Clippings by mlcom

 Sort by: Last Updated Post Date Post Title Forum Name 

RE: lost Salsa recipe (Follow-Up #5)

posted by: frogged on 08.29.2010 at 03:11 pm in Harvest Forum

3.5 quarts tomato I use paste skinned and seeded
2 cups chillies or bell peppers (I mix red and green)
2.5 cups onions ( I mix yellow and red onions)
cup hot peppers ( what ever you like as hot as you like)
3 garlic cloves
1 cup lemon juice ( or lime)
tsp cumin
1 tbs oregano
1 tsp cilantro ( I leave this out)
Salt peper chili powder and red pepper spice to your taste. Here I prosses in a hot water bath for 10 min
This is a very simple recipie not spicy, but when I use the Salsa I somtimes will add things like a dash of chipolte spice, depending on my mood.
Not sure why but this time my finished volume was much smaller then in past years. I only got 12 pint jars. So I will be making more...Oh such fun. Frogged


clipped on: 08.30.2010 at 10:27 am    last updated on: 08.30.2010 at 10:27 am

Zucchini candy recipe

posted by: linda_lou on 09.06.2009 at 02:27 am in Harvest Forum

This seemed so strange I had to try it. Glad I did ! Amazing how it tastes like fruit snacks. Cheap, too. Not saying it is healthy, but a fun treat. My family likes black cherry the best. I have been drying overnight, put on about 9 or 10 pm. and it is done in the morning. Works great for the timing for me.

Zucchini Candy
10 cups peeled diced zucchini 1/2 inch cubes ( I use "worms" about 3 inches long and 1/12 inch thick and wide. The little dice would be good in muffins, though.
3 cups water
2 pkgs. unsweetened Koolaid
2 1/2 cups sugar
Peel zucchini,
diced, removing seeds. Mix the liquid syrup together. Add zucchini. Bring to
a boil and them simmer for 25 min. Drain. Put on dehydrator trays. Dry 14
hours at 125 degrees. Turn pieces over and dry another 4 hours. This will
feel dry and not sticky when done. Store in jars or other tightly sealed
containers.If you dip in sugar when you turn them, they will be more like
"gum drops" on the outside.
You can do the same thing with the zucchini
but use 48 oz. pineapple juice
2 T. pineapple extract
2 1/2 cups sugar
1/4 cup lemon juice


clipped on: 09.06.2009 at 08:59 am    last updated on: 09.06.2009 at 08:59 am

crock pickels raves

posted by: wiringman on 09.03.2009 at 08:59 pm in Harvest Forum

two weeks into the fermenting and are they ever good.

i did two crocks of boston pickling and one of market more. the boston pickling is head and shoulders above the market more. they retain there crispness far better.

the most common remark is "the best pickle i have ever tasted".

i have 12 gallons of pickles and i don't think it will be enough.

i will bottle this batch next week and start a new batch.

the receipt i used is up to the current standards.

i got it off ot the internet and compared it to the standard.

here it is.

