this my canning blåg

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peach salsa was quite a project. lots of cutting and my hands are burning bc i touched a habañero but it's very good, also v pretty.

contorted filbert (harbl), Sunday, 9 August 2020 21:42 (two years ago) link


lukas, Sunday, 9 August 2020 21:42 (two years ago) link

i made 3 pints and 2 half pints of jam. an experiment to see if the bulk pectin from the amish store is any good. tomorrow and wednesday i need to finish my peach projects! i was successful at quickly peeling them tonight, not sure what my problem with the blanching method was before but i dreaded it.

contorted filbert (harbl), Tuesday, 11 August 2020 00:35 (two years ago) link

three weeks pass...

i got 2 boxes of plum tomatoes, may get more next weekend depending on how much i hate this

contorted filbert (harbl), Friday, 4 September 2020 19:35 (one year ago) link

btw, the bulk pectin at the amish store doesn't work that well. it seems you need to use a lot of it.

contorted filbert (harbl), Friday, 4 September 2020 21:41 (one year ago) link

ended up getting:

  • 5 quarts of "sauce" (crushed tomatoes in grocery store language)
  • 8.75 quarts of "crushed tomatoes" (more like whole peeled tomatoes but somewhat broken up)
from two 25 lb boxes. each type is arduous in a different way: sauce doesn't need to be peeled because you run it through a strainer (kitchenaid attachment for me) but it takes all day to cook down by half; for the peeled tomatoes you have to blanch and peel each of ~95 tomatoes, which is a lot, but i guess you get a more versatile product in return. i'm gonna make some salsa now out of one of the jars that is in the fridge. i can only can 7 at a time so i left the last couple out.

contorted filbert (harbl), Thursday, 10 September 2020 22:09 (one year ago) link

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