By the way, some people also advocate slicing a quick “x” on the bottom of each tomato before blanching. As long as you are working with ripe tomatoes, you really don’t need this step. The skins will slip off easily. If your tomatoes are a tad on the green side, go for the x...
If you are staring at a counter full of tomatoes and trying to figure out the fastest way to get them into jars that will not have you blanching, chopping and cooking all day – this will do the trick. Here’s how to get the juice out: Wash, core & cut out any bad parts. Cut ...
I’ve never been tempted to buy it because its just another step along the processing journey and I usually avoid that trip if I can. Personally, I prefer to grind my own flour, but when I want to lighten it up a little, I’ll add some unbleached. I have never purchased Bleached or...
While I’ll can just about anything at home, I’ll admit that canning potatoes weren’t high on my priority list. Our basement stays a consistent 50 degrees year-round, and though that’s on the warm side for a root cellar, we’ve had great success storing potatoes with minimal work. ...
Tomato sauce is a versatile ingredient that can be used in all kinds of recipes. While some people will saywaterbath canning is safe for acidic tomatoes, it’s not always the best option. The rule of thumb with all canned food is this; when in doubt, throw it out. You don’t want ...
Below is an excellent chart for people who use the freezer often to store food for a long time. You might be surprised to find that you can freeze most foods much longer than you imagined without losing quality. NOTE:These times assume that the freezer temperature is maintained at 0°F (...