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09-05-2018, 11:26 PM
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#151
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Assistant Cook
Join Date: Aug 2017
Location: Niagara Region, ON
Posts: 25
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Did 25 Liters/quarts today of tomato sauce.
I think this will be The last big canning day of the year, unless someone drops off more produce.
Now to prepare for wine making season, and a new baby in 3 weeks.
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09-06-2018, 06:57 AM
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#152
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 37,737
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Quote:
Originally Posted by GreenEnvy22
Did 25 Liters/quarts today of tomato sauce.
I think this will be The last big canning day of the year, unless someone drops off more produce.
Now to prepare for wine making season, and a new baby in 3 weeks.
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End of September or beginning of October? Sorry, have to ask, I have this thing about babies, kittens and puppies.
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“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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09-06-2018, 07:52 AM
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#153
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Assistant Cook
Join Date: Aug 2017
Location: Niagara Region, ON
Posts: 25
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Due Oct 7, but they are planning to induce last week of September.
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09-06-2018, 08:02 AM
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#154
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 37,737
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<new baby granny dance>
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“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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09-06-2018, 10:24 AM
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#155
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Sous Chef
Join Date: Sep 2014
Location: Pender Nebraska
Posts: 652
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Didn't can any tomatoes this year. They didn't do well. Good thing I have tons left from last year and year before. I will be concentrating on chicken, beef and pork. I have 10 jars of chicken stock done from carcasses. Yes I use pressure canners on a glass top stove. Actually 2 at a time most times. I had 3 going it one time once. 2 big ones and my little one. That was kind of tight but it worked.
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Quando omni flunkus moritati-When all else fails, play dead
I'm a man, but I can change, if I have to, I guess.
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09-06-2018, 10:29 AM
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#156
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Assistant Cook
Join Date: Aug 2017
Location: Niagara Region, ON
Posts: 25
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I like the diamond back splash there, would be a lot easier to keep clean.
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09-06-2018, 01:10 PM
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#157
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Sous Chef
Join Date: Sep 2012
Location: Cartersville, GA
Posts: 722
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Famer John - I use pressure canner on a glass top too with no issues. But...I do most of my canning out on the deck with my grill which has a nice side burner. Keeps from throwing all that heat into the house. A friend of mine uses his turkey fryer burner since his grill does not have a side burner.
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09-06-2018, 06:12 PM
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#158
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Executive Chef
Join Date: Mar 2008
Posts: 3,475
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Pressure canned 11 half-pints of hatch chilis. It was a half full paper grocery bag, after roasting it was a 6 qt kettle full, after peeling and deseeding it was a large food processor full, and then into 11 half-pints. Yay, glad to have gotten that done and I'm looking forward to how they taste in so many dishes-with cheese sauce, in fried eggs, in fried rice, layered in casseroles, topping off nachos. Thanks beth.
I will have another batch to go next week.
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09-12-2018, 10:39 AM
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#159
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Executive Chef
Join Date: Mar 2008
Posts: 3,475
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Last few days we made 2 of the 18 qt roasters of tomatoes made into ketchup. Then two roasters of tomatoes into a thick sauce. Then I canned red and green bell peppers. Today will be 10 qts of thick tomato sauce.
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09-14-2018, 12:07 PM
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#160
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Executive Chef
Join Date: Mar 2008
Posts: 3,475
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Bethzaring, I made some of the hatch chili enchilada sauce, it is quite zippy. Thanks for the recipe. I really like it. I even made some bell pepper enchilada sauce for the non-hot lovers here.
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