GA Home Cook
Sous Chef
Dawg - expound on the caramel with the sweetened condensed milk. That is interesting. Why do you have it in the crock pot?
What are you canning/preserving today?
- Thread starter CWS4322
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Dawgluver
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You put an unopened can or two of SCM, minus the label, in a crock pot, cover with water, and heat on low for 8 to 10 hours, then let cool. It becomes this lovely caramelly sauce that is good straight from the can, or as a fruit dip or spread. You can cook it the same way using sterilized canning jars, or on the stove in simmering water. The CP is nice as you don't have to watch it. Apparently it's quite popular in Mexico.
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When I first read it I wondered why you were simmering the label. 
Dawgluver
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Now that I reread the post, I wonder too!
So how'd label soup turn out? You do realize you can't just boil spoiled food and make it safe for consumption right.
OP
OP
CWS4322
Chef Extraordinaire
My grandma used to put the unopened, label-free can in a pan of simmering water on the stove. It was fantastic on ice cream, warmed up a bit, topped with salted peanuts...mmmmmm...I always have a can or two in the pantry...like the crockpot method.
Dawgluver
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I haven't opened it yet. Should be fine, but I would recommend using a newer can! Surprisingly, SCM is good for a year after its best by date: http://www.eatbydate.com/dairy/milk/how-long-does-condensed-milk-last-shelf-life/
bethzaring
Master Chef
GotGarlic
Chef Extraordinaire
Addie
Chef Extraordinaire
OP
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CWS4322
Chef Extraordinaire
I'm so envious! My cousin did 42 pints of chokecherry jelly a couple of weeks ago. I canNOT find chokecherry trees in my neck of the woods. I grew up picking chokecherries (from the time I was 5-6 years old), I know what the trees look like, but canNOT find any. We've walked every inch of the back 40, no chokecherry trees. Lots of highbush cranberry and wild grapes...
bethzaring
Master Chef
bethzaring
Master Chef
Northern New Mexico, where I live, had a major early summer freeze and most fruit blossoms were killed. But there is a little pocket of earth up by the Taos Ski Valley that survived and I could stand still and strip berries to my hearts content. I picked 4 gallons on my first picking.
We went to the garden yesterday and picked some more 'maters so today was more sauce. I ended up canning 10 pints of sauce today (19 for the season now).
That's the 8QT stock pot down there with about 7QTs of tomato goodness in it.
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+
Kathleen has some use for the seeds and skin stuff that came out of the food mill (Ok, so it is the vegetable strainer on the KA)
That's the 8QT stock pot down there with about 7QTs of tomato goodness in it.
=
+
Kathleen has some use for the seeds and skin stuff that came out of the food mill (Ok, so it is the vegetable strainer on the KA)
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Stuck some broccoli in the freezer. We finally got our first (small) picking of beans. Too many to eat and not enough to do anything with, so I blanched them and they're in the dehydrator. I was reading about putting the blanched beans in the freezer for a bit before drying, it's supposed to make them come out more like canned beans. Gotta try it.
Also cooked down and froze a container of vegie stock. We save bits and pieces of vegetables (except for cruciferous veg) in the freezer. When we need the space I simmer it all down, strain, cook down to condense and stick it back in the freezer. Once the garden is done I'll mix the containers together, cook down to very concentrated and freeze in ice cube trays. (That's what we do with our tomato guts...IF my tomatoes ever ripen!)
Also cooked down and froze a container of vegie stock. We save bits and pieces of vegetables (except for cruciferous veg) in the freezer. When we need the space I simmer it all down, strain, cook down to condense and stick it back in the freezer. Once the garden is done I'll mix the containers together, cook down to very concentrated and freeze in ice cube trays. (That's what we do with our tomato guts...IF my tomatoes ever ripen!)
buckytom
Chef Extraordinaire
nice haul, frank. you know, i've never canned sauce per se, just tomatoes with the idea that you make the sauce as needed. hmm, i like to use jarred sauce (which is more complete, i guess) when necessity dictates, so why not jar my own? do you add much to your tonato sauce?
i have to rethink my strategies for september, i guess.
i have to rethink my strategies for september, i guess.
Bucky, I haven't purchased commercially-canned tomato sauce for years. Instead I make oven-roasted tomato sauce from a recipe I've developed over the years. It's good on its own, but adds lots of "yum" to any recipe.
Plus, it's ultra easy to make.
Plus, it's ultra easy to make.
buckytom
Chef Extraordinaire
thanks, cuz. i've never tried roasting tomatoes before.
the weather in jersey has been perfect for veggie gardens this year, and i planted late, so i can see hundreds of tomatoes coming ready. all at once..
the weather in jersey has been perfect for veggie gardens this year, and i planted late, so i can see hundreds of tomatoes coming ready. all at once..
OP
OP
CWS4322
Chef Extraordinaire
Froze beans, corn, and broccoli last night. Today it's bread and butter pickles and salsa. I think I'll roast the tomatoes and some of the peppers for the salsa....
GA Home Cook
Sous Chef
looks like the pears are ready. I guess it's pear preserves this week.
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