Thread: Cooking
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Dave Smith[_39_] Dave Smith[_39_] is offline
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On Mon, 14 Jun 2021 14:43:36 -0500, "cshenk"
> wrote:

>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.

Ask them, theyre here. "You can stop saying that now. Thank you."
--
Bruce