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

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

George Shirley wrote:
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


That clear yellowish juice is real nice with a beef bouillon cube and a
pinch of red pepper flakes.

Bob

(big snip)

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


That clear yellowish juice is real nice with a beef bouillon cube and a
pinch of red pepper flakes.

Bob

really?! I've often wondered what to do with it - cuz I've always thought
it was a waste in some way. I'll save it next time and try it.

thanks, Bob,

Kathi

"Kathi Jones" wrote in message
...
(big snip)

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


That clear yellowish juice is real nice with a beef bouillon cube and a
pinch of red pepper flakes.

Bob

really?! I've often wondered what to do with it - cuz I've always thought
it was a waste in some way. I'll save it next time and try it.

thanks, Bob,

Kathi

It's good for the pets' coats, just pour over their food. I'd try a bit
first and see if they are hungry enough to eat it.
Edrena

In article ,
"Kathi Jones" wrote:

(big snip)

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


That clear yellowish juice is real nice with a beef bouillon cube and a
pinch of red pepper flakes.

Bob

really?! I've often wondered what to do with it - cuz I've always thought
it was a waste in some way. I'll save it next time and try it.

thanks, Bob,

Kathi

A year or three back that was A HOT ITEM in hoity toity New York
restaurants.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
Pray for the abatement of her pain.

Melba's Jammin' wrote:
In article ,
"Kathi Jones" wrote:

(big snip)

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

That clear yellowish juice is real nice with a beef bouillon cube and a
pinch of red pepper flakes.

Bob
really?! I've often wondered what to do with it - cuz I've always thought
it was a waste in some way. I'll save it next time and try it.

thanks, Bob,

Kathi

A year or three back that was A HOT ITEM in hoity toity New York
restaurants.

Well, dang! Reckon I'll have to go with Bob's recommendation so my
kitchen will be hoity toity. Course Suffur, LA ain't New Yawk City.

George

Kathi Jones wrote:
(big snip)

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


That clear yellowish juice is real nice with a beef bouillon cube
and a pinch of red pepper flakes.

really?! I've often wondered what to do with it - cuz I've always
thought it was a waste in some way. I'll save it next time and try
it.

For a while, that juice was the rage in the gor-may NYC restaurant scene.

B/