I came home after being out of town for a week to an abundance of ripe and ripening tomatoes. I only planted four plants, but I think it will get us through the winter.
This large tomato is a Mortgage Lifter. My local greenhouse carries a very few tomatoes and they are always unusual heirloom varieties. Last year it was San Marzano – and they were amazing. I think I’ll try to start some from seeds next year.
This year it was Mortgage Lifter and Amish Paste tomatoes.
This is the first ripe Mortgage Lifter – about the size of a softball – heavy – just under a pound. Definitely the biggest of this year’s varieties. Continue reading
I didn’t weigh or count these, so we’ll just say for recipe purposes “about yea many”.Along with the green tomatoes, I added two big sweet onions, and four bell peppers, two green and two red. Coarse chop all of that then spin it in a food processor to get the final mince on. Stir in two tablespoons of kosher salt and let drain in a colander for a while, then add to a big pot. I added yellow and black mustard seed, whole coriander seeds, a dollop of Dijon mustard, black pepper, many cloves of garlic, minced, some ground cumin, granulated garlic, granulated onion, 1 cup of sweetener, and one cup of vinegar.
Bring to a simmer and let it bubble for 20 minutes or so. I managed to cram everything into 5 wide mouth pint jars. Process in a water bath for 20-30 minutes.
Spent the day yesterday mowing and cooking tomato juice down to can as sauce so the tomatillos we gathered sat in the sink overnight. I got to them this morning and chopped the lot. I added several chopped onions, a head’s worth of garlic, a good sprinkle of ground cumin, a little black pepper, and salt. I simmered the mixture in a big stock pot and canned the result in 5 quart jars, We will be using them, a quart at a time, as sauce for chicken and whatever else sounds good. Mrs J mentioned pork chops. I bet I can make a case for braising a pork shoulder in it.
My container grown peppers are doing well and I was casting about for a way to use them before it was too late when I ran across this recipe for canning pepper relish. I used the mix of peppers that I had, there are both red and green jalapenos, green and not quite red Anaheims, and several sweet mini peppers in red and orange and yellow. I tossed in a couple of orange habaneros to liven the relish with a bit more heat.I ended with six pints which was a little behind the quantity mentioned in the recipe but I wasn’t counting the peppers and my have used fewer than it called for. I made the vinegar/sugar mixture per the directions and had plenty leftover that I just dumped. I’ll give the peppers a chance to age a little before I crack the first jar. I’m thinking a little hot dog pr0n will be in order.
My sister-in-law Tracie sent along some pictures of her and my brother Paul’s latest canning adventures. While I was out they canned a batch of pickles and it was clear their small garden was going to continue to give them an abundance of produce as witnessed by yesterday’s haul:
What to do, what to do? Let’s think while we scald and peel:
When life hands you tomatoes, peppers and onions, why not make salsa?
Last year when it became clear they were going to do a whole lot of canning, they came up with a wonderful solution that allows them to use a larger pan and keep the house cool. They adapted their turkey fryer equipment for double duty:
I may have to make another trip home just to pick up some canned goods. Yum!
Thanks to my little bro and SIL for the great photos. xo