Sunday, September 12, 2010

Preserving Summer Tomatoes -Two Ways

I ended up with 6 quarts of peeled tomatoes and 6 quarts of mushroom/basil/preserved lemon pasta sauce. Will do more next weekend using romas! Thanks to Eileen...and Phil's suggestion, I'll be doing pickled peppers as well.


Joanna Jenkins said...

Nice job! I haven't done canning in a while but it brings such a sense of accomplishment :-)

Mel said...

Thanks JJ. I have been so bad about blogging and following my fave blogs. Busy busy!!

TaraDharma said...

Kudos to you! I ended up using much of my tomato harvest for soup. I used to can, but right now it seems beyond me. I canned a chutney a couple of years ago that called for WAY too much vinegar (I thought) and sure enough, it tasted terrible. A waste!