The end of August=bustle, bustle, bustle. Of course, the garden is at its peak right when work is at its most stressful time, right? Luckily for me, I feel comfortable and happy, alongside my cooking partner/husband in a hot, steamy kitchen with loads of bubbling pots, a whistling water canner, the smell of vinegar and vegetables, and pets running rampant.
Last Saturday, we made pizza sauce. We loved the recipe we used from Barbara Kingsolver's Animal, Vegetable, Miracle so much last year that we used it again this year. We cooked down 25 lbs. of Roma tomatoes and ended up with 10 pints of pizza sauce. Our only change to last year's process is that we used a bit less cinnamon, and we cooked it down a bit more, so we ended up with less pints, but thicker sauce.
Also, we processed 25 lbs. of Romas into 8 quarts of canned diced tomatoes. These are spectacular to have in the pantry for everything from spaghetti to soups to pizzas in the fall and winter. Last year's lasted us through this May. We'll have to can more to make that happen again this year.
And, we have more cabbage fermenting right now. This time, the crock is full! I think we'll be kraut-ready this fall and winter. Bring on the Ruebens and Ritz crackers!
Plus, the freezer is receiving the fruits of our labor. This week, I froze carrots, celery, and green peppers.
Tomorrow is beet day! Stay tuned...
Also, we processed 25 lbs. of Romas into 8 quarts of canned diced tomatoes. These are spectacular to have in the pantry for everything from spaghetti to soups to pizzas in the fall and winter. Last year's lasted us through this May. We'll have to can more to make that happen again this year.
And, we have more cabbage fermenting right now. This time, the crock is full! I think we'll be kraut-ready this fall and winter. Bring on the Ruebens and Ritz crackers!
Plus, the freezer is receiving the fruits of our labor. This week, I froze carrots, celery, and green peppers.
Tomorrow is beet day! Stay tuned...
No comments:
Post a Comment