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Old 09-13-2014, 01:22 AM   #301
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I have been canning pears for about a week.I did
9 pints and 9 quarts of saute ones. 8 pints of pear sauce
and I have about 9 quarts to do tomorrow.
My sister came to visit last week and brought me 13
gallons of peeled frozen tomatoes. 10 pounds of blue berries
10 pounds of figs and 80 pounds of pears.
She is taking home 24 pints of canned black beans, and 10
pints of sauer kraut, 14 pints of pinto beans. We do this ever year.
I will be canning veggie soup next with some of the tomatoes.

Josie
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Old 09-14-2014, 07:15 PM   #302
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Oh, wow, what a day. I can barely stand on my feet. 3 gallons of pickled tomatoes, washed and filtered. And 3 more put up for pickling. 1 gallon ajika, not sure what's it called in English. And a whole bunch if Greek egg plant salad.

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Old 09-14-2014, 10:39 PM   #303
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Oh, wow, what a day. I can barely stand on my feet. 3 gallons of pickled tomatoes, washed and filtered. And 3 more put up for pickling. 1 gallon ajika, not sure what's it called in English. And a whole bunch if Greek egg plant salad.

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Recipe for pickled tomatoes and Greek eggplant salad, please?
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Old 09-14-2014, 11:43 PM   #304
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CW, pickled tomatoes are definitely in my Ukrainian thread and also there was a thread about green tomatoes, there it should be also. Greek Eggplant salad, G-d willing tomorrow.


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Old 09-15-2014, 10:42 AM   #305
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Eggplant salad: (TNT)


Some people call it Greek eggplant salad, well I’ve never been to Greece, neither has my mother or grand mother, but as far back as I remember they have been making this recipe every fall.

Right now when there is abundance of eggplant and red bell peppers I would like to share my recipe.

2 medium eggplants
3-4 red bell peppers
1 medium onion
1-2 table spoon ketchup or tomato sauce
2-3 bay leaves
Salt and pepper to taste. You can add cayenne pepper instead if you like your food spicy.
1-2 table spoons olive oil for sautéing.

Wash the eggplants and tomatoes. Make a long slit in the eggplant, so it doesn’t explode during baking. Bake at 350-375 for about an hour or two, or until very soft. Let it cool down. While baking, dice and sauté the onion in olive oil. When egg plant and peppers are cool enough to handle get rid of skin and maybe even seeds, do not spend too much time doing that. If you have meat grinder great, if you have food processor it’s good, your two hands and a sharp knife will also do the job. I prefer the first one. Put the eggplant and peppers thru the meat grinder. When onion is golden brown, add the eggplant/pepper mixture to frying pan, add the bay leaves and ketchup/tomato sauce, season and sauté for about 5-10 minutes. Keep the fire at medium-low. Taste, re-season if necessary. Done. The best way to keep it is in the glass jar. It will keep in refrigerator for up to 6 month if you decide to make it a lot. Just make sure the jars are very clean, best if washed on hot cycle in dishwasher and the mixture out is hot, almost like canning. If you can get your hands on a lot of eggplants and red bell pepper you can stock up for almost whole winter.
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Old 09-15-2014, 11:06 AM   #306
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That sounds delicious Charlie, Thanks!
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Old 09-15-2014, 11:10 AM   #307
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Sounds interesting Charlie. How do you use it?
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Old 09-15-2014, 11:12 AM   #308
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Sounds great., Thanks Charlie.

Josie
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Old 09-15-2014, 11:21 AM   #309
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Also, people use green tomatoes for pickling, that's fine of course. But I like red ones, though they will not less as long as green ones, that is why I usually take the tomatoes that are just pass the green stage, just about as the one in this photo
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Old 09-15-2014, 11:25 AM   #310
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Sounds interesting Charlie. How do you use it?
I eat it with bread, or as a dip, or as is with nothing, or with cold cut sandwich, my wife likes it hot. You can have it with the meat, or chicken. Really the use is endless. Anything you can imagine goes. It can be spicy or mild, depending on your taste. I actually forgot to mention garlic. I did not have bay leaves at home, but did have a lot of garlic, so I crushed some garlic in when I was sauteing the onion. You can add any spices you like, you can skip the tomato sauce. The result is still great.
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