So, I got tomatoes. 25 lbs of stunning little Romas who looked as blissful as a baby in a deep slumber. $8. I will confess to you that I have no idea - *officially* as to how to process them. Last year, I purchased the same amount and ended up with a bunch of water with tomato "coloring". I swore then that I would come up with a good recipe to draw salsa, pizza sauce, and spaghetti base from. I have a wonderful, wonderful web site that I am using as a go to, but even with all of her instruction, it turned out that I just didn't have the uninterrupted time to make a genuine go of it. So, as per my mom's instructions, I plunked them into the crock pot until they reduced by half. I removed the skins, and pureed the lot of it. It's definitely more potent than last years version, but we'll just see how it translates this winter.
Next, peaches. 1 basket of yellow and 1 of white, $14 a basket. Some are preserves, others have been converted into jam, compote, and pies. I think next year I'll have to get a whole basket of white purely for eating. They are unbelievable!! There's a white peach festival in Alabama that's on my bucket list- anyone out there want a road trip??
These preserves are ready for cobbler this December.
Super simple:
Melt one stick of butter in cobbler dish as oven heats up.
Mix 1/2 cup of sugar, 3/4 cup of flour, 2 tsp baking powder, 3/4 cup milk, and pinch of salt. Pour batter over melted butter and dump fruit on top. Bake at 350 for 1 hour. The crust will rise up over the fruit.
(Now that's the kind of science I could have gotten into!!)
The cast of characters:
Tomato sauce (run through the food mill, which I quickly lost interest in)
Stewed tomatoes
Peach preserves
Nectarine & White Peach Jam
Yellow Peach Jam
White Peach Jam
Roasted Tomatillo salsa
Cherry Pie Filling
Nectarine Jam
Peach Compote
Lest any of you think I am a canning wonder woman, I don't "process" , I freeze. Way quicker, and to me, a much more fresh taste. The jams are just the Ball freezer packets; so if you can make Jello, you are more than qualified. I worked a solid week, off and on, and bought my peaches "green" to buy some time. I also just peeled the peaches with my fingers. Usually you do a pot boil and ice water bath so that the skins slide right off, but I didn't have the time to watch all of those pots with 2 munchkins underfoot. So, the peaches didn't look gorgeous, and I probably lost a little too much flesh, but that's the price to pay.
Next year, I am looking for a ensemble cast to can alongside of: Anyone interested? It would be a 2 day venture and no kids allowed!!
