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Food Processing Friday …

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… and Saturday and Sunday.

food processing friday 007

As shown we are drowning in tomatoes. And, other things. Which are “pickle-able”.

food processing friday 021

I pickled shallots, cucumbers and peppers today. Did Peter Pecker pick those peppers? No, and neither did I. They were in the CSA share this week.

I made a simple pickling spice mix. Added it to a mix of four to one, vinegar to water. Got it boiling. Blanched the veggies first. Sterilized the lids and seals. Came up with a few jars of “refrigerator’ pickles. These are easy to do. No canning techniques necessary. Just consume them in a week or two.

As for tomatoes. I did two pints of sauce today.

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This is a chunky tomato sauce. A number of blanched tomatoes stood by while I sweated onions, carrots, minced garlic, basil, thyme and oregano. Oh yeah. Salt and pepper.

I ended up with two pints ready to go into the freezer, to make those cold winter nights remind me of summer.

More tomorrow, when I blanch and fill green peppers with a sausage mixture. A feast that makes Stouffer’s look pathetic.

The freezer is filling up. That’s for sure.

About AnnieRie

Retired, I am following my dream of living in quiet west Howard County, a rural oasis, not far from the urban chaos, but just far enough. I love to cook, bake, garden, and travel. I volunteer at Howard County Conservancy. I lead nature hikes, manage programs and show children all the wonders of nature, and the agricultural connection to their food.

5 responses »

  1. Looks awesome! I’m starting to get a haul of tomatoes–not quite yet in canning quantities, though I am tempted to try and make a couple half pints of pizza sauce–I bookmarked some recipes last year that looked interesting.
    I think the puttin’ up that I am most interested in accomplishing is caramelizing some onions. I’ve got a bunch of shallots in the garden waiting for me to pull them, and each week in the farm share I get a big bag of onions–more than we can use, so they are piling up. A day in the crock pot would result in lovely piles of caramelized onions for the freezer.
    I’ve never pickled shallots–how do you eat them?
    Your orange/black tomatoes make an excellent fresh tomato pesto, if you have room to freeze any of that as well.

    Reply
  2. Hey, Diane! Sorry I couldn’t stop by on Thursday. My son’s camp had parents night and the schedule just got tighter than I hoped. I need your e-mail address! Your sauce looks really, really good. I also saw some of your veggies at the fair Thursday night. Those yellow tomatoes were so pretty!

    Reply
    • I am drowning in yellow plum tomatoes. Picked 20 yesterday. I have oven dried at least three batches of them already.

      I spent all day today making ajvar, tomato sauce, and pickles.

      Reply
  3. frankieandgiuseppe

    I helped my b/f’s family here in Italy make their passata the other day. Hard work but damn satisfying!

    Reply
  4. Pingback: Under the Weather | AnnieRie Unplugged

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