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Old 07-25-2009, 01:45 PM   #1
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Well worth the effort

Got the first big tomato harvest from my garden over the past 2 days. Picked about a bushel - mostly paste tomatoes and turned them into juice today. We use our complicated, super secret recipe - one tsp canning salt, one qt tomato juice. Here's half of them in the sink after washing


And here's the first run of juice


The two jars with white rings are an experiment (lots of water showing). We use the pressure canner (background) because it's much faster than the water bath canner.
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Old 07-25-2009, 01:53 PM   #2
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Dang yall obviously got two green thumbs each and some knowledge and equipment most folks are lacking. Great job. Now I woulda ate them maters raw till they was fixing to die and go to heaven then do the canning thang. Among the multitude of gifts the Lord gave us...a BLT with real mayo and home growed maters got to rank near the top.

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Old 07-25-2009, 02:27 PM   #3
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Old school rules. Canning is fun.

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Old 07-25-2009, 02:29 PM   #4
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Quote:
Originally Posted by bigwheel
Dang yall obviously got two green thumbs each and some knowledge and equipment most folks are lacking. Great job. Now I woulda ate them maters raw till they was fixing to die and go to heaven then do the canning thang. Among the multitude of gifts the Lord gave us...a BLT with real mayo and home growed maters got to rank near the top.

bigwheel
I've been eating the big ones raw for almost every meal. We grow the paste maters exclusively for canning, sauces, salsa, etc as they have a much higher pulp to water amount.
All done now - 18 qts total
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Old 07-25-2009, 02:33 PM   #5
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Canning is fun? Whut you been smokin Boy? I know some folks who would take two bags sight unseen Let us interject some reality into the situation. No it aint fun. It about as fun making sausage or reloading bullets...which means it aint no fun at all...but the end result is hopefully worth the pain in the booty which it takes to do it. Simple huh?

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Old 07-25-2009, 02:40 PM   #6
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Ok gotcha on the pulp vs water deal. Watched a TV show about it one day guess it was on the Food Channel maybe..whereas the fella was saying Romas was the best mater for sauces and such for the very reason you mention. Now is this hot or warmish? Out of date etc?

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Quote:
Originally Posted by bigwheel
Dang yall obviously got two green thumbs each and some knowledge and equipment most folks are lacking. Great job. Now I woulda ate them maters raw till they was fixing to die and go to heaven then do the canning thang. Among the multitude of gifts the Lord gave us...a BLT with real mayo and home growed maters got to rank near the top.

bigwheel
I've been eating the big ones raw for almost every meal. We grow the paste maters exclusively for canning, sauces, salsa, etc as they have a much higher pulp to water amount.
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Old 07-25-2009, 02:58 PM   #7
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Canning is great. I might get back into making my chile pequin hot sauce. You have great mater sauce!
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Old 07-25-2009, 03:04 PM   #8
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Quote:
Originally Posted by bigwheel
Ok gotcha on the pulp vs water deal. Watched a TV show about it one day guess it was on the Food Channel maybe..whereas the fella was saying Romas was the best mater for sauces and such for the very reason you mention. Now is this hot or warmish? Out of date etc?

bigwheel


Quote:
Originally Posted by big dude
Quote:
Originally Posted by bigwheel
Dang yall obviously got two green thumbs each and some knowledge and equipment most folks are lacking. Great job. Now I woulda ate them maters raw till they was fixing to die and go to heaven then do the canning thang. Among the multitude of gifts the Lord gave us...a BLT with real mayo and home growed maters got to rank near the top.

bigwheel
I've been eating the big ones raw for almost every meal. We grow the paste maters exclusively for canning, sauces, salsa, etc as they have a much higher pulp to water amount.
You're right on with one minor adjustment - Roma is a culitvar but is used generically like "band aid". All Roma's are paste (sometimes called plumb) tomatoes, but not all paste maters are Roma's - mine are Kada and Quimbaya which I like because they are bigger, produce better for me and have a lower water amount.
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Old 07-25-2009, 03:30 PM   #9
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Well I got mixed emotions on the chile pequins. Cant resist eating em and always enjoy bumping into their various incarnations of hotsauce but they have a funny flavor..or maybe mo betta lack of flavor or something that just hard to put a finger on it. To my edumacated pallette they just turn into being hotter than heck. Now around Austin they call em "river peppas" supposedly cuz thats where they like to grow in that part of the world. Now the po white local trash gringoes I knew around Corpus called them "pea peppas." Know they grow wild all over down there. My dearly deceased old Daddy worked in the oilfield down there and it was a big test of manhood to go scoop a handful of pequines off the bush..blow off the leaves and eat the whole handful. Takes a tough dude to do that. Make a grown man sweat and cry like that po fella yall was hazing on the beach to get indoctrinated into the fishing Club

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Canning is great. I might get back into making my chile pequin hot sauce. You have great mater sauce!
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Old 07-25-2009, 05:26 PM   #10
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Looks good BD. My mom used to can all sorts of stuff but unfortunately it didn't carry over to me, guess I'll live vicariously through your pictures.
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