Linking up with Blomin' Tuesday and Fertlizer Friday - links also in my side bar - you must check out all these great gardeners!
~~~~~~~~~~~~~~~
Here are my tomatoes finally ready to harvest. They are about one month late because our weather has been so cold this season. You can see all the stems of other plants around them that have already frozen. We cut all the leaves off so it would help speed things up.
They are ready and we had a wonderful crop!
Here are a couple of my helpers picking tomatoes.
These are two of our daughters who also had tomatoes in their gardens and we canned like crazy people last Saturday. We did Salsa and V-8 Juice.
Thanks for visiting!
Recipes we used.
Salsa
1/4 bu. ripe tomatoes (15 lbs. = a 1/4 bu.)
6 large onions
16 to 20 long green chilies ( like Anaheim) (we used 5)
2 Tbsp. salt
6 bell peppers
6 jalapeno peppers (we only used 2)
2/3 c. vinegar
3 Tbsp. sugar
1/2 c. fresh parsely
1/2 cup fresh coriander
3 cloves garlic
Peel tomatoes and seed peppers. Coarse grind all ingredients.
Simmer 1 hour, stirring frequently, or until right consistency.
Water bath to seal. Makes 14 pints
V-8 Juice
1/2 gallon Tomato Juice
3 large onions blended
8 med bell peppers
1/4 - 1/2 cup salt (your taste)
1 cup vinegar
2 tbs seasoning salt
1 tbs black pepper
1 jalepeno pepper
You can also add carrot, celery and beet juice but you must increase your pressure lbs. and cooking time to 30 mins.
Boil and fill jars.
Pressure at 10lbs. for 15 minutes.
Here are a couple of my helpers picking tomatoes.
These are two of our daughters who also had tomatoes in their gardens and we canned like crazy people last Saturday. We did Salsa and V-8 Juice.
Thanks for visiting! Hope you have a great week.
Today I am thankful for stamina to do my stewardships.
Paula
~~~~~~~~~~~~Recipes we used.
Salsa
1/4 bu. ripe tomatoes (15 lbs. = a 1/4 bu.)
6 large onions
16 to 20 long green chilies ( like Anaheim) (we used 5)
2 Tbsp. salt
6 bell peppers
6 jalapeno peppers (we only used 2)
2/3 c. vinegar
3 Tbsp. sugar
1/2 c. fresh parsely
1/2 cup fresh coriander
3 cloves garlic
Peel tomatoes and seed peppers. Coarse grind all ingredients.
Simmer 1 hour, stirring frequently, or until right consistency.
Water bath to seal. Makes 14 pints
V-8 Juice
1/2 gallon Tomato Juice
3 large onions blended
8 med bell peppers
1/4 - 1/2 cup salt (your taste)
1 cup vinegar
2 tbs seasoning salt
1 tbs black pepper
1 jalepeno pepper
You can also add carrot, celery and beet juice but you must increase your pressure lbs. and cooking time to 30 mins.
Boil and fill jars.
Pressure at 10lbs. for 15 minutes.
Harvesting and Canning Tomatoes
Reviewed by citra
Published :
Rating : 4.5
Published :
Rating : 4.5