Crock Pickles

It isn't hard to make crock pickles, but not many people make them today. Typically they are too much work, and what do pickles cost in the store? Not that much. But also how would you feel about that microorganism floating on top, that yukky looking stuff floating on top, which will hereafter be referred to as the "scum".
Fermenting causes the pickles to cure. That is why they have a scum. Don't worry either, about that strong odor. That is a part of the plan. They have to be in the crock at least three weeks to complete the process of fermentation. During that time they will change in color from bright green to olive green or yellow green and the white inside will become translucent. Before that they are half cured pickles. When they arrive at your favorite state, you can take them out, or you can allow them to stay in the crock all winter which is what great grandmother use to do, and the way they were stored at the general store in a pickle barrel.
The natural complement to the organic gardener is the organic food preserver. The organic principle involved in making crock pickles is not to overwhelm the capacity of the salt and vinegar to control the microorganisms. The pickle brine doesn't act by killing the way canning does. Instead its effect is to drive the organisms into a nonreproductive state..spores. The more contamination there is in the food at the moment you put it into the pickling solution, the greater the risk.
If you make pickles according to all this advice, be brave when you see the scum arrive on them. Organisms called false yeasts grow on top of the pickle brine. They are eating the organic acid formed during the initial fermentation. Even mold doesn't hurt unless it touches the pickle, so don't let the liquids get too low. Your pickled food must always be kept completely covered by the protective brine, preferably by a safety margin of at least two inches. The water will be slowly evaporated as the winter passes, so you must add more at intervals.
Typically twenty gallons of crock pickles made a year for a family and none would be left come spring. As the year moves on they aren't as tastey as canned pickles. But time and money saved during the frantic harvest season, when you don't know whether to snap, pop, can, or cuss, made the crock pickles seem like a good idea.
Don't even think about making pickles from the grocery stores waxed cucumbers. The brine cannot penetrate the wax. These have to come from your, or a neighbors garden. Too large a cucumber gets pithy in the center. Too yellow a cucumber that is overripe, is one to be passed over, also. Keep watering those cucumbers in your garden patch while they are producing. A severe shortage of water causes cucumbers to become bitter.
If possible get the cucumbers into the brine quite soon after picking in the garden. If you must hold them, keep them cool. Cucumbers deteriorate rapidly. Wash them well to be sure all those small creatures are disposed of. Treat them gently to avoid bruising, as bruised areas, decay readily. Remove any blossoms because they are a source of enzymes that cause unwanted softening during fermentation.
Use pure granulated salt (pickling salt) not table salt. For the best flavor, and after all isn't this why you are doing this, use fresh spices. Grind your own when possible and you can raise your own dill. Don't make the pickles with heavily chlorinated water. For the container, a Crock, is traditional. However, glass jars, gallon or larger, enamel, plastic or wood containers work fine too. You'll need a lid which can fit snugly inside the container such as a plate to cover the pickles and hold them under the brine. Use a weight on the cover, like a scrubbed rock, or a jar filled with water to overcome the urge of those pickles to float up. The jar is easier to manage than the traditional stone which should be sterilized before putting on the brine. Over the top you will need a clean cloth to keep out all insects.
When your cucumbers are ready for pickling, your dill should also have matured its seed heads and be ready for cutting. You use stems, heads seeds and all to make dill crocks.
If you really are disgusted by the scum on top of your fermenting crock, here are some tricks. Take the cloth off once a week and wash it and let it rest in the brine. Some of the scum will stick to the top of the cloth, and can be transported away. You can also skim the brine once a week.
Actually, I don't think you need to resort to such drastic measures because the scum is always just on top and your pickles are fine underneath-- honest they are! Take one out, rinse it off, offer it to your husband. He'll offer to go pick more cucumbers for you immediately to make another crock full of fine pickles.
Crock Dill Pickles
These are similar to Kosher Dills: Start with a five gallon crock and twenty pounds (about half a bushel) of dill cucumbers. Dills are about 3 to 6 inches long. Get ready 3/4 cup of whole mixed pickling spice which you can buy at the grocery store, and a few bunches of dill. Put half the spices and a layer of dill into the bottom of your crock. Add cucumbers to within about five inches of the top. Put in the rest of the dill and spices on top of the cucumbers. Now decide if this crock is to be all eaten up within six weeks, or if should be a long term crock. In the former case, make a brine of 2 1/2 cups vinegar, 1 3/4 cups salt and 2 1/2 gallons water. In the latter case, double the salt and vinegar. Be sure the cucumbers are covered by at least two inches of brine. If need be you can make more brine or take out some cucumbers. Don't jam them down, as it bruises them. Now cover, weight, and put your cloth over the top. Scum will begin forming in a few days.
To can these pickles, just pack in the canning jars when they are done fermeting. Add some new dill to each jar. Cover with boiling brine, adjust jar lid. Place jar in boiling water and keep there for 15 minutes. Remove, tighten the lid, and you are done.
The Anything Dill Crock
Using the same principle as with cucumbers you can pick other vegetables too. Purple cabbage, nasturtium buds, beans, baby onions, cauliflower flowerets, green tomatoes. All go in raw except the beans, which are boiled for two minutes first. Mix in lots of dill. Three beans are a favorite.
Mama Mia ~~
Same crock dill only with red peppers added. Or garlic.
The old family recipe book laid a bag of white mustard seed on top. I think these seeds were gathered from the wild mustard plants growing locally. I don't even know where you could get white mustard seeds today. But I still see the wild mustard growing in the spring.




clipped on: 09.04.2009 at 08:15 am    last updated on: 09.04.2009 at 08:16 am

RE: Annie's Salsa (Follow-Up #1)

posted by: digdirt on 07.16.2009 at 10:59 am in Harvest Forum

Here is one recent post of the recipe.

