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