This past Saturday, over the Labor Day weekend, we spent the day in the kitchen canning. Got up early and freshly picked a bunch of Roma tomatoes, cored them and blanched them to remove the skins. I won't bore you with all the details, but I addedin a bunch other stuff, you know peppers, onions, spices, and most importantly garlic. My tomatoe sauce cooked down in a crockpot all day.
While the sauce was cooking, we processed 10 pounds of Concorde grapes into grape jam. The jam took all day to make. 10 pounds of grapes cooked down to just 6 and a quarter pints of jam.
In the end after about 12 hours in the kitchen, it was all worth it.
There is nothing quite like eating food you have grown in your garden and sharing it with your friends and family.
Thanks for dropping in at Beyond Mountains Homestead and have a grape day!!!🍇
I used to hate canning vegetables as a kid but now I'm glad I learned that skill. The tomato sauce looks great btw.
Thanks @davedickeyyall ... I love canning our own veggies😊
Love this! It's well worth the extra effort to have your homegrown food through the fall and winter (if it lasts that long!)
I should be able to can quite a few more tomatoes and since I don't have a pressure canner should be able to freeze lots of bush and pole beans. I plan on sowing lots of turnips and parsnips in the next day or two as well
Nice use of some of the garden's bounty that's too plentiful to consume in real time!!!
And I know everything that went into this bounty👍🏻
I have got to get me a concorde grape vine but not sure if I can get one here in Australia, love to can and need to do more of it.
Concorde grapes sure make some wonderful jam ... I highly recommend this grape 🍇