We cut the tops and the ugly bits off, place in a stock pot (NOT aluminum, the acid in tomatoes will eat through aluminum), mash a bit with a potato masher, and then bring to a boil. Boil at a low flame setting until the tomatoes go all mushy and soft, let cool a bit, but into freezer containers and let cool some more. We then put the containers in the refrigerator when cooled, the freezer. Simple. Note* This is only safe for freezing.Raspberry jam: 1/1 ratio of fresh raspberries to sugar. Boil down a bit, until jam consistency. Pour into jars. Done. I don't add pectin since the berries have it naturally. It is wicked good and a little scary when boiling- it looks like bubbling, gurgling hot lava. We then refrigerate, but you can pressure can them at this point too.
This year's harvest was affected by the late Spring frost. We didn't get any berries in the Spring and Fall berries are sparse. I am collecting a handful each day, rinsing, and adding to a container in the freezer. I hope by the end of October to have enough to make enough jam for us over the winter, but it is unlikely.
Pumpkin: I used to skin and boil chunks but this year I decided to halve the small sugars, de-seed, and bake. Baking retains more flavor and mineral/vitamin content. When they are soft, I let cool and then scrape out the good goo. I measure out 2 cups per bag, push the air out, seal, and freeze.
I buy my pumpkins for the most part. Despite actively vacuuming off the squash beetles with my shop vac every day, I lost the war. I won't use chemicals so I am dreaming of the summer at the farm when I will use chickens to de-bug my precious pumpkin plants. Pumpkin is my favourite vegetable ever. Pumpkin curry bisque is my favourite food. With crusty sour dough....yum. Pumpkin pie smell is my favourite smell ever and I am currently working on trying to convince through blog comments my favourite soap maker to make her Chai soap (smells the same) into a shea butter body creme, a linen spray, and a super fat soap.
I feel so inspired to go out and get some berries and pumpkin.
ReplyDeleteI didn't know that there was that much of a difference between boiling and baking the pumpkin. Thanks for the tip. :)
I didn't know either until I saw a SaladMaster demonstration where they explained that when the water discolors, it is holding many nutrients that are tasty and good for you. That makes sense. Also, my pumpkin pieces tasted and felt waterlogged when boiled. Baking is so very much easier and makes the house smell good!
ReplyDeleteI have 4 punkins ready to be picked- can you give the recipe for the punkin curry bisque?
ReplyDeleteI did two batches of tomato sauce- one spiced and one plain this year. Also did tons of figs. Our plums and pears did poorly this year- not enough to can. I was so busy with the figs, that I didn't get to the blackberries, either.
LB