"Kathi Jones" wrote in message
...


Anny - how was the green tomato jam? I might be interested in that in the
future - there's ALWAYS green tomatoes....great story BTW!!

I made it for the first time last year. I had thought it would be a "toast
jam" but it's more savory than that, so I use it as an appetizer with cream
cheese on scrackers.

The recipe makes about eight or nine jars, so when I made it last year I
thought, "Good heavens!
What am I going to do with all this green tomato jam?" So I served it at my
house once and at a neighborhood get-together and when people said, "Wow!
This is really good!" I said, "Here, have a jar."

So much so that when I went to get a jar to serve at our annual Superbowl
party I found I had given every last jar away.

I made more this year. Most will go in Christmas boxes, but I'll hold onto
a couple jars for myself.

BTW, here's the recipe:

Green Tomato Jam

Prep Time: 45 min
Total Time: 3 hr min

Makes: About 9 (1-cup) jars or 144 servings, 1 Tbsp. each

3 cups prepared tomatoes (buy about 1-3/4 lb. green tomatoes)
1/2 cup fresh fresh lemon juice
7-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
2 pouches CERTO Fruit Pectin


BRING boiling-water canner, half full with water, to simmer. Wash jars and
screw bands in hot soapy water; rinse with warm water. Pour boiling water
over flat lids in saucepan off the heat. Let stand in hot water until ready
to use. Drain jars well before filling.

FINELY chop or grind tomatoes. Measure exactly 3 cups prepared tomatoes into
6- or 8-qt. saucepot. Add lemon juice.

STIR sugar into prepared tomatoes in saucepot. Add butter to reduce foaming.
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when
stirred) on high heat, stirring constantly. Stir in pectin. Return to full
rolling boil and boil exactly 1 min., stirring constantly. Remove from heat.
Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
Place jars on elevated rack in canner. Lower rack into canner. (Water must
cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring
water to gentle boil. Process 10 min. Remove jars and place upright on a
towel to cool completely. After jars cool, check seals by pressing middle of
lids with finger. (If lids spring back, lids are not sealed and
refrigeration is necessary.)

--------------

I think it's funny that the recipe tells you how many green tomatoes to buy.

Anny

"George Shirley" wrote in message
...


I use a pickle recipe that was designed for putting up green tomatoes to
make cuke pickles. They are a lime-crisped, sweet pickle.

Sounds good!

I picked out a recipe designed for green tomato pickles and decided to add
hot peppers to it. (Tony Packo's in Toledo [if you used to watch M*A*S*H
you might remember Klinger raving about the place] has some killer sweet
pickled green tomatoes with hot peppers in them.)

I was all set to make the recipe when I looked again and realized it didn't
call for any sugar. Since it had the usual sweet spices like cinnamon and
cloves and allspice I had just assumed it asked for sugar. I ended up
combining a couple of recipes.

I got distracted and let the green tomatoes cook too long. This seems to be
a continuing problem with me and pickles. Anyway, to aid in crispness I
added some of that Ball Pickle Crisp stuff to the jars. The ones that
didn't fit into jars taste fine, and it's about time to crack a jar open and
try the finished product.

Anny

"Ginny" wrote in message
...

Grew up rural farm country, married really remote cattle station, now live
rural farm. Family have always grown and preserved although I am just
getting back into it. Have just collected up my Mum's preserving jars as
she no longer does that.
--
Ginny - in West Australia

We got a chance to visit your beautiful country in 1993, but we didn't make
it to West Australia or Darwin or Tasmania or Canberra -- places we really
wanted to visit. You can only see so much in three weeks.

My DH was working on a project in Melbourne, which is how I got to go. He
nixed putting Melbourne on our travel list since he'd already been there
several weeks. We spent some time in Sydney and environs, then flew to
Adelaide. Took the Ghan up to Alice Springs, and bus trip to Ayers Rock.
Flew to Cairns and spent a few days in Port Douglas before back to Sydney.

It was the trip of a lifetime and I really want to go back and see some of
what we missed.

Anny

"Anny Middon" wrote in message
. net...
"Kathi Jones" wrote in message
...


Anny - how was the green tomato jam? I might be interested in that in
the
future - there's ALWAYS green tomatoes....great story BTW!!

I made it for the first time last year. I had thought it would be a
"toast
jam" but it's more savory than that, so I use it as an appetizer with
cream
cheese on scrackers.

The recipe makes about eight or nine jars, so when I made it last year I
thought, "Good heavens!
What am I going to do with all this green tomato jam?" So I served it at
my
house once and at a neighborhood get-together and when people said, "Wow!
This is really good!" I said, "Here, have a jar."

So much so that when I went to get a jar to serve at our annual Superbowl
party I found I had given every last jar away.