* Posted by digdirt 6 -7 AR (My Page) on
Mon, Jan 19, 09 at 10:43

Here you go:


8 cups tomatoes, peeled, chopped and drained
2 cups chopped onion
1 cups chopped green pepper
3 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
cup chopped fresh cilantro
1/3 cup sugar
1/3 cup vinegar
16 oz. tomato sauce
16 oz tomato paste
Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints.

Makes 6 pints

if I want to process in a BWB up the vinegar to one cup and process 10 minutes in BWB.

You can safely leave out the cumin abd/or the green peppers but do not increase the cilantro

NOTE: To repeat what Annie said, the Extension agency no longer recommends canning in quarts or pressure canning her salsa (probably because they don't have the resources to test it). For those who have made it in the past, the pressure canned recipe called for a smaller amount of vinegar.

So, to update, make Annie's salsa with a full cup of vinegar, can only in pints and boiling water bath for 15 minutes. (From Carol)


If you use the Harvest forum search at the bottom of the front page and note the date on the "Most recent post" on the Annie's salsa discussions you'll find several recent (July 09) posts on it too - some from Annie.



clipped on: 08.26.2009 at 10:14 am    last updated on: 08.26.2009 at 10:15 am

RE: Looking for a good fridge pickle recipe. (Follow-Up #1)

posted by: annie1992 on 08.09.2009 at 11:44 pm in Harvest Forum

Paul, I posted some on the old pickle thread, about the same time you were posting this, I think! Be sure you let your refrigerator pickles sit for a couple of days before eating them or they won't be pickles.


In a saucepan, heat on low until thoroughly dissolved:
1 C water
1 tsp salt
1/2 C white vinegar
1/2 C sugar
then stir in:
1/2 tsp celery seed
1/2 tsp mustard seed
pour the above mix over:
2 cukes, thinly sliced (we use english cukes which are very thin-skinned and don't bother to peel them)
1 yellow onion, thinly sliced
cover and refrigerate several hoursthese will keep a couple of weeks with no loss of crispness

These are pretty good for dill pickles, they're a sweet dill, kind of different:

Sweet Dill Refrigerator Pickles

2 cups sugar
2 cups vinegar
2 cups water
1/4 cup salt
3 quarts sliced unpeeled cucumbers
1 large onion, sliced
3/4 to 1 cup minced fresh dill

In a saucepan, combine sugar, vinegar, water and salt. Bring to a boil and boil 1 minute. In a large nonmetallic container, combine cucumbers, onion and dill. Pour dressing over; cool. Cover and refrigerate at least 3 days before serving. Stir occasionally. Yield: 3-1/2 quarts.

Finally, here's a spicy one that Elery wants me to try, I haven't made it yet but I'm going to. It's from AllRecipes.

Spicy Refrigerator Dill Pickles

12 3 to 4 inch long pickling cucumbers
2 cups water
1 3/4 cups white vinegar
1 1/2 cups chopped fresh dill weed
1/2 cup white sugar
8 cloves garlic, chopped 1 1/2 tablespoons coarse salt
1 tablespoon pickling spice
1 1/2 teaspoons dill seed
1/2 teaspoon red pepper flakes, or to taste
4 sprigs fresh dill weed

1. In a large bowl, combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes. Stir, and let stand at room temperature for 2 hours, until the sugar and salt dissolve.
2. Remove the cucumbers to three wide mouth jars, placing 4 cucumbers into each jar. Ladle in the liquid from the bowl to cover. Place a sprig of fresh dill into each jar, and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.

Happy Canning. And Pickling!!



clipped on: 08.10.2009 at 09:54 pm    last updated on: 08.10.2009 at 09:54 pm

RE: Your Greatest Hit Recipes for Leesa (Follow-Up #1)

posted by: Patris on 07.28.2005 at 08:46 am in Harvest Forum

Zabby, this is a great idea. There seem to be lots of us pretty new here. Give us all a chance to get some great new ideas and recipes. Thanks

Oven dried tomatoes

In large bowl combine:
1 cup Extra Virgin Olive Oil
1/4 cup Balsamic Vinegar
1 Tsp. Lemon juice
1/4 cup fresh chopped (or dried) Parsley
1 Tbl. chopped Rosemary
Dried Pepper flacks to your taste, oppt.
Salt & Pepper to taste

Leave skin on and cut tomatoes in to bite size pieces.
Take out any seeds.
Place tomatoes in the mixture and refrg. for at least 2 hours.
Set oven on lowest temp. Max. 200 degrees.
Take tomatoes out of mixture and spread on cookie sheet. It's OK if they touch.
They will need to Oven dry for about 14 to 16 hours. Size of pieces will determine time.
I put mine in about 7pm and get them out the next morning around 10:30am.

