To begin the week, here is our food parade of our weekend, not including Tomato Fest, which has its own photo parade here.
‘Putting things by’
We did a lot of preserving this weekend.
We also got a bulk order of tomatoes. One half paste tomatoes, one half heirloom.
Our canning recipe is as follows: We pack the sterilized jars with chopped tomatoes, put 1 tsp of salt and 1 tbsp of lemon juice per quart jar of tomatoes. We put on the sterilized lids and pressure cook the cans (yes, we have a pressure cooker- its the big canning pot) at 5 pounds of pressure for 5 minutes. Then let them cool out on thick towels. Done. Pretty easy, though it takes a while to get the pressure cooker up for 5 pounds of pressure.
We are super excited for it to be January, and freezing out. We will pull down a can of tomatoes, pop it open and inhale the smell of summer, right then in January……. mmmm………