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Re: Frost date & freezing v. canning
- To: v*@eskimo.com
- Subject: Re: Frost date & freezing v. canning
- From: "* M* <m*@iquest.net>
- Date: Mon, 10 Aug 1998 01:58:04 +0000
- References: <Marcel-1.41-0810063407-bc8JdG8@crwys.demon.co.uk>
- Resent-Date: Sun, 9 Aug 1998 23:48:38 -0700
- Resent-From: veggie-list@eskimo.com
- Resent-Message-ID: <"OsZH43.0.773.5Vfpr"@mx1>
- Resent-Sender: veggie-list-request@eskimo.com
Allan Day wrote:
>
> > May 15th is the cut off date to be sure and miss frost.
> That's about the same as ours
> > We planted
> > our tomatoes the 2nd. week of April, so it was early. Had to really
> > look hard for plants. We kept buying more plants until we realized we
> > had planted 110, figured that was a good stopping place. Still with
> > all the wet weather we had after planting, there does not seem to be
> > an abundance of tomatoes at one time like there usually is. There are
> > plenty to eat and give away to friends and neighbors, and that is ok
> > too. I only can tomatoe juice to cook spaghetti sauce and such. My big
> > canning days are over, it is too much of a task, and the kids are gone
> > from home, but they sure love the spaghetti dinners on Sundays.
> > Zone 5/6 Indiana
> > Monica
> >
> Please tell me why you can your tomatoes etc. We used to bottle lots,
> never got into canning over here because of costs, but now we have two
> freezers and put everything in there, it's much more convenient than
> bottling
> Allan
Allen,
I should have been more specific, I can tomatoe juice to use in
cooking, it is fairly easy to do, and I do not have much freezer
space, and we seem to like the canned juice to the frozen kind. I wash
and cut the tomatoes, cook them for a good while, the longer they cook
the thicker the juice, run the tomatoe pulp thru a colonder, to
separate the skins and seeds from the juice, bring the juice to a
rolling boil, pour juice in canning jars and seal. That is all.
Do you freeze your tomatoes in aluminum foil? I read that on the
veggie list. Also, has anyone had luck in freezing corn on the cob, I
have tried it, and I always have corn that tastes like the cob, also
the texture is soft, with all the water that is absorbed. I cut the
corn off of the cob and freeze it, which turns out very tasty.
Monica
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