Such a weird year. We still have tomatoes slowly ripening the n the garden. We haven’t had measurable rain in forever, and today, MIDOCTOBER, it’s 80 degrees out.
Anyways, we’re making more salsa. This was a 60% batch and p is adding about a quarter of a habanero pepper in the batch.
6 cups of tomatoes (.6 batch) filled almost 6 jars
Grape Jelly Day. We barely made a dent in the grape supply to get a full pot, so we’ll probably have at least another batch in the next few days.
*EDIT- I went out and harvested more than another full batch.
We used the usual ball recipe but a low sugar pectin
Turned all those tomatoes into salsa today
Following the recipe we definitely needed more jars- I also cooked down the skins and trimmed bits and strained them for paste.
I haven’t posted for every harvest, but here’s what I’ve been picking every 2 or three days.
I’ve been cooking yum stuff
And tonight we pickled beans and csa cucumbers (for fridge)
Turning the grapes into jelly! The recipe called for 5 cups of juice (one packet of pectin, 6 cups of sugar, and 7 8oz jars), this basket was roughly 6 cups.
That was one full drawer, 9 pint jars, 20 min processing. Yum. Green beans.
Made a full batch (6 quart jars and 3 pint) of zesty salsa with the ripened tomatoes.
Here’s the quantity of tomatoes that went in
Pretty much a full drawer for 5.33 jars. Perfecto.
