https://mygardnerguy.blogspot.com/2021/09/what-pumpkins-are-best-for-eating
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Elliott Pantry |
Start with about 25-30 lbs of garden tomatoes
I start with a 12 quart pot and I fill it up to the top allowing the tomatoes to heap a lot. I always wash and cup the tomatoes in half or quarters if they are huge. I then cook down the tomatoes until it is reduced between 3/4's way and 1/2 way. I use any tomato we grow in the garden. Even the tiny cherry tomato. As things cook down I add the additional left tomatoes.2 medium large onions diced for easier cooking
2 medium large green peppers diced for easier cooking (can use red or yellow)
1/4 cup of parsley
1/4 cup of oregano (if fresh I use more)
1/4 cup of basil (if fresh I use more, but most of the time to taste)
1/4 cup of salt
1 1/2 tsp of garlic ( because I grow garlic and love fresh I will add 4-6 cloves )
1 cup of red wine vinegar
I will cook this down until things are done. I then run the batch through a Victorian Strainer for a smooth texture by removing the outer skins of the tomatoes and peppers. Heat again, and allow the sauce to simmer to the desired thickness you want. Fill warmed pint jars, add lids and process for 35 minutes, water bath or steam canner.
Marinated Peppers, you can use red, yellow, orange or purple...
4 lbs firm peppers
1 cup bottled lemon juice
2 cups white vinegar
1 tbsp oregano leaves
1 cup olive or salad oil
1/2 chopped onions
2 cloves of garlic, quartered
Yield : about 9 half pints
Peppers may be left whole. Large peppers may be quartered. Was, slash two to four slits in each pepper, and blanch in boiling water. Or blister skins of tough skinned peppers using the oven method.
Oven method, place peppers in a hot oven (400 degrees) until skins blister.
After skins blister place peppers in a pan and cover with a damp cloth, or brown paper bag. This helps make the peppers easier to peel. Cool for 10 minutes then peel off the skin.
Flatten whole peppers, Mix all the remaining ingredients in a saucepan, heat to boiling. Place 1/4 garlic clove or small clove and 1/4 teaspoon salt in each warmed 1/2 pint jar. Fill hot jars with peppers. If using 1 pint use 1/2 teaspoon salt per jar. Remove air bubbles, leave 1/2 inch head space. Wipe rims of jars, add lids and process for 15 minutes. Water bath or steam canner...
https://mygardnerguy.blogspot.com/2021/09/what-pumpkins-are-best-for-eating