I made more this year. Most will go in Christmas boxes, but I'll hold
onto
a couple jars for myself.

BTW, here's the recipe:

Green Tomato Jam

Prep Time: 45 min
Total Time: 3 hr min

Makes: About 9 (1-cup) jars or 144 servings, 1 Tbsp. each

3 cups prepared tomatoes (buy about 1-3/4 lb. green tomatoes)
1/2 cup fresh fresh lemon juice
7-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
2 pouches CERTO Fruit Pectin


BRING boiling-water canner, half full with water, to simmer. Wash jars and
screw bands in hot soapy water; rinse with warm water. Pour boiling water
over flat lids in saucepan off the heat. Let stand in hot water until
ready
to use. Drain jars well before filling.

FINELY chop or grind tomatoes. Measure exactly 3 cups prepared tomatoes
into
6- or 8-qt. saucepot. Add lemon juice.

STIR sugar into prepared tomatoes in saucepot. Add butter to reduce
foaming.
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when
stirred) on high heat, stirring constantly. Stir in pectin. Return to full
rolling boil and boil exactly 1 min., stirring constantly. Remove from
heat.
Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
Place jars on elevated rack in canner. Lower rack into canner. (Water must
cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover;
bring
water to gentle boil. Process 10 min. Remove jars and place upright on a
towel to cool completely. After jars cool, check seals by pressing middle
of
lids with finger. (If lids spring back, lids are not sealed and
refrigeration is necessary.)

--------------

I think it's funny that the recipe tells you how many green tomatoes to
buy.

Anny

thank you Anny - I'll save this one for next year,

Kathi

On Nov 9, 5:24 am, George Shirley wrote:
Help an old demographer out: How many of you who are currently involved
in canning and preserving your own food, whether you grow it or not,
were raised in rural areas? Conversely how many were raised in urban areas?

My answers: Miz Anne and I were both reared in a rural area just outside
a major urban area and our fathers were gardeners and we were both
taught to preserve food at an early age. Now we live in a small town of
35K good people and a few bad ones and garden on an 11250 square foot
city lot with a 2000 square foot house on the land. We still preserve a
good deal of our food ourselves.

Curious George

I was raised in a smallish town in the middle of a rural area--the
biggest town in about 100 mile radius, population 12,000. My parents
didn't garden but one of my grandmas did. She apparently canned a lot
when my dad was young but all I remember were frozen raspberries,
sweet tomato jam, and pickled beets. Unfortunately, by the time I was
interested in cooking she was no longer able to teach me to can, so
I'm mostly self-taught from cookbooks and such.

I'm 26, so I guess I'm one of the younger canners represented here. I
now live in an apartment in the San Francisco Bay Area. I don't have
a garden but I've been taking advantage of backyard and public fruit
trees and farmers' markets to get my produce. I put up 300-some jars
of jams and preserves and pickles and applesauce this summer and I'm
excited to share with my family and friends for Christmas.

Libby

Libby wrote:
On Nov 9, 5:24 am, George Shirley wrote:
Help an old demographer out: How many of you who are currently involved
in canning and preserving your own food, whether you grow it or not,
were raised in rural areas? Conversely how many were raised in urban areas?

My answers: Miz Anne and I were both reared in a rural area just outside
a major urban area and our fathers were gardeners and we were both
taught to preserve food at an early age. Now we live in a small town of
35K good people and a few bad ones and garden on an 11250 square foot
city lot with a 2000 square foot house on the land. We still preserve a
good deal of our food ourselves.

Curious George

I was raised in a smallish town in the middle of a rural area--the
biggest town in about 100 mile radius, population 12,000. My parents
didn't garden but one of my grandmas did. She apparently canned a lot
when my dad was young but all I remember were frozen raspberries,
sweet tomato jam, and pickled beets. Unfortunately, by the time I was
interested in cooking she was no longer able to teach me to can, so
I'm mostly self-taught from cookbooks and such.

I'm 26, so I guess I'm one of the younger canners represented here. I
now live in an apartment in the San Francisco Bay Area. I don't have
a garden but I've been taking advantage of backyard and public fruit
trees and farmers' markets to get my produce. I put up 300-some jars
of jams and preserves and pickles and applesauce this summer and I'm
excited to share with my family and friends for Christmas.

Libby

Good for you Libby. There is about 10,000 years worth of experience that
posts here regularly so if you have any questions please ask the group.
So far you are the youngest who has responded.

George

Libby wrote:
On Nov 9, 5:24 am, George Shirley wrote:
Help an old demographer out: How many of you who are currently
involved in canning and preserving your own food, whether you grow
it or not, were raised in rural areas? Conversely how many were
raised in urban areas?

