Sunday, August 12, 2012

Tomatoes, Tomatoes and More Tomatoes

Ron and I canned 31 quarts of crushed tomatoes today.  We also have one 5 gallon bucket and two 3 1/2 buckets in the spare fridge ready to be simmered down.  I have several nice food grade buckets that I got for free at a local bakery; they are so nice to store things in.  We are down to 3 boxes and I will start them after I come home from the dentist tomorrow and then will do what is in the buckets.  My goal is to have the rest of them at least ready to be canned by tomorrow night.


  1. Your really moving along with those tomato's! I'm still trying to pick up some of those food grade buckets...they would be wonderful to have on hand.
    Would you be willing to share your pickled beet recipe?

    1. 10 cups of cooked beets
      Make a spice bag with a square of cheese cloth and add 3 TBSP picking spice to it. Add this to a pot of 2 1/2 c vinegar, 1 c water, 1 c sugar. Boil this mixture for 15 minutes. Remove spice bag, pour the liquid into the jars you have added your beets to. Leave 1/2" head space and process for 30 minutes. This was enough to make 6 pints.