blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,574
So far I've canned or am in the process of canning a light tomato sauce (not thick sauce) because our tomato harvest will not be large. It uses the tomatoes entirely, peel, seeds, pulp, juice, blended in a blender then boiled. These tomatoes are early girls and roma II.
So far this year we have or will have, today 20 qts and 1 pint, and tomatoes are still coming in, slowly.
Usually tomatoes are the thing we can the most of, usually around 80-100 quarts. This year we'll focus on corn from the farmer's market, green beans from the garden. Peaches are currently on sale, so I'll make 18 pints of peach salsa, for a quick meal over brown basmati rice or brown rice.
Here's the recipe: https://extension.usu.edu/utah/files/recipes-cooking-canning/Peach-Salsa-Recipe.pdf
So far this year we have or will have, today 20 qts and 1 pint, and tomatoes are still coming in, slowly.
Usually tomatoes are the thing we can the most of, usually around 80-100 quarts. This year we'll focus on corn from the farmer's market, green beans from the garden. Peaches are currently on sale, so I'll make 18 pints of peach salsa, for a quick meal over brown basmati rice or brown rice.
Here's the recipe: https://extension.usu.edu/utah/files/recipes-cooking-canning/Peach-Salsa-Recipe.pdf