| Salsa in the pot |
As soon as this finished simmering for thirty minutes, I canned it. I managed to get 10 pints and then two half pints that I wanted to use for gifts. There was another pint jar that was about 3/4 full, it wasn't enough to can so I happily put it in the fridge to eat soon.
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| Mild Salsa |
I still had another 12 pounds of tomatoes left so I had the boys peel them and I sliced them up to make canned quartered tomatoes in their own juice. The only thing that surprised me about this was how long they had to sit in the water bath.
We got 8 pint jars and one half pint jars of canned tomatoes.
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| Canned tomatoes in their own juice |
Now I just have to cook the green beans and squash as I don't think there is enough to can, and decide what I am doing with the Asian pears.
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| He insisted on being Vanna White in at least one picture. |
In other good news, I wore my tennis shoes the entire time I was working today and my back wasn't killing me like it did the last time I was canning, and was barefoot.
