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Old 07-11-2012, 02:22 PM   #11
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Glenn's son gave us a 5-gallon bucket filled to overflowing with tomatoes a couple of days ago, so I'm in the process of making a lot of my oven-roasted tomato sauce. They aren't Roma tomatoes, so I am having to make some minor adjustment because these tomatoes are so watery, but I'll make it work. Free tomatoes are always a good thing. Thought I'd better get this done before I have my hand in a cast.
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Old 07-11-2012, 03:29 PM   #12
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8 pints of 'maters.....6 quarts of juice.
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Old 07-22-2012, 02:57 PM   #13
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I have 25 lb of bush beans to freeze today.I have cleaned and cut all the beans. Put several large pots of water in the freezer to chill, plus 3 bags of ice. Set everything up. My usual method is to blanch the beans in a strainer (covered with water, so not steamed), dump them in one sink that has ice and cold water from the freezer (in another strainer/collander), after 1 minute, transfer to the 2nd sink (ice and cold water) and shock them for another 3-4 minutes, spin in the salad spinner, blot in a dish towel, bag. Well, today I added yet another step--I dumped the beans in a dehydrater tray and put the tray in the dehydrator for 5 minutes at 130F. Oh--they are dr--not dried out, but dry, if you know what I mean. And, for those who don't have a vacuum sealer, for 30 years I used ziplock bags and a straw to suck out excess air. I would roll up the bag, seal it except for the corner, and draw as much air out as I could with a straw. It worked for me. But, I must say, why I never thought to add the step of drying the beans in the dehydrator is beyond me. (Must say, I am feeling somewhat proud of myself for coming up with this step). Has anyone else done this?
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Old 07-22-2012, 06:15 PM   #14
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Basil walnut pesto.
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Old 07-22-2012, 11:08 PM   #15
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Picked the best Two Handfuls of baby green beans from the garden this morning. That is just about right. Blanched and put in a freezer bag. Will add more after freezing on a jelly roll pan later next picks. I love Green Beans. And baby size is even better. Eating them now is fun.

Thinking about how they are eqywally good come December is funner.

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Old 07-23-2012, 10:35 AM   #16
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I spent Saturday morning peeling garlic and coring and cutting tomatoes. I made 5 pints of pickled garlic, each with a sprig of oregano and a dried chili arbol. The tomatoes were roasted, along with celery, onions, and more garlic for tomato sauce--2 gallons worth. Mostly canned in pint jars, with about a quart frozen.

Wore me out, but I love doing it.
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Old 07-23-2012, 11:17 AM   #17
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Quote:
Originally Posted by Souvlaki
lettuce and cucumbers you can make a soup ...and then freeze it. That is what I did today.
Souvlaki - I have a recipe for lettuce soup but never thought of freezing. Is it a warm soup you make with cucumber? Care to share a recipe?
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Old 07-23-2012, 11:31 AM   #18
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Our growing season in the UK has been so late because it's been soooo wet. Finally getting sunshine for about a week now which hopefully kick start the tomato and chile ripening. Then it's on to some Jams, salsas, tapenades, and cooking sauces (Mexican, Italian mostly) for my small local food biz. And hopefully a few extras for the fam.
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Old 07-23-2012, 05:12 PM   #19
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I picked our first cuke today, mandolined it along with a vidalia onion, and made fridge pickles. I decided to use agave syrup instead of sugar.
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Old 07-23-2012, 06:10 PM   #20
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Originally Posted by Dawgluver View Post
I picked our first cuke today, mandolined it along with a vidalia onion, and made fridge pickles. I decided to use agave syrup instead of sugar.
Psst... add some jalapeno....
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