Tag Archives: canning

Green Tomato Madness!!

So after winning the pickle contest at the Pawtucket Wintertime Farmer’s market I found myself at Pippen Orchard to pick up some apples.  I thought it would be nice to share with them that I had won with cukes I had picked up from them.  Ray (the owner) was very excited, yet disappointed I had neglected to bring some of the award winning pickles.  I promised to bring a jar the next time I came out to get apples.  Our discussion of pickles brought us to his surplus of green tomatoes.  He asked if I had ever made green tomato relish.  I had never been in a position of having that many green tomatoes that I could can them.  Though I would be happy to oblige if he had any.

Long story short, I became the proud recipient of 20lbs. of green tomatoes.  I mean who am I to refuse free produce?  This last weekend became the weekend of the green tomato.

I began with my trusty Ball canning and preserving book and perused the handful of green tomato recipes.  I settled on a salsa verde, dill pickled tomatoes and a green tomato sweet hot dog relish (per Ray’s request).  Day one was salsa and pickled.  Apparently the relish must be salted over night to draw out a lot of the liquid.

Pre-brining the green tomatoes were really pretty.  I haven’t tried them yet and am not sure what I’m going to do with all of this stuff, but I have all winter to figure something out.

At the end of it all I came out with 6 jars of Dill Pickled Tomatoes, 3 1/2 Pints of Salsa Verde and 12 half pints of relish.  I don’t even like relish.

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Jammin’

Friday morning found me standing at Salisbury Farm toying with the idea of strawberry picking.  However due to the extensive rain we’ve been having I wasn’t quite sure I really wanted to venture out into the fields to pick through the surely rotten strawberries, no matter how much cheaper they were.  I also had Owen watching responsibilities and wasn’t sure if the dog wanted to sit in the car for an hour or more while I wandered in spider infested strawberry fields.  Ultimately I opted for the easy way out and bought 4 quarts that someone else labored for.

This would be my first venture into the making of jam.  It consisted of a good hour or so of hulling, smashing and cooking 3 quarts of strawberries to make 8 cups total.  I got eleven 8oz. jars out of it all.  I’m hoping that my water canning will hold up so that in december I can still open up a jar of July strawberries sweetened with nothing more than a bit of honey.

I have big plans for the raspberries, blueberries and peaches yet to come!!

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