No forst yet but suppose to be down to 42 tonight. I am so not ready for the cold. Garden was so slow, beans are just now producing a lot. It has been a crazy year.

Bought corn on Sat. Cutting it off and freezing it. so far 9 containers done. Drying summer squash and zuchinni.  Canned green beans on Sat. Hope to have more to can. Babs 

zohnerfarms:

Since I have a GD who reacts to lemon juice, I just pressure can the tomato sauce, so I don't have to add the lemon juice.

You can substitute apple cider vinegar for lemon juice.

zohnerfarms:

Discount Diva:

I wonder if you can can spagetti sauce?

 Yes, you can.  If you put meat in it, you will have to pressure can it.  Tomato sauce that has been cooked down to thicken it can be water bath canned, but you have to add lemon juice.

There's a nice, simple-looking recipe on the Animal, Vegetable, Miracle site, suitable for water-bath canning or freezing. Mind you, I haven't tried it myself yet--we only just managed (this past weekend) to build a fence that will keep out the groundhog, so we are still waiting for what's left of our tomato crop.

Pat:

zohnerfarms:

Since I have a GD who reacts to lemon juice, I just pressure can the tomato sauce, so I don't have to add the lemon juice.

You can substitute apple cider vinegar for lemon juice.

 

I have substituted the apple cider vinegar before.  Although I liked it; the rest of the family hated the taste, so I haven't made it that way again.  It's not a bargain if they won't eat it!

zohnerfarms:

It's not a bargain if they won't eat it!

Nope, that wouldn't work for you, then! I kind of liked it, but haven't used it in some time. I grow heirloom tomatoes that have enough acid of their own so I don't have to add any.

 A frost warning was posted for my area a while a ago. covered a few things. Dont think that it will get me, hopefully more for the higher elevations a few miles away. Babs

 I think it is safe to say my garden is trying to go out with a bang - I picked tomatoes three times today & I KNOW I didn't miss THAT many! I have another batch of tomato puree reducing on the stove right now.  In an hour or so, I will probably put it in a couple of canning jars in the fridge & finish reducing it tomorrow.

DH & I picked the Reliance grapes tonight & filled an oversized stainless steel canning bowl with clusters of purple/green grapes.  I know they are supposed to be light purple when ripe, but the green ones are just as sweet as the purple ones, so I figured it was time. Besides, the wasps have figured out where the grapes are. 

The pimento & pepper plants are still outdoing themselves, but this year I have a grand total of 4 beets & 5 carrots.  I planted 2 packages of beets & 5 packages of carrot seeds, but I guess either the birds or the weather got them.  Neither the yellow nor green bean plants ever came up. 

It is almost as if what did come up is trying to make up for what didn't.

You can use white vinegar in tomatoes, too.  I use it in canned tomatoes and red jalapenos to bring the pH down.

eBay has a bunch of All American pressure canners for sale, in various sizes, for decent prices.  These don't need gaskets, and have lifetime warranties.  They are superb quality--I'm using Cuz's late mama's and it does a great job.  I was checking prices for someone else (they're $300 new at the hardware stores) and figured someone might need a deal.

My latest plantings of mustard and salad greens are up and running. I have a grand total of one pack of Sugar Snaps and every feed store in town has returned their seeds to the supplier.  I'll plant what I have and hope that no-one else recognizes them for food, since they'll be adjacent the street. Jalapenos are still bearing, I'm getting the occasional habanero, and the tommy-toes are bearing like mad.  The large tomatoes are rotting, in many cases, before they mature.

Thanks so much for the recipe!

I usually make my own spagetti sauce, anyways, so it will be great to be able to can it.  Tomatoes are s-l-o-w-l-y ripening.  I planted several different varieties, and they all have different maturing rates, so I am just going to have to be patient.  By this weekend enough should be ready for another batch of canning. 

I feel like a Little House on the Prairie woman!

Ha ha.