Pasteur is a Great Hero

This weeks scheduled post will appear on Friday.  But, I get way excited about putting up food.

This time of the year, I feel a call to prepare for winter.  To hunker down.  To stash food away.  I like the city, but I feel fortunate to live very close to agrarian areas.  When I get off the beaten track this time of the year and keep my eyes open I find produce bargains.  Produce for way cheaper than I could grow it myself, even.  For $9.00, I bought 100 pounds of tomatoes along the roadside (plus much more).  You can do this too.  People grow way more than they can eat or store.

For the next two days after work, I will be canning tomatoes.


1.  Set up an assembly line for dipping the tomatoes in scalding water, dipping them in cold water, removing the skin, coring them, and slicing off bad spots.  (these tomatoes had no bad spots ).  100_3669


2.  Mush about a quarter of the tomatoes up in your 13 quart pan.  When they are boiling, throw the rest of the tomatoes in whole, halved, or quartered.

3.  Follow your FDA guide for canning them.

4.  I really believe in following this guide.  I have seen people just throw hot stuff in jars, without processing the jars.  Risky.  Maybe you would eat it yourself, but think of the liability of serving it to someone else.  Follow directions carefully.  Pasteur is a hero.

5.  My tomatoes should make at least 30 quarts.  For maybe 20 bucks total, including new lids, and lemon juice.



2 Comments (+add yours?)

  1. Jamie Ray
    Oct 09, 2014 @ 13:46:14

    I’ve only canned jam and processed pickles, I’ve never canned vegetables (visions of exploding jars). I’m a big believer in food safety. I’ve always pre-boiled the lids and jars and have a pair of jar tongs to fish them out, and a rack that fits in the bottom of my largest stock pot. I like the sound of the lids “popping” when they are sealed.
    I don’t know if I could go through 30 quarts of tomatoes; I have trouble going through a half dozen half-pints of jam.

    The one thing Donna does not want me to make (which is too bad) is Kim Chee. It is an acquired taste and smells pretty funky while it is fermenting. Too bad, because it is really good for you (I buy it bottled at the H-Mart – Korean market and Donna can tell whenever I open up the jar).



    • The Final Rinse
      Oct 10, 2014 @ 00:40:34

      I have to admit that I don’t boil my lids. I work very clean in the kitchen though. I have friends whose food I hesitate to eat, because I have seen them at work in their kitchen.
      We work our sink like a commercial kitchen: there is a dirty sink, where stuff goes in, and a clean sink, where clean dishes come out. I always assume that the dirty sink is dirty. When we bought this house, the sinks were labeled “meat” and “dairy” …
      I can only handle kim-chee when I am in the mood for it. I don’t think that I could get away with brewing it in the house. I do make 10 gallons of sour-kraut each year, however …
      It goes without saying that we give lots of food away.



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