tag:blogger.com,1999:blog-7948849539400642357.post8975946938094729933..comments2024-03-22T06:16:48.833-05:00Comments on The Urbane Farmer: My mother's sonJoshua Feyenhttp://www.blogger.com/profile/02141253066358458755noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-7948849539400642357.post-25827821118494023692011-09-20T08:27:50.462-05:002011-09-20T08:27:50.462-05:00I've got lots of canning stories, but what I w...I've got lots of canning stories, but what I want to tell you about is what I do with the tomatoes that I am just too tired to can after so many jars. Dry them, and then make them into pesto.<br /><br />Cut them in half, or quarters, place them on a wire rack on a cookie sheet, salt them, spray them with a mister filled with vinegar (optional), and then put them in a 150-175 oven for 6-14 hours (depending on how juicy they are to begin with, and how dry you want them). I usually go til they are still a little moist, but sticky and semi-dry. Then you can grind them up in a food processor with some toasted pine nuts, grated parmesan, a bunch of garlic, and olive oil til they are a paste. I add a bit of water to loosen it up if it's too dry, and to avoid it getting too oily. Salt to taste, then freeze in cubes. Pull it out in the winter and toss with pasta. I think I like it better than basil pesto.Tracyhttp://www.pricklypearbloom.comnoreply@blogger.comtag:blogger.com,1999:blog-7948849539400642357.post-51640370539711112262011-09-19T15:25:32.938-05:002011-09-19T15:25:32.938-05:00Canned food is much less likely to go or be 'b...Canned food is much less likely to go or be 'bad' if you add lemon juice or vinegar to acidify the foods being canned. What we hope to do is sterilize (kill all the bacteria/yeast/mold) using heat (boiling water bath) and pressure (pressure cooker). There are naturally occurring bacteria that form spores which can grow under pH neutral conditions, but not in acid conditions. The most feared is Clostridium botulinum due to the toxin that is produced. The other safeguard is to cook the canned food about 15 minutes, if you have any doubts. [Sorry for any language mangling.]Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7948849539400642357.post-89182427298555185882011-09-19T13:46:42.209-05:002011-09-19T13:46:42.209-05:00My mom made pear preserves forever it seems. I had...My mom made pear preserves forever it seems. I had a copy of her recipes from after she passed away (along with an "extension service brochure" from long ago she had in her file). So when I came across some pears on an old farm where I hunted with friends, I decided to give them a try. So glad I did. It was like being a kid again!David McMasterhttps://www.blogger.com/profile/07661927007127983421noreply@blogger.comtag:blogger.com,1999:blog-7948849539400642357.post-87978216473227874832011-09-19T08:44:01.105-05:002011-09-19T08:44:01.105-05:00Ok, so now I'm worried about the tomatillos an...Ok, so now I'm worried about the tomatillos and corn I added to the second batch. How will I know if they've gone south? Now wondering if I should fridge all the jars and eat them right away... Advice from the old farm wife?Joshua Feyenhttps://www.blogger.com/profile/02141253066358458755noreply@blogger.comtag:blogger.com,1999:blog-7948849539400642357.post-16092562535014248432011-09-19T08:16:24.459-05:002011-09-19T08:16:24.459-05:00Darlings! You should have called me. No need for...Darlings! You should have called me. No need for Youtube when you have this old farm wife around.<br /><br />The canning bug bites hard and doesn't let go easily! I would suggest you get the extension's excellent resource for canning. Lots of recipes. <br /><br />One caution, approved recipes are important. With high acidity (like salsa) you won't have a problem with botulism but you might have a problem with spoilage if you add too many ingredients.<br /><br />It's all a choice, of course, but I only use the extension tested recipes. It's just too much work to have a whole batch go south.<br /><br />I'm glad you had fun. Maybe we could can some apple butter later in the season!Dalehttps://www.blogger.com/profile/06492222576796595048noreply@blogger.com