man, been a bumper crop of tomatoes so far, using up all my quart jars. only 3 plants
this was just today..
Edited by wharfrat, 22 September 2016 - 11:40 PM.
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Posted 23 September 2016 - 05:26 AM
Posted 23 September 2016 - 10:12 PM
peppers have mostly been harvested and eaten around the same time, so no pics of those.. the carrots are soo awesome, they are the biggest carrots i have ever grown, they don't look perfect but to me they are beautiful and taste delicious and ai have more in the ground, that way just a test, pull a few. soo many toms overwhelmed.. WOOHOO jars i need jars
Posted 24 September 2016 - 05:16 AM
Posted 24 September 2016 - 02:57 PM
Posted 24 September 2016 - 06:48 PM
i picked up a dozen more quarts today and am making/canning stewed toms also.. i been getting conflicting data as how long to PC and at what pressure, i have found quarts to pc @ 10psi for 20 mins.. i hope this is right, i usually pc them longer but sometimes the jars boil over and i lose some of it.. I know 15 psi at 90 mins is way too long, been there done that lol
Posted 24 September 2016 - 07:07 PM
Posted 24 September 2016 - 07:27 PM
ahh, thank you.. just about to load and can, was getting jars and lids heated up. stewed toms smell delish
Posted 24 September 2016 - 08:07 PM
Posted 24 September 2016 - 11:11 PM
Posted 25 September 2016 - 04:38 PM
yes they sealed, but simmered my stewed toms for about 45 mins, desired consistency, so 6 quarts of toms ended up only making 3 quarts.. tis ok, got pounds more just starting to turn red
Posted 25 September 2016 - 05:04 PM
Posted 27 September 2016 - 05:35 AM
We added citric acid to our tomatoes last year to boost the acidity this made them fine without a PC
Looks good, Wharf! I hear you, I both love, and hate to run short of jars. I love it cuz that means I've got a lot of stuff canned filling them up, and I hate it cuz it means I've got to go buy more.I'm actually canning some of our toms up today. Did this batch up as stewed tomatoes, with some onion, celery, and green pepper.The only thing is, that adding the other ingredients drops the acidity enough that you have to PC them, instead of using a water bath canner. 15min @10psi is what Ball's Blue Book calls for.Got our last harvest of the green beans to cycle though the canner, as soon as these are done. Did those up in half pints this year. It uses up more lids, but I like the portion control aspect of it. With just the two us, its a perfect size for a side dish, no leftovers.I love this time of year, it feels good filling up the pantry with all the good food. It's comforting to me, kind of like looking at a full wood shed. I know winter is coming fast, and I'll be ready.
Edited by wildedibles, 27 September 2016 - 05:43 AM.
Posted 27 September 2016 - 10:44 AM
Posted 28 September 2016 - 06:56 PM
good idea about the carrots, i still have a bunch, i hat to pull them if they still have time ti grow, and sweeter is a good thing.. i pulled those 4 cuz they were half exposed and curiosity..
Posted 28 September 2016 - 07:55 PM
Posted 28 September 2016 - 08:29 PM
Edited by Juthro, 28 September 2016 - 08:33 PM.
Posted 29 September 2016 - 02:33 AM
Edited by wildedibles, 29 September 2016 - 02:34 AM.
Posted 29 September 2016 - 01:39 PM
i just leave those parsnips stand, have to tag them in winter time so u know where they are. But nonetheless if u sow new ones, it appears they become bigger. I've had specimen of almost 50cm
Still having tomatoes , broccoli, cauliflower, leek, celeriac and so on. lovely this gardening. Not only what u get, but also what u give into it.
Nice to see u guys enjoying this also