Annie: your white tomatoes?
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Making Annie's Salsa Recipe from Frozen Tomatoes
Comments (7)I agree, I'd just use the tomatoes. Squishing them all up would result in a paste like texture, not the chunky salsa that I make. In fact, I'd probably just chop 'em up and not worry about the skins, or slip the skins from the frozen tomatoes and chop them up, maybe drain a little. You will probably get a thinner "sauce" instead of the thick and chunky salsa, but it would still be good. ruthie, you are right, I just added the sauce and paste for texture, I wanted that thick/chunky salsa, not what we call "taco sauce" here, which is more runny and has smaller chunks of the veggies, or no chunks at all. Annie...See MoreHey Annie! You're a Double Blue Ribbon Winner!
Comments (16)Silvercook...there are plenty of recipes on this forum! Just do a search, on pickles, let's say and many links will come up. Many of us 'newbies' have learned a lot from the wisdom of these folks in addition to using certified, SAFE, recipes as well. We also have many that teach canning, involved in canning research, or are way advanced in the world of canning on this forum. You are in good hands! You can also do a search on the names of the foods that I won ribbons on. They are all here. We do use the BALL BLUE BOOK and the NCHFP, see link below. They even have an online class to learn about canning! I took a refresher class a few months back at the local cooperative extension as I had never worked with a pressure canner before, just boiling water bath. I'm sure KY has coop. extensions as well. Call your local extension and you can find out a LOT!! Welcome to Kentucky! I am in NC but was born in Lexington, KY and really miss it. And welcome to the Harvest Forum! I'd love to know where in KY you are. Click on my name, and you can send me an email. Good Luck and Happy Canning! Here is a link that might be useful: Nat'l Center for Home Food Preservation...See MoreAnnie-- your oven cooked spagehetti sauce for canning ?
Comments (1)Diane, I'm experienced at no freezer room, LOL, and I'm also too impatient to stand and stir sauces (or fruit butters). So, I do like Grandma did. I fix the stuff, pour it all into my biggest roasting pan and stick it in the oven at 300 to 350. Be careful not to "caramelize" it by putting it a hotter oven trying to hurry. (ask me how I know). Anyway, I just bake it uncovered and stir it about once an hour and I go my merry way and do whatever else suits me while it reduces and thickens. When it's as thick as I want, i put it into jars and can it, using the directions for whatever recipe I'm using. this works great for apple butter, for spaghetti sauce, for catsup, anything that needs to be cooked down and reduced for a long time. Happy canning, it was a great tomato year here, so I'm thinking you probably have bushels too... Annie...See MoreHomage to Annie's tomatoes
Comments (6)L, I think those are actually "Great White". Mother also says they are the best tomatoes she's ever tasted, and she saved the seeds from the original one I grew, so I just keep saving the seeds. Unfortunately, mine didn't do so well this year, none of my tomatoes did, but that white tomato is one of my favorites and makes awesome soup with some red sweet peppers, very yummy. The dark yellow one looks like Lemon Boy or Lemon Girl, one of Amanda's favorite tomatoes, also very delicious, mild and sweet. Anyway, I'm glad you liked them! Partymusic, that white tomato was extremely prolific here in Michigan, I got baskets full from just 6 plants last year. This year they were prolific too, but first my tomatoes got a fungus from the cold/wet spring. I got that under control and the hornworms ate them right down to stalks. As they came back and just started ripening, we started getting rains and so they split. (sigh) Not just the Great White, all the tomatoes, even my old standby Rutgers, struggled here. Most farm markets don't even have canning tomatoes available. I didn't get a single Mortgage Lifter or Pineapple, I got a handful of Peach, three Indigo Rose. The Sungolds just died. Two tomatoes from Taxi and enough from Rutgers to can 16 quarts so far, and about half a dozen of those Great White, by far the most successful of my heirlooms other than old faithful Rutgers. Annie...See Morecarolb_w_fl_coastal_9b
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