Amount of tomatoes is up to you.

You will not be able to stop eating them. I have put most of mine up in the freezer. They are especially wonderful in pasta dishes or salads.

Welcome Leesa and hope you enjoy.


clipped on: 07.28.2009 at 10:04 am    last updated on: 07.28.2009 at 10:04 am

Daisy Responded (Follow-Up #1)

posted by: westelle on 02.05.2009 at 05:26 pm in Herbs Forum

God bless her... and here's her list (I'm sorry GW doesn't translate my Mac database very good):

1/4 cup dried parsley
1/4 cup dried savory
1/4 cup dried savory
1/4 cup dried thyme
2 tablespoons dried marjoram
  Grind all ingredients together.
  Herbal Salt Substitute (2)
3 tablespoons dried basil
3 tablespoons dried marjoram
3 tablespoons dried parsley
3 tablespoons dried thyme
4 1/2 teaspoons dried chives
2 1/2 teaspoons dried paprika
1 1/2 teaspoons dried rosemary
2 1/2 teaspoons onion powder
  Grind all ingredients together.

For myself, I'd opt for any herbal butter. Just mash up some chopped herbs in some butter, and off you go. There are zillions of variations on the theme. Basically just pick which herbs you fancy. I think a nice Garlic and Chive butter would be nice.

Mint and dill
Bergamot and lovage
Lemon verbena and grated orange peel
Costmary and tansy
Basil, oregano, and thyme
Marjoram and garlic
Garlic, sesame seed, and chives
Dill, mustard seed, parsley, and a touch of lemon rind for fish and potatoes.
Thyme, garlic, chives, oregano, and parsley for tomatoes, zucchini, eggplant, or beef.
Sage, parsley, and chives for chicken, veal, rice, and pasta.
Tarragon fennel, lemon rind, and parsley for fish, chicken, or eggs.
Chives, mint, and chervil for fish, tomatoes, carrots, or peas.
Basil and garlic for lamb, chicken, or fish.
Salad burnet, garlic chives, and parsley for potatoes, tomatoes, veal, or salmon.
Savory, marjoram, and parsley for beans, veal, beef, corn.
Caraway seed and parsley for cabbage, carrots, potatoes, and bread.
Aniseed, grated ginger, and orange rind for pork, chicken, or carrots.
Coriander, cumin, parsley, and dried red or fresh jalapeno pepper on rice, chicken, pork, potatoes, peas, or corn.
Basil, tomato paste, and oregano for fish, chicken, pasta and rice.
Rosemary, chives, parsley, and garlic for potatoes, rice, beef, veal, chicken.
Tarragon, chives, chervil, and white wine for fish, chicken, or eggs.
Basil, thyme, and parsley for bread, vegetables, tuna, salmon, and prawns.
Anise hyssop, parsley, and chives for fish, chicken, veal.
Mint, garlic, and parsley for lamb, mussels, swordfish, chicken, peas, carrots, green beans, or eggs.
Rosemary, savory, thyme, oregano, marjoram, lavender, and garlic for grilled meats.
Calendula petals, chives, and parsley for chicken, rice, or eggs.
Scented geranium, rose, or clove pinks for toast, scones, or waffles.
Mint and dill.
Lemon verbena and grated orange peel.
Costmary and tansy.
Basil, oregano, and thyme.
Marjoram and garlic.
Garlic, sesame seed, and chives.