Well... semi-rural, sort of, on occasion. When I wasn't anywhere else,
I stayed with my grandparents in Bakersfield, California. While even in
the late '50s and '60s it was definitely urban, they lived far from the
city center (about a 10-15 minute drive) and had a large yard (front
one, too, until in the early '70s most of it was taken for eminent
domain to widen the canal across South H Street). They owned a
roadhouse called Flo's Log Cabin in the shape of a log cabin even
further out, and my grandfather commuted to Los Angeles as a master
baker in a kosher bakery. He was gone 3 days a week and back 3 days,
although being that he worked for almost those 3 days straight he was
sleeping the first day back and part of the second.

While my grandmother didn't garden, per se, lots of foodstuffs were
grown. Fig tree, almond, apricot, loquat, grapevines were available,
for example. She did have a couple tomatoes in the summer, as well as
cucumbers, and eggplant scattered about. And she could cook... in fact,
after my grandfather died, the fellow who'd married her late sister
asked her to marry him because "I've missed the cooking of a Zabarsky
girl." (she was 72 right then). She always had projects going (I won't
list all her accomplishments, but she could sew a princess dress for my
mother without a patten as well as drive an 18-wheeler).

Preserving projects included drying apricots, making apricot jam, (the
tree was quite prolific in season), fig jam, pickles, candying the
loquats, all with me actively involved in assisting. She'd also get
cases of this or that from the produce guy at what passed for a
supermarket near by... while my grandfather was making wine and root
beer and cider in the garage. It wasn't subsistance preserving by any
means, but it wasn't simply hobbyist either.

Then again, during the time I was in Salinas, California (Steinbeck
country), again, it was urban, but we lived 5 houses from the fields at
the very outskirts of the town (it was only 23,000 at the time).
Lettuce was grown there, as well as cauliflower, broccoli, and the other
cole crops, There were artichoke bushes in our back yard. I was given
a small plot behind the garage to garden--I'm afraid I wasn't as
assidous at as I should have been, but I had radishes, carrots, the
ubiquitous eggplant, a row of corn, mustard greens.

So even though we were never really "country folk" I've been surrounded
by many of those principles from an early age.

B/

"Brian Mailman" wrote in message
...
Libby wrote:
On Nov 9, 5:24 am, George Shirley wrote:
Help an old demographer out: How many of you who are currently
involved in canning and preserving your own food, whether you grow
it or not, were raised in rural areas? Conversely how many were
raised in urban areas?

Well... semi-rural, sort of, on occasion. When I wasn't anywhere else, I
stayed with my grandparents in Bakersfield, California. While even in the
late '50s and '60s it was definitely urban, they lived far from the city
center (about a 10-15 minute drive) and had a large yard (front one, too,
until in the early '70s most of it was taken for eminent domain to widen
the canal across South H Street). They owned a roadhouse called Flo's Log
Cabin in the shape of a log cabin even further out, and my grandfather
commuted to Los Angeles as a master baker in a kosher bakery. He was gone
3 days a week and back 3 days, although being that he worked for almost
those 3 days straight he was sleeping the first day back and part of the
second.

While my grandmother didn't garden, per se, lots of foodstuffs were grown.
Fig tree, almond, apricot, loquat, grapevines were available, for example.
She did have a couple tomatoes in the summer, as well as cucumbers, and
eggplant scattered about. And she could cook... in fact, after my
grandfather died, the fellow who'd married her late sister asked her to
marry him because "I've missed the cooking of a Zabarsky girl." (she was
72 right then). She always had projects going (I won't list all her
accomplishments, but she could sew a princess dress for my mother without
a patten as well as drive an 18-wheeler).

Preserving projects included drying apricots, making apricot jam, (the
tree was quite prolific in season), fig jam, pickles, candying the
loquats, all with me actively involved in assisting. She'd also get cases
of this or that from the produce guy at what passed for a supermarket
near by... while my grandfather was making wine and root beer and cider in
the garage. It wasn't subsistance preserving by any means, but it wasn't
simply hobbyist either.

Then again, during the time I was in Salinas, California (Steinbeck
country), again, it was urban, but we lived 5 houses from the fields at
the very outskirts of the town (it was only 23,000 at the time). Lettuce
was grown there, as well as cauliflower, broccoli, and the other cole
crops, There were artichoke bushes in our back yard. I was given a small
plot behind the garage to garden--I'm afraid I wasn't as assidous at as I
should have been, but I had radishes, carrots, the ubiquitous eggplant, a
row of corn, mustard greens.

So even though we were never really "country folk" I've been surrounded by
many of those principles from an early age.

B/

good story, Brian,

Kathi

"George Shirley" wrote in message
...
Help an old demographer out: How many of you who are currently involved
in canning and preserving your own food, whether you grow it or not,
were raised in rural areas? Conversely how many were raised in urban
areas?


