it's a great life, if you don't weaken (matociquala) wrote,
it's a great life, if you don't weaken
matociquala

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i don't think she knows I know.

Today, I canned all the things.

I had two zucchini the size of schoolbuses (okay, one was only the size of a short bus) which I grated up and made into zucchini muffins and zucchini brownies, some of which are in the freezer and some of which will be eaten this week. I converted 16 lb of canning tomatoes into oven-roated tomatoes, canned four pints and converted another three pints into two half-pint jars of tomato jam (recipe below), and I put up four pints of string beans (two green, two wax). I also made watermelon salsa, and very soon will be freezing the watermelon sorbet that is currently chillying down.

Right now, as I type this, the tomatoes are in the pressure cooker being sterilized. Once that's done, I plan to hang around and watch movies and not do much of anything else.

Tomato jam:

First get a lot of ripe tomatoes (somewhere around 5 pounds.)

Cut them in half, put them face-down on a cookie sheet, and roast them at 400 degrees for an hour. During this process, you will want to check once or twice to make sure they have not filled the cookie sheet with juice; if they have, carefully drain it off into a heatproof cup and continue roasting.

When they are roasted, pour them into a colander set over a large bowl. Allow them to stand and steam and cool for a bit. Once this is done, pick through them and cut out the stem ends and pull off the skins. Discard these bits.

Return the tomatoes to a saucepan with their reserved juices. Add:

a sprinkle of salt
2-3 tbsp honey
2 tsp olive oil
1/2 cup red wine
2 tsp balsamic vinegar
5 cloves
3 cardamom pods
1 cinnamon stick

Cook uncovered on low for one or several hours, until it has reduced to a thick jam.

Eat on bread or things, or process in canning jars for later.

Tags: bork! bork! bork!, suburban peasantry
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