  For every 125g butter, mix in 2 heaped tablespoons finely chopped herbs.  Roll into a log shape, wrap in plastic wrap and store in the fridge for up to 2 weeks, or freeze. Use herb butters on cooked meats, on muffins, scones or in sandwiches. Any herbs (usually the leaves but sometimes the flowers or pulverised seeds) can be used in almost any combination, limited only by your imagination and personal taste.  Try the following recipes:
  Chive and Cardamom Butter:
250g clarified butter
1/4 teaspoon ground cardamom
1/4 cup chopped chives
  Melt the butter and stir in the cardamom and chives. Serve warm poured over steamed cauliflower, peas, carrots and potatoes.
  Chive Butter:
40g butter
2 tablespoons chopped Italian parsley
2 tablespoons chopped chives
  Mix all together. Perfect with potato.
  Ginger Butter:
125g butter
4 tablespoons finely chopped ginger in syrup
4 tablespoons ginger syrup
  Combine all together. Delicious with chicken in sandwiches, or on scones or muffins. May be used as the butter base in cakes.
  Lemon Butter:
125g butter
4 tablespoons finely chopped lemon balm, or lemon thyme or lemongrass or lemon verbena
  Mix all together. Goes well with fish or chicken.
  Mint Mango Butter:
1/2 cup butter
1/2 fresh mango, peeled and pureed
2 teaspoons lime juice
2 tablespoons finely chopped fresh mint
pindh salt
  Cream the butter and mix all the ingredients together until well blended. Roll into a log shape, wrap well, and refrigerate. This does not freeze well and is best if used within 24 hours of preparing. Serve with fish, pork or beetroot.
  Orange Chive Butter:
1/2 cup butter
1-2 teaspoon grated orange rind
2 tablespoons orange juice
1/2 teaspoon lemon juice
2 tablespoons chopped chives
  Cream the butter and mix all ingredients together until well blended. Roll into a log shape, wrap well, and refrigerate or freeze. Serve with prawns, lobster, cooked carrots or pumpkin, or chicken.
  Rosemary Butter:
125g butter
1 teaspoon cracked black peppercorns
1 tablespoons fresh rosemary leaves
2 teaspoons grated orange rind
  Combine all ingredients. Serve on muffins or scones or as the butter base when making fruit or banana cakes, or for making pumpkin scones. Goes well with beef, lamb or chicken.
  Sage Butter
6 tablespoons butter
12 sage leaves (1 tablespoon when chopped)
salt and pepper
1 teaspoon onion juice
2 teaspoons lemon juice
  Combine all ingredients until mixture is smooth and ingredients well blended.
  Tomato Basil Butter:
1 tablespoon olive oil
1 1/2 cups peeled, seeded and chopped tomatoes
2 teaspoons minced garlic
1/2 cup butter, softened
2 teaspoons grated lemon rind\
pinch salt
pinch pepper
1/4 cup minced basil leaves
  Heat the olive oil in a small frypan. Add the tomatoes and garlic and saute, stirring occasionally, for about 10 minutes or until the tomatoes form a puree that will mound. Let cool. Beat together the butter, tomatoes and remaining ingredients. Roll into a log shape, wrap well, and refrigerate or freeze. Serve with fish, chicken or vegetables.

