Kathi Jones wrote:
This year's annual Defrosting of the Freezers yeilded 2 Ziploc bags of
skinned Roma tomatoes, 5 bags of strawberries, 2 cups of chopped rhubarb and
4 (ea) skinned kiwi fruit. I decided that today was kitchen day, despite
the finally plus 8 C and sunshine outside.

I started with Strawberry Rhubarb jam with Certo powdered Pectin. No foam
to skim. However, after jarring, sealing and BWB, there seem to be allot of
trapped bubbles throughout the jam. This is a weird result and has happened
to me once before. Doesn't look very nice.

Next, Strawberry Kiwi jam with powdered Certo. LOTS of foam, skimmed off.
No bubbles in the jam after processing...hmmmmmm.

The Romas have a tough-ish flesh. I assume this is due to spending about 8
months in the freezer. No matter. I'm making Seasoned Tomato Sauce from
the CBofHP and will blenderize the whole mess before canning. Smells good.

I reserved enough juice from the thawing strawberries, so have a batch of
Strawberry Jelly with Certo liquid on deck.

I gifted most of last years preserves at Christmas. I've already got some
of those jars back. And it's a good thing too, otherwise I would have had
to buy jars. And I already had the pectin in the cupboard, so all I had to
buy was sugar.

Looks like I'll have about 30 or so jars of goodies put up by the end of the
day. And more room in the freezer.

Kathi

I never bother to skin tomatoes that I bag and freeze. Just wash them,
dry them off, toss in a vac seal bag or zipper bag, toss in the freezer.
When you need some for cooking just take out a bag and let it thaw, the
skins slip right off and most of the water just runs out of them.
Sometimes I use the juice run off to make soup sometimes I just dump it.

George