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    « Terrier Tuesday -- The Big Yawn Edition | Main | The Highly Unsophisticated Wine Buyer »

    Wednesday, September 01, 2010


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    Joan in Reno

    I wish I had a freezer that looked like that. Every time I tried to garden it got frozen in the fall before it got ripe, especially tomatoes. Reno is not called the home of green tomatoes for nothing. I'm not ambitious enough to start everything indoors to avoid the the spring freezes and the fall freezes come early.


    Yay! I'm so glad your hard work over the years is returning such wonderful rewards. I am using your success as inspiration that my efforts might have a better return one day.


    I've been making lots of tomato sauce that's sitting pretty in the freezer along with some Maine wild blueberries we picked up on our way home from vacation last month. Got lots more to put up from the garden. I have 3 buttercup squashes- they are the cutest things dangling from their vines.


    I tried blanching and freezing zucchini and summer squash once and it was awful. Rubbery and tasteless. Blech. I'm glad you have good luck with it, though!


    Sooooo jealous. One day I aspire to have a garden just like yours.


    All those goodies will taste even better this winter. A taste of sunshine when the world is cold and gloomy.


    Droolin' over here...


    Mmmmmmm. I'm visualizing all those full bags of veggies and berries in your freezers! I'm so glad to hear that blanching business is not necessary :^)

    Mary Lou

    I have enough chard to test the no blanch method. It was drilled into me so much I'm a little scared, though. All that heat gave me a bumper crop of eggplant (rare in my garden) grilled some for baba ganouj. Yum.


    Thank you for the inspiration in gardening and saving harvest. Vicki's tomato sauce is an excellent way to bring summer into the kitchen come winter. Instead of canning you might try it.

    Seanna Lea

    I don't have any produce worth mentioning from my garden, but I do have bread. A veritable army of loaves graces my downstairs freezer.

    Mary K. in Rockport

    What is your freezing zucchini method? That is one thing we have a lot of this year. Rockport has been very dry, and there is a watering ban. The garden did not like that.


    Sounds very "Animal, Vegetable, Miracle"

    Good for you Norma!!


    Woo Hoo!

    All the tired and crazy busy will be so worth it this winter when you're enjoying soups, stews and roasts that feature your wonderful home-grown goodies.


    The *lazy* way??? Sounds to me like you've been pretty busy!! Enjoy all those wonderful goodies.





    ...jealous... Oh, so is kat! I will try the no blanch thing w/ the endless string beans. We only have a small freezer, the one on the fridge, and it's smaller on the new fridge... but I've been contemplating getting a small box freezer, maybe next year.


    I have been canning but I wish I had more freezer space and another freezer. Did you cut or grate your zucchini?, she asks eyeing the monster veg on the counter...


    I have an easy receipe for you so you can have your tomatoes in your freezer too. Then you won't miss the canned ones so much in the winter!

    Guida's Tomato Sauce

    15 tomatoes

    2 large onions, peeled and quartered

    5 cloves of garlic

    Cover a large baking sheet, which has a good lip all the way around, with heavy duty foil. Cut the stems out of about 15 tomatoes (I use medium to large tomatoes) and place them cut side down on the tray, leaving about ½ inch between them to allow the hot air to circulate as you roast them.

    Make a small cross slit on what is now the top of each tomato. Add two large, peeled and quartered onions and five cloves of garlic to the pan and place it in a 350 degree oven. Let the vegetables roast until the tomatoes look cooked and their skins slip off.

    Take the tray out of the oven and pull the skins off the tomatoes with a pair of tongs (this is optional — you may prefer the skins left on).Place all of the vegetables into a blender and process. Pour the mixture into a large saucepan and allow it to simmer at a low temperature, stirring it occasionally, until the tomatoes are thick like a spaghetti sauce. This may take a few hours.

    You can add your favorite seasoning now or wait until you use the sauce.

    After the sauce is thick, remove it from the range and allow it to cool. Bottle in pint or quart jars. Fill the jars to within ¾ of an inch of the top. This allows enough headspace so after the tomatoes are frozen you can put a lid and ring on and freeze. The sauce will last one year. Be sure to freeze before putting the lid on.

    I've also frozen it in plastic bags so either method works great. When I'm short on time I use the crock pot for the simmer portion of the receipe.

    I'm so impressed by your commitment to get good food locally!

    elizabeth a airhart

    when it's cold and blowy and sleeting

    the soups will be so good and not have

    to worry about haveing to go to the store

    is a blessing -- you have enough hot peppers on hand to open up the entire towns
    snius infections


    our garden has not been happy this summer. Our weather has swung from 45 to 100 back to 50 on and off all summer and things have seriously been stunted due to this. I had to order 50 pounds of tomatoes from a farmer to can. Do you have a food saver? You could prep your tomatoes as normal and seal and freeze them this way. I did a few this way last year and it worked well.


    What's the no blanche method?


    Hi Norma,
    I am a bit late here, but you can freeze your tomatoes just as they are and make sauce later. Just put them into bags and when they come out later run a bit of water over them and the skin pops right off. I also let mine thaw in a colander so that the excess clear juice runs into a bowl. That way I can add a bit if necessary rather than cook the sauce down.

    The comments to this entry are closed.


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