Search results

Absolutely true, in my experience over many years. :) They don't have to have changed much in colour, but they do have to be at their full mature size and be at least starting to lighten--the darker green ones will only rot. For any that you do bring indoors to ripen off the plant, leave them...

But if you want to use them green, there are some great recipes out there for Green Tomato Relish, and although I've never had it, there is also Fried Green Tomatoes :)

I usually have to ripen mine indoors, but we haven't had any frost yet and the forecast promises at least another frost-free week so I'm leaving mine on the vines as long as possible. To give you an example of what usually happens though, last summer we picked our tomatoes and cleared the vines...

8 quarts of Tomato Sauce :)

Lol, my daughter is blonde and sort of "collects" these jokes from her friends--ready for another (really bad) one?

So pretty!

Dilly Beans, more seasoned Green Beans, more Tomato Sauce, Peaches, and Chipotle Salsa this past week :) Plus another load of Tomato Sauce is simmering in the crock pot overnight (with the lid propped up a tiny bit so it will cook down and thicken up) to be canned tomorrow morning. The pantry...

I freeze plenty as well, but if you get the chance/inclination, definitely do try the dilly beans--just do them the same as your regular dills for canning. My hubs loves them :)

I don't actually can many veggies that aren't pickled, because we just don't eat canned veggies, but hubs and I both grew up eating the commercial version of these and we do nostalgically like them from time to time. Only started doing them a few years ago when I found a recipe in an old 1970s...

14 pints seasoned green beans :)

The only tools I use in my modified SFG are a small trowel for transplants and a small hand rake with 4 tines that I use to gently break up the surface if it is crusty, and also to make seed holes--its tines are perfectly spaced to either use each one or every second one for most of the seeds I...

Lol, I have a pretty good idea too, from past conversations :)

My husband is the "artisan" bread baker in our family--he does great French and Sourdough breads, both all-white flour. I'm the whole wheat "sandwich" bread baker, our daily stuff for breakfast toast and lunch sandwiches. I have a pretty fail-safe regular yeast whole wheat recipe bread that...

14 half-pints of Antipasto :love

It's Chinook, which was a trading dialect used amongst the Europeans and West Coast natives during the 19th Century. Means good, solid, etc. My Grandpa said it all the time :love He wasn't native, it was just a word that he picked up in his early days working tough jobs and it stuck with him...

Ah, I was confused and was thinking "shelf life". Opened jars of jam don't last long around here, but for some reason no one eats much jam in the summer so I know I've got 3 jars in the fridge right now that have been open since sometime in May--never in my life had an opened jar of jam spoil...

If you have access to free wooden pallets you would be set, might just need a few longer 2x4s plus you'd definitely want something skookum for the roof.

Hi from me too G :frow Can't wait to read your exciting news :pop

:welcome Hope you share more about your getting back into canning and freezing!

I live in a city with a population of just over a million people, and I've noticed over the past 3 years that "community gardens" have been springing up on the grounds many Community Halls and Libraries all over the city. The ones in my neighborhood are doing very well, each plot is either 4x4...