Corn Chowder with Tomato, Kale and Sausage and Preserving Updates

Corn Chowder with Tomato, Kale and Sausage, with fresh green onion garnish

After such exuberant weekend of eating, last night we had a relatively light meal of corn chowder.  It was super simple to make.  We simply warmed up some Upinngil Milk that we had frozen down (3 cups worth), cut corn off of 6 ears, chopped up four tomatoes and one onion, chopped up a bunch of kale, and cooked three delicious Stillman’s Sweet Italian Sausages in a pan and then sliced.  We sautéed the onion in butter, 1 tsp of sugar, 1 tbsp of salt, 1/2 tsp black pepper for about 10 minutes.  Then we added the milk and half of the corn.  We simmered that for another 10 minutes.  Then pureed the soup.  We than added the rest of the corn, tomatoes and simmered for 10 minutes, added the sliced sausage and garnished with chopped green onion.  Tasty indeed!  For dessert we had the rest of the apple-ground cherry tart and vanilla ice cream.  Yum!

Putting Away and Away We Go!

Our three half bushels of tomatoes (bulk order from Red Fire Farm)

We ordered two half bushels of heirloom tomatoes and one half bushel of paste tomatoes.  We have been canning the heirlooms and drying the paste tomatoes, with the dehydrator my sister bought us.  Well, Red Fire Farm was a little low of paste tomatoes, so we got some slicers this week- maybe next week we will get the paste tomatoes, so that we can finish making our year supply of ‘sundried tomatoes’ and we might even paste a few to make paste…. yum.

Washing some lovely heirloom tomatoes in the sink

Saturday morning, we endeavored to begin the canning extravaganza…. we weren’t sure how long it would take.

We worried we wouldn't have enough big bowls to hold them during our blanching, skinning and chopping.

But come noon time we had finished blanching, skinning, and chopping all of our tomato victims, and had managed to pressure cook a whole batch.  We were so pleased that we experimented a little and sorted some of our tomatoes by color (since they were an awesome heirloom mix).

Green Tomatoes, Yellow Tomatoes, Red Tomatoes, oh my! Quite lovely!

Our canning recipe is simple, for every quart of tomatoes, we put 1 tbsp of lemon juice and 1 tsp of salt.  We pressure cook for 5 minutes at 5 pounds of pressure.  You can also do a hot water bath for 30 minutes.

We also canned some whole tomatoes, and then we roasted some tomatoes to freeze.  All in all in the end, we canned 19 quarts of tomatoes, and had four bags of roasted tomatoes frozen.  Phew!  We feel like we have effectively preserved enough for ourselves for the rest of the year, a whopping total of about 40 quarts of tomatoes!  That’s not including the frozen roasted and the dried.  Are we a little obsessed?  Perhaps.

We also bulk ordered 25 pounds of peaches!

We had missed nectarine season at our favorite nectarine orchard (usually it is a labor day event for us, but this year’s season made everything fruit much earlier).  So, we bulk ordered peaches from Red Fire Farm and froze them down.

Peaches all sliced up and ready to be frozen.

Normally, we just slice the peaches into wedges, put them onto baking trays and put them in the freezer for a few hours, then remove them and put them into baggies to keep in the freezer.  This keeps them from being one big frozen mess.  We ended up freezing four huge bags of peaches!  We were struggling to fit the freezing trays in the freezer by the end…. we may need to make plum jam soon to make room in our freezer.

In the end, we had a very successful time preserving.  We feel confident that we will have enough frozen fruit for the year, and we’re betting that we may also have enough tomatoes too!

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3 Responses to Corn Chowder with Tomato, Kale and Sausage and Preserving Updates

  1. lorraine says:

    19 quarts of tomato is quite the amount. It should last till next summer. I am amazed you were able to process it so fast but having the pressure cooker helped I’m sure. You must have been tired of tomato chopping in the end. It has been really interesting to see how you have planned to meet your summer local foods during the winter months. This will be much better than trying to eat root veggies all winter long. We did part of that last winter with our winter CSA share and we needed to supplement some other foods as I got very sick of turnips and celery root. Plus you can look at your canned jars of food and feel pride at your accomplishment!

  2. Those canned heirlooms sure do look purdy. After seeing your pics, I might have to run out and get some jars and start canning.

    Looks like the Boston area had a great tomato harvest this year too. Here in NYC, the farmers’ markets have been chock full of heirlooms.

  3. Pingback: On Canning and Time Travel | The Omnivorous Traveler's Notebook

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