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Old 08-18-2014, 11:12 AM   #201
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I hear you, Dave. Our tomato plants (some 300) have produced 7 ripe tomatoes. We have enough green tomatoes on the vines to float a boat and only about 5-6 weeks before frost. A few peppers, no eggplant, and the cukes are also not producing well. On the other hand, the winter squash and pumpkins look great. For the size of gardens we have, what we've been able to harvest is very disappointing and very behind this year. We did not get the summer heat we usually get and we've have more cloudy/rainy days than sunny. The tomatoes are no closer to being ripe today than they were 2 weeks ago.
I do remember all the bounty you had last year. You were almost overwhelmed with it all. This year has not been kind to our farmers and those who garden as a hobby.
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Old 08-18-2014, 01:56 PM   #202
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63 Qts green beans, 20 qt squash, 27 qt tomatoes. Still have tomatoes so that number will go up


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Old 08-18-2014, 02:00 PM   #203
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I hear you, Dave. Our tomato plants (some 300) have produced 7 ripe tomatoes. We have enough green tomatoes on the vines to float a boat and only about 5-6 weeks before frost. A few peppers, no eggplant, and the cukes are also not producing well. On the other hand, the winter squash and pumpkins look great. For the size of gardens we have, what we've been able to harvest is very disappointing and very behind this year. We did not get the summer heat we usually get and we've have more cloudy/rainy days than sunny. The tomatoes are no closer to being ripe today than they were 2 weeks ago.
Same thing here in the valley. We put a garden in at my mother's place in Renfrew and her Heirlooms are beautiful........and green...
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Old 08-18-2014, 02:08 PM   #204
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63 Qts green beans, 20 qt squash, 27 qt tomatoes. Still have tomatoes so that number will go up


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Nice... very nice.

We don't can in those kind of numbers (I have 5 pints of tomato sauce working right now)

What do you can in? How many quarts can you do in a go?
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Old 08-18-2014, 02:30 PM   #205
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I posted the directions for peach butter
in the canning section, enjoy

Josie
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Old 08-18-2014, 02:31 PM   #206
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Thanks Frank,

I have a 17 quart pressure canner, in which I can get 7 quarts in and another one I can get 4 quart jars in. We prefer canning over freezing, seems to taste better and speeds up the availability. I am also experimenting with canning homemade vegetable soup. We love these in the winter.
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Old 08-18-2014, 02:57 PM   #207
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Same thing here in the valley. We put a garden in at my mother's place in Renfrew and her Heirlooms are beautiful........and green...
Just loving those green heirloom tomatoes...NOT.
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Old 08-18-2014, 03:11 PM   #208
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I started developing a cherry-chipotle BBQ sauce Saturday. I made a small batch and canned it. Its nice and spicy, sweet and tangy. Absolutely no tomato products either!
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Old 08-18-2014, 04:17 PM   #209
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What are you canning/preserving today?

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I started developing a cherry-chipotle BBQ sauce Saturday. I made a small batch and canned it. Its nice and spicy, sweet and tangy. Absolutely no tomato products either!

You have given me an idea, Craig. I mistakenly left DH in charge of stirring the cherries for jam, he thought they were burning, so took them off the heat and kept stirring.They were not burning, he was using a silicone spatula, and it would drag on the pan bottom. I canned them anyway, and of course they didn't set. Too runny for jam, but BBQ sauce sounds like a great idea!

Recipe please?
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Old 08-18-2014, 05:07 PM   #210
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6 pints of dills.
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