Thread: Cooking
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cshenk cshenk is offline
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US Janet wrote:

> On Mon, 14 Jun 2021 09:51:38 -0400, Sheldon Martin >
> wrote:
> > On Sun, 13 Jun 2021 21:37:23 -0400, Michael Trew
> > > wrote:
> >
> > > On 6/13/2021 12:52 AM, GM wrote:
> >>> On Saturday, June 12, 2021 at 11:29:00 PM UTC-5, Michael Trew

> wrote: >>>> I'm not sure what recently compelled me to make a double
> recipe of toll >>>> house cookies, but it somehow came out to be
> about 9 dozen cookies. In >>>> a house without A/C on a near 90
> degree day, that wasn't my smartest idea.
> > > > >
> >>>> I decided to turn off the the pilot lights on my stove to save

> on heat >>>> in the kitchen, and supper was just a cold chipped
> chopped ham and >>>> provolone sandwich. The humidity has my fridge
> desperately needing >>>> defrosted as well. I suppose it's all better
> than snow, however.
> > > >
> > > >
> >>> Years ago I used to do a lot of home canning. I didn't have A/C,

> and I'd often choose the hottest days to can. It would be SO hot
> that it would be a "transcedental" experience - and accompanied by
> LOTS of ice - cold beer...
> > > >
> >>> Couldn't do that now, I'd surely croak...
> > >
> > > I have grandma's old huge enamel pot with the wire rack in the
> > > bottom. I might pick up some Ball jars and try my hand at
> > > canning this year. I planted a dozen tomato plants, so why not?

> >
> > Depends what type of tomatoes, not all can well. Salad tomatoes (the
> > type most grow) are too watery for canning and sauce. Long
> > simmering to reduce water ends up with brown tomato sauce and a
> > burnt flavor. I grow a lot of Romas and to preserve I freeze, a
> > lot safer and saves storage space. I use cubical plastic
> > containers, stack like bricks. A Foley food mill removes skins,
> > cores, and seeds. Prepare sauce with minimal cooking and freeze.
> > It costs a lot less and is far safer to buy ones tomato products by
> > the case in #10 cans.
> > A large home vegetable garden is a lot of work and expence, we do it
> > for the enjoyment, no monetary savings.
> > We grow a lot of different tomatoes, most are eaten as salad
> > tomatoes, many are grilled.... at seasons end we fry green tomatoes
> > and pickle green tomatoes along with Kirby cukes.
> > Factory canned removes excess water with a huge vacuum tower (silo
> > sized), same method used for frozen OJ concentrate, and tomato
> > paste... minimally heated and water vapor vacuumed off... equipment
> > is too costly for home use.

> Non-paste tomatoes (regular eating tomatoes) are fine for home canning
> just as they are. No boiling down needed. For decades I used a quart
> of home canned tomatoes to make caseroles, chili, sauce for pasta
> dinner. If you run out of cannng jars you can freeze the tomatoes
> whole with skins on. When you need tomatoes for cooking simply remove
> the frozen tomatoes from the freezer, run hot water over them and the
> skin will slip off. You can also skin and chop them and measure out
> your most common used size and freeze that way. It's true that the
> paste tomatoes have less water in them but I wouldn't let that deter
> me from canning or freezing the tomatoes I have in my garden.
> Janet US

LOL, I just posted that bit on freezing as is. Really easy.

Last night we had fried green tomatoes with dinner. We also had yellow
squash and Gai Lan from the garden with leftover butter baked Perch.

Looks like the bell peppers are doing very well also. Bunnies got my
carrot tops though. Ah well. Some may work out still.