- Thread starter
- #441
Britesea
Sustainability Master
Got most of the garden cleaned out. Lovely batch of shallots! I have baskets and buckets of produce all over the kitchen to work on now. Friday I picked up a large boneless pork roast and about 50 pounds of tomato culls (50 cents/lb instead of $2). I made Pozole with half the pork on Friday, and even after we ate our fill, there was enough left to can 15 pints of it on Saturday. That took 2 cycles with the pressure canner and the second one had 3 spaces left so I filled in with 3 pints of spicy black beans (just add 1/2 cup beans, some onions and jalapeno and spices, and fill with boiling water; cap and seal- they cook during the processing). Then I ground the other half of the pork, browned it and canned in broth- that made 6 quarts so I made a quart of chili beans to fill out the run.
So today, I need to make salsa with those tomato culls and my chilies, onions, and garlic. I think two batches of 9 pints each should be enough for us, or maybe I should make 3 batches??? Then some marinara sauce. If I have any tomatoes left when that's done, I'll make plain sauce.
The shallots will mostly be dehydrated, as I don't have a way to store them properly. I may do the same for the garlic.
I ended up with a 3gallon bucket of the Black Hungarian chilies- way more than I'll need for the salsa- so I need to can the chilies as well. Oh, and there's a huge bunch of basil to make pesto.... I don't have a food processor so I will be making that the old fashioned way- with a mortar and pestle.
.... I think this is gonna take more than one day, don't you?
So today, I need to make salsa with those tomato culls and my chilies, onions, and garlic. I think two batches of 9 pints each should be enough for us, or maybe I should make 3 batches??? Then some marinara sauce. If I have any tomatoes left when that's done, I'll make plain sauce.
The shallots will mostly be dehydrated, as I don't have a way to store them properly. I may do the same for the garlic.
I ended up with a 3gallon bucket of the Black Hungarian chilies- way more than I'll need for the salsa- so I need to can the chilies as well. Oh, and there's a huge bunch of basil to make pesto.... I don't have a food processor so I will be making that the old fashioned way- with a mortar and pestle.
.... I think this is gonna take more than one day, don't you?