With herbs, I believe in experimenting and imagination! *NB. I'm told American butter is heavily salted, so use either salt-reduced or unsalted butter or a substitute. >


clipped on: 02.15.2009 at 08:47 am    last updated on: 02.15.2009 at 08:47 am

RE: What Sprouted for you today? (Follow-Up #31)

posted by: highalttransplant on 04.11.2008 at 12:30 pm in Winter Sowing Forum

Christie, it depends on what the plant is. Some things look good in a mass planting or HOS (hunk of seedlings) like Alyssum or Verbena, or Petunias. Other things, like Echinacea, or veggies such as peppers or tomatoes, would probably not have more than 3 or 4 seeds planted per container, and would need to be separated, or thinned (culling the weaker sprouts) when planted out. Hope this helps!

As far as what I have sprouted as of today, here goes:

(32 containers out of 68 sown)
Alyssum 'Golden Queen'- WS 1/11 and 2/5, germ 3/1 and 3/8
Dianthus knappii - WS 1/11, germ 3/8
Lychnis 'Lumina Bronzeleaf Red' - WS 1/19, germ 3/8
Penstemon pinifolius 'Compactum' - WS 1/11, germ 3/28 (1st seeds harvested from my own garden to germinate, YIPPEE!)
Scabiosa 'Moon Dance' - WS 2/25, germ 4/8
African Daisy 'Buff Beauty' - WS 2/18, germ 3/18
Alyssum 'Apricot Shades' - WS 2/5, germ 3/8
Amaranth 'Pygmy Torch' - WS 2/18, germ 3/14
Calendula 'Pink Surprise' - WS 2/18, germ 2/28
Calendula 'Apricot Daisy' - WS 2/25, germ 3/14
Dianthus 'Ideal Select Red' - WS 2/5, germ 3/8
Gazania 'Daybreak Hyb. Mix' - WS 3/12, germ 3/24
Gazania Daybreak Bronze' - WS 3/12, germ 3/21
Gomphrena 'QIS Carmine' - WS 3/15, germ 4/8
Millet 'Jester' - WS 3/28, germ 4/8
Petunia 'Prism Sunshine Hyb.' - WS 2/25, germ 3/22
Verbena 'Amarillo' - WS 3/12, germ 4/2
Cilantro - WS 2/18, germ 3/18
Dill - WS 2/18, germ 3/18
Lavender - WS 1/27, germ. 3/16
Marjoram - WS 2/5, germ 3/8
Oregano - WS 1/19, germ 3/14
Sage - WS 2/25, germ 3/27
Spearmint - WS 1/15, germ 3/23
Broccoli 'Early Purple Sprouting' - WS 2/5 (2 cont.), germ 2/28 and 3/5
Lettuce 'Black Seeded Simpson' - WS 2/18, germ 3/1
Lettuce 'Buttercrunch' - WS 1/30, germ 3/8
Lettuce 'Jericho' - WS 1/30, germ 2/28
Lettuce 'New Red Fire' - WS 1/30, germ 3/8
Lettuce 'Parris Island Cos' - WS 2/18, germ 3/1

If you look at the dates, you can see that there has been very little germination in the last week or two, since we have had cold and gray, conditions, with lots of wind, rain/snow. It is supposed to warm up this weekend, so I hope to find some new babies, but it's too cold to go out there and peer into those containers right now.



clipped on: 02.08.2009 at 09:05 am    last updated on: 02.08.2009 at 09:05 am

Oatmeal Bread

posted by: busylizzy on 11.29.2008 at 09:31 am in Harvest Forum

Yeiks I have been busy, have a moment to post my Grandmothers Oatmeal Bread Recipe.
This dates around 1888, and the best toasted for your jams and jellies.
I make up gift baskets with kitchen towels, this bread and a jam or jelly.

Grammy Mabel's Oatmeal Bread Recipe

2 Cups Scalded Milk
2 Cups Rolled Oats (NOT Quick Oats)

2 Cakes Yeast, or 2 Tbsps Superyeast
4 Large Spoons Sugar (Tbsp)
3 Small Spoons Salt (tsp)
1/2 Cup Water Water
4 Large spoons Melted Lard or Butter ( Tbsp)
5 Cups Bread Flour

Add Scaled milk to rolled oats, mix well, let cool.

Small bowl, combine yeast, sugar water and melted lard, add a 1/2 Cup flour to the yeast mix, let stand 5 minutes.

Large Bowl, combine remaing flour and salt, adding the yeast mixture, then the cooled oats.

Toss on board, knead and shape into ball, place in greased bowl,brush top with melted butter, cover in warm place and let rise to double in size, about 1 1/2 hours.

Next, place on floured board, knead 1 minute, shape into 2 loaves- Put into small greased bread pans, brush tops with melted butter, cover in warm place till double in size.

Bake in hot oven 400 degrees for 15 minutes, cool over to 350 degrees bake for 45 minutes or till hollow sound.

Variation: Multigrain Rolled Hot Cereal for the Oatmeal, I get 7 Grain at the Mennonite store to make 7 grain bread.


clipped on: 01.09.2009 at 07:27 pm    last updated on: 01.09.2009 at 07:27 pm

RE: Who has good seed sale going? (Follow-Up #3)

posted by: carolyn137 on 11.15.2008 at 10:16 pm in Growing Tomatoes Forum

Anyone know of any good sales anywhere?


As far as I can remember none of the smaller family owned companies that so many use have ever had sales.

Another excellent place to get plants is selectedplants. com owned by Darrel, who posts here as Fusion. A tremendous number of varieties, superb packing and reasonable prices.

IN additio to Victory Seeds, mentioned above, I recommend the following:

........for starters, and none of them, including Mike at Victory has ever had seed sales.

Not to put too fine an edge on it, I often wonder why some places have seed sales re the age or perhaps even purity of seeds. And I'm not speaking here specifically about Gary at Tomatofest. There have been quite a few wrong varieties sent out by Tomatofest this past season but this was the last year that Gary did his Tomatofest and perhaps he'll now have more time to devote to the area of seed production and quality control.

Baker Creek also had some problems this past year with seed purity and hopefully that situation will improve as well.

