and yes that means the start of a new school year for some of us...but for me it also means tomatoes...tomatoes....and more frickin' tomatoes....lol...i brought home a bushell of tomatoes last nite from the outlaws..oops i mean inlaws...lol...and now starts the process of canning,... :rolleyes: ...so this means a mess of my kitchen...seeds...skins...tomatoe juice...and of course...burnt finger tips...but i have to admit the result is worth it in the end...does anyone else do any canning?
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This is also how I spent my Sunday - canning and processing tomatoes. Made salsa, tomatoe sauce, plain canned tomatoes, tomatoes roasted with garlic& onions then purreed & frozen. What a lot of work!
I also do the frozen pesto thing but have switched to using the small "gladeware" containers for freezing. I didn't like the ice cube method, so I switched to freezing globs of pesto on a sheet pan, then transferring them into a ziplock when they are firm.
My greatest find last year was chopping and freezing an abundance of bell peppers - what a time saver.
I freeze tomatoes by blanching them to remove the skine, core them and put them whole into freezer bags, putting in just what we would use at a time. I found they wee great for eveything but sliced tomatoes.
Freezing basil is easy just put in ice cube containers topped witha little oil, when frozen they can be popped out and put in freezer bags. Pesto can be frozen the same way without the extra oil and leave out the parmesan adding it as you use the sacce
Tomatoes are excellant when sliced thinly, placed on a baking sheet in a 250 degree oven until dried this takes quite awhile. When dried and cooled put in a jar with garlic basil or thyme, topped off with olive oil. Place in refrige for a day and enjoy. They don't keep too long when mixed but will keep a long time when died and stored in a plastic freezer bag I you have a drying machine it woks well.
Hope this is of some help. Mugs
lily...canned tomatoes don't even compare to homemade...it's tastes sooooo much better...and the best part is they are picked fresh from the garden and made into sauce right away...yuuuummmmmyyyyy!!!!!
Been there done that....I havent made tomatoes for a few years now and I must say I kind of miss it. But store bought cant compare to homemade, thats for sure.
Hope your tomatoe making goes fast
actually it was the roasted red peppers that i freeze. sorry my post may have been worded wierd. i have heard of people freezing pesto in ice cubes trays though.:D-
Did you mean that you make the pesto then freeze it..... or freeze the basil to make pesto later??? If yes..... how do you freeze basil???
Please please tell me how u make your sauce!
Fendi
i usually do 2 or 3 bushells of tomatos for jarred sauce. a bushell of roasted red peppers and freeze them in ziploc bags and store them in the chest freezer so the ice cream in our fridge freezer doesn't start tasting like red peppers...yuck!. enough basil to do 12 jars of pesto sauce. love pesto not only on pasta but as a sauce for pizza and a marinade for chicken too. i don't do any fruits, jams or anything like that.
i make a combination of just canning them just as tomatoes and some i will can as sauce...i don't use a pressure cooker tho'..just the old italian method..thus the burnt finger tips...lol...how i make them depends on my mood...today i feel like ''Suzie frickin' homemaker''...so it's sauce today...the first bushell is fun...second and third are ok...but by the fourth, fifth and sixth bushel...i swear i never wanna see another tomatoe in my life...lol
I don't anymore with just the 2 of us but I used to do a lot when the kids were home. Mostly I made jam and canned fruit. Tomatoes I froze and made chutney out of the green tomatoes. I didn't have a pressure cooker so I never canned tomatoes. Do you make sauces or just canned tomatoes.