Yesterday I received an email from my favorite berry farm, informing me that blueberries are ready for picking! But I have decided I’m not allowed to pick fruit if I still have that fruit in my freezer from last year. And despite my best efforts to eat, cook, and give away the fifty pounds of blueberries I froze last July, I still had a few pounds left. So I made jam!
I like a bloody mary from time to time, but the real reason I canned tomato juice is: I make all that nice thick tomato puree, and it takes FOREVER to reduce it down and make it thick…and then I put it in soup and ADD WATER! This is dumb and I’m not going to do it anymore. Enter tomato juice! I will reserve the puree for when I actually need it. Continue reading
I use a lot of pureed tomatoes. I’ve never canned tomato chunks because I don’t like stringy cooked tomatoes in my food. Chunks yes, strings no. I use home-canned puree in a lot of different stuff and never really wish I had chunks instead. Continue reading
My freezers are getting full and the cabinet where I store my jars ‘o food is almost full. I still have about 2 dozen empty jars, so I think I’ll make more applesauce… Continue reading
Conventional instructions are to put a whole pepper on top of your gas stove, right on the flame. Let it char, turn it with tongs, and when the whole thing is blackened, put it in a paper bag and let it cool, while it steams itself in the bag. Take the pepper out and you’ve got a slippery, wiggly pepper, and blackened skin that flakes off in a thousand little pieces. The blackened skin flakes get all over the sink and your hands. Stop doing this! Continue reading