No place that sells OP tomato seed is immune from having problems from time to time but in my experience having posted online at several places since about 1990 re tomtato seed, some places are much better than others.



clipped on: 12.04.2008 at 09:00 am    last updated on: 12.04.2008 at 09:00 am

Sun Dried Tomatoes

posted by: brokenbar on 08.20.2008 at 09:54 pm in Harvest Forum

I raise tomatoes for sun drying. I do about 1000 to 2000 lbs a year which I sell to the upscale restaurants in Cody Wyoming & Billings Montana. I wanted to pass on my favorites for you considering doing some drying. Any tomato can be used for drying but some varieties are better than others.

I grow 15 mainstay varieties that I have kept as I culled others that did not meet my criteria.
I also try at least 5 new varieties of paste types each year and am lucky if one makes it into my herd. I am looking for specific things:

Meaty with a low moisture content
Few seeds
A rich and tangy flavor
Size-Small tomatoes are just more work for me.
Not fussy-Take heat and cold and wind. No primadonnas!
Bloom well and set lots and lots of fruit
Dry to a nice pliable consistency

These are my Top Five
Chinese Giant
Carol Chyko
Cuoro D Toro
San Marzano Redorta

I wanted to add that were I to be stranded on a desert Island with only one tomato it would be Russo Sicilian Togeta. This is my gallstarh that sets fruit first, ripens the earliest, bears heavy crops in any weather and is producing right up until hard frost. It is not a true paste but rather a stuffing tomato. None-the-less, the flavor of these dried is as good as it gets. It is also wonderful for just eating or slicing and the fruit is extra large.

For those wanting to know my Secret Recipe for drying, here you go:

Wash, stem and slice each tomato into 1/4" thick slices. Place in a very large bowl or clean bucket and cover with cheap red wine. I use Merlot but if you prefer something else, knock yourself out. I have a friend that swears by cheap Chianti! Soak tomato slices 24 hours in the wine. Drain well. Lay tomatoes just touching on dehydrator shelves or on screen in your sun-drying apparatus. Sprinkle each slice with a mixture containing equal parts of dried basil-oregano-parsley and then sprinkle each slice with Kosher Salt. You may choose to forego the salt if you wish but tomatoes will take longer to dry. Dry tomatoes until they are firm and leatherlike with no moisture pockets, but NOT brittle. (If you get them too dry, soak them in lemon juice for a few minutes.) To store, place in vacuum bags or ziplock bags and freeze.

IMPORTANT!!! If you will be storing sun-dried tomatoes in Olive oil you !!!MUST!!! dip each slice in vinegar before adding to oil.

To pack in oil:
Dip each tomato into a small dish of white wine vinegar. Shake off theexcess vinegar and pack them in olive oil adding 1/4 cup red wine. For tomatoes in oil I am selling, I put the tomatoes into the oil two weeks ahead of time and store in the refrigerator. Make sure they are completely immersed in the oil. When the jar is full, cap it tightly. I use my vacuum sealer to seal the canning lids on. Store at *cool* room temperature for at least a month before using. They may be stored in the refrigerator, but the oil will solidify at
refrigerator temperatures (it quickly reliquifies at room temperature however). As tomatoes are removed from the jar, add more olive oil as necessary to keep the remaining tomatoes covered. I have stored oil-packed tomatoes in m root cellar for over a year. . I have tried a number of methods to pack the tomatoes in oil, but the vinegar treatment is the difference between a good dried tomato and a great one. It is also important from a food safety standpoint, as it acidifies the oil and discourages growth of bacteria and mold. Soaking in the wine also acidifies them.

****** WARNING ********

Do *NOT* add fresh garlic cloves or fresh herbs of any kind to oil-packed dried tomatoes, UNLESS you store them in the refrigerator and plan on using them within 7 days. Garlic is a low-acid food which, when placed in oil, creates a low-acid anaerobic environment just
perfect growth medium for botulinum bacteria if the mixture is not refrigerated. Be safe and add your garlic to the dried tomatoes as part of the recipe for them *after* they come out of the oil.


clipped on: 08.29.2008 at 06:14 am    last updated on: 09.09.2008 at 08:58 am

RE: ? for Linda Lou Re: Apple Pie Jam recipe (Follow-Up #5)

posted by: annie1992 on 07.25.2007 at 01:00 pm in Harvest Forum