Raised in the suburbs. Live in the more-dense more-inner-city housing.
Parents
were both raised in the suburbs as well.

Ted

Brian Mailman wrote:
Libby wrote:
On Nov 9, 5:24 am, George Shirley wrote:
Help an old demographer out: How many of you who are currently
involved in canning and preserving your own food, whether you grow
it or not, were raised in rural areas? Conversely how many were
raised in urban areas?

Well... semi-rural, sort of, on occasion. When I wasn't anywhere
else, I stayed with my grandparents in Bakersfield, California. While even
in the late '50s and '60s it was definitely urban, they
lived far from the city center (about a 10-15 minute drive) and had a
large yard (front one, too, until in the early '70s most of it was
taken for eminent domain to widen the canal across South H Street). They
owned a roadhouse called Flo's Log Cabin in the shape of a log
cabin even further out, and my grandfather commuted to Los Angeles as
a master baker in a kosher bakery. He was gone 3 days a week and back
3 days, although being that he worked for almost those 3 days
straight he was sleeping the first day back and part of the second.

While my grandmother didn't garden, per se, lots of foodstuffs were
grown. Fig tree, almond, apricot, loquat, grapevines were available,
for example. She did have a couple tomatoes in the summer, as well as
cucumbers, and eggplant scattered about. And she could cook... in
fact, after my grandfather died, the fellow who'd married her late
sister asked her to marry him because "I've missed the cooking of a
Zabarsky girl." (she was 72 right then). She always had projects
going (I won't list all her accomplishments, but she could sew a
princess dress for my mother without a patten as well as drive an
18-wheeler).
Preserving projects included drying apricots, making apricot jam, (the
tree was quite prolific in season), fig jam, pickles, candying the
loquats, all with me actively involved in assisting. She'd also get
cases of this or that from the produce guy at what passed for a
supermarket near by... while my grandfather was making wine and root
beer and cider in the garage. It wasn't subsistance preserving by any
means, but it wasn't simply hobbyist either.

Then again, during the time I was in Salinas, California (Steinbeck
country), again, it was urban, but we lived 5 houses from the fields
at the very outskirts of the town (it was only 23,000 at the time).
Lettuce was grown there, as well as cauliflower, broccoli, and the
other cole crops, There were artichoke bushes in our back yard. I
was given a small plot behind the garage to garden--I'm afraid I
wasn't as assidous at as I should have been, but I had radishes,
carrots, the ubiquitous eggplant, a row of corn, mustard greens.

So even though we were never really "country folk" I've been
surrounded by many of those principles from an early age.

You were a lucky lad) Thanks for sharing

O

On Nov 12, 3:18?am, "Ted Mittelstaedt" wrote:
"George Shirley" wrote in message

...

Help an old demographer out: How many of you who are currently involved
in canning and preserving your own food, whether you grow it or not,
were raised in rural areas? Conversely how many were raised in urban
areas?
I was raised in small towns in Canada where canning was popular. I
continue with it today. My wife is a California big city woman and
while she helps me with my canning, has no real interest in it. If I
were gone or disabled, it would be over for our family. We currently
live in So. California in a nudist resort, and have a very small yard.
In spite of this, I manage to either grow or buy cheaply in season
items for canning or jar. I (the husband) personally enjoy the
activity and sharing with friends. Regards - Jim in So. Calif.

"George Shirley" wrote in message
...
Help an old demographer out: How many of you who are currently involved in
canning and preserving your own food, whether you grow it or not, were
raised in rural areas? Conversely how many were raised in urban areas?

My answers: Miz Anne and I were both reared in a rural area just outside a
major urban area and our fathers were gardeners and we were both taught to
preserve food at an early age. Now we live in a small town of 35K good
people and a few bad ones and garden on an 11250 square foot city lot with
a 2000 square foot house on the land. We still preserve a good deal of our
food ourselves.

Curious George

I lived in a rural area until I was 7. My mom grew up on a farm and my
dad's grandparents ran a dairy farm. We had a garden and my mom canned
tomatoes. I think that was the only thing she canned.

We moved to another state and the suburbs at age 7. Did no canning at all
until I was about 19 or 20. This was close to 30 years ago. I bought some
jelly jars and proceeded away, doing what I now know was totally wrong.
None of my jars sealed properly. I don't know why I even bothered since I
don't eat a lot of jelly or jam to begin with. I believe I picked my own
berries though.

Now we live in an area that was once rural but is now considered suburbs.
It's good for growing things though. We have two apple, two pear and a
cherry tree. I can apples and pears when we have enough to do so. I also
got a dehydrator, but was dismayed to learn that anything I dehydrate must
still be refrigerated. Or so it says in the instructions.