Grab your Balls....it's canning season!

[Ward Chillington]

The garden finally started putting out enough tomatoes that I could put up a decent canner load of my base sauce. A simple recipe of 11 pounds of skinned tomatoes, 2 really big sweet onions and 3 heaping soup spoons of minced garlic.

 

[Donoroto]

Quick-pickled some jalapenos.

Those are about 1/2 inch in diameter. I bought two plants from the nursery, one “jalapeño” and one “jumbo jalapeño”. As it turns out, the jumbos are regular size and these ‘regular’ ones are tiny. But they do not lack any heat!

 

[Craigerrr]

Initially I didn't get the "grab your balls" reference...

 

[Ward Chillington]

Initially I didn't get the "grab your balls" reference...
View attachment 32899

Capital B....blame it on the "Tomatoes" buddy.....

 

[Ward Chillington]

More sauce today...but with Peppers. I've got 14 pints in the canner and about 2 more hours of work in front of me.

 

[Donoroto]

More sauce today...but with Peppers. I've got 14 pints in the canner and about 2 more hours of work in front of me.
View attachment 33008

Ward, are you full-on canning the sauce, or just ‘jarring’ it? I assume the former, as the latter requires constant refrigeration.

I freeze my sauce(s) in ziploc bags.

 

[Ward Chillington]

Ward, are you full-on canning the sauce, or just ‘jarring’ it? I assume the former, as the latter requires constant refrigeration.

I freeze my sauce(s) in ziploc bags.

Full on canning. I have a big ass Presto pressure canner that I got a few years ago. I've done water bath in the past which you can get away with for a lot of your sweet stuff like jams and jellies because the pH is so low that bad stuff will not grow and tomatoes are good for 10 to 12 months but with the canner, you can get a good 18 months with corn and beans.
I also want to try out canning a starter. Some weekend when I have enough time to brew then make a low gravity base from a second runnings through the grainbed then can that.

 

[Donoroto]

Full on canning. I have a big ass Presto pressure canner that I got a few years ago. I've done water bath in the past which you can get away with for a lot of your sweet stuff like jams and jellies because the pH is so low that bad stuff will not grow and tomatoes are good for 10 to 12 months but with the canner, you can get a good 18 months with corn and beans.
I also want to try out canning a starter. Some weekend when I have enough time to brew then make a low gravity base from a second runnings through the grainbed then can that.

Huh. I just freeze it. In a ziploc.

 

[Zambi]

It's tomato season here and I just bought 5 kg.
I'll boil and reduce them, then freeze in portions as I currently have enough freezer space.
I sometimes can, but in a water bath, mainly when I run out of space.
I may try sun drying

 

[Ward Chillington]

Hitting the sauce again! Some more base for spaghetti and chili! I think I have one more decent harvest to get into jars.