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Post by deberosa on Oct 10, 2010 13:41:14 GMT -4
Six pints of Apple/Tomatillo relish are processing now. Plus a batch of juice is cooking and a second one will get started. Then the pulp will become apple butter.
Found the apple/Tomatillo relish recipe yesterda - takes apples, tomatillos, red bell peppers and japaleno peppers and I happened to have all of that laying around ready to be processed into something. ;-)
well, the timer is calling me. ;-)
Debbie
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Post by bonnylake on Oct 10, 2010 16:43:55 GMT -4
4 qts plus 1 pint of applesauce, 4 pints of Peach Salsa, and 6 -1/2 pints of cranberry ketchup. I don't like big globs of cranberry sauce on my turkey sandwich, lol so I made ketchup instead of sauce. Hahaha, you and I like the whole Thanksgiving feast in a sandwich, Lynn had never heard of it before, and thinks us New Englanders are touched..LOL You are touched! I lived in Maine for 3 years and I got "touched" just by being there - "wicked" funny people! That's where I learned to eat squash pie instead of pumpkin, I ate lobster like you do tuna sandwiches, and I learned to eat cranberry sauce on turkey sandwiches!! LOL My son learned to talk when we lived there and he didn't learn about the letter "r" until we got back to the west coast
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Post by bonnylake on Oct 10, 2010 16:49:02 GMT -4
I went to the farm produce stand a couple blocks from my house and it was their last day so I got some great deals on apples, beets, acorn squash, and pumpkins. I canned two of the smaller pumpkins but I was dissapointed that they didn't have too much flavor yet. I might have to let the rest of them sit a month to ripen better Oh well, I'll just have to add more spices to the mixes when I use that batch. I'll be making pickled beets for a couple of days - what a chore to clean up the kitchen after it gets splattered with beet juice - I try to be careful, but.... LOL
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Post by nhlivefreeordie on Oct 10, 2010 20:34:35 GMT -4
Well first day back from vacation, and I bet you know what I had to do.....pick tomatoes...
I ran enough through the food strainer for 32 cups of puree for two batches ( 10 pints ) of Sombrero Barbecue Sauce, after that, ....more ketchup.
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Post by capecmom on Oct 11, 2010 7:31:48 GMT -4
Hahaha, you and I like the whole Thanksgiving feast in a sandwich, Lynn had never heard of it before, and thinks us New Englanders are touched..LOL You are touched! I lived in Maine for 3 years and I got "touched" just by being there - "wicked" funny people! That's where I learned to eat squash pie instead of pumpkin, I ate lobster like you do tuna sandwiches, and I learned to eat cranberry sauce on turkey sandwiches!! LOL My son learned to talk when we lived there and he didn't learn about the letter "r" until we got back to the west coast Your post reminded me of this-I know it's VERY off subject of canning but we LOVE this commercial. You can tell which one is from here. Yes, we're a crazy lot! www.youtube.com/watch?v=TzUUqmXVMHw
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Post by capecmom on Oct 11, 2010 14:22:38 GMT -4
;D OK back to canning. I'm currently cooking a large batch of Vermont mincemeat (green tomatoes). It smells so good! It's better than burning Yankee candles! It says it will make 5 qts but I think it will be more. I am using my HUGE paella pan and it is quite full. I might have to make another at some point this week as our first frost is looming and I am picking boxes of green tomatoes!
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Post by nhlivefreeordie on Oct 11, 2010 21:48:10 GMT -4
I managed 7 pints of BBQ sauce today, that was all I had time for, spent most of the day selling ads for the newspaper.
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Post by bonnylake on Oct 19, 2010 1:00:25 GMT -4
The past few days I have canned -
apple/cranberry chutney which I like to have with chicken or turkey and sometimes with curry, but I don't put onions or garlic in it, I prefer the brown sugar and wine vinegar type.
Also a couple of batches of pickled beets.
Spaghetti sauce
Chicken veggie soup
And now I will finish off the pile of apples I got by making spicey applesauce.
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Post by capecmom on Oct 19, 2010 8:14:21 GMT -4
I made 5 qts plus one pint of fruit mincemeat. I actually found dried currants this time so I added them to the mix. I was stunned when I saw small jars of the same type of mincemeat at Walmart for almost 6.00 per jar! It didn't have half of the goodies that mine had in it so I was quite pleased. I also made some more peach salsa. I've been giving it away as part of gift baskets I have made for people's Birthdays.
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Post by nhlivefreeordie on Oct 19, 2010 8:29:26 GMT -4
I love mincemeat, I forget what I paid last year for a quart bottle of an imported mincemeat from the UK, but the number $14 sticks in my mind. It was good, but I sure would like to make some for myself.
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Post by capecmom on Oct 19, 2010 13:29:31 GMT -4
I made the recipe that I put in my column. Uses green tomatoes as one of the ingredients. It smelled delicious! It takes a long time to cook down but it's worth it. Tasted a bit of it at the bottom of the pan and it was yummy! The thing I like about it also is that you can substitute ingredients pretty easily.
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Post by bonnylake on Oct 19, 2010 15:38:26 GMT -4
Mincemeat... did you make a mock or a suet type?
I would also like to have your peach salsa recipe I keep hearing about - anything with peaches or apples and I'm there!
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Post by capecmom on Oct 19, 2010 16:08:55 GMT -4
It's a mock mincemeat with green tomatoes, apples and a load of different dried fruit. Of course you dump in a bunch of different spices and 10 cups of sugar! I'll get you my peach salsa recipe when I get home. It's a winner for sure and VERY easy!
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Post by deberosa on Oct 19, 2010 21:06:43 GMT -4
I had a pile of tomatillos, apples and jalepenos and guess what, I found a tomatillo/apple relish to make with them! Made 6 pints and had some this week - tastes great.
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Post by nhlivefreeordie on Oct 19, 2010 21:29:28 GMT -4
We are on the verge of frost, I am going to strip all the rest of the tomatoes and peppers out of the garden this weekend, still have carrots and Beets coming though, and they will be ok even if we do get a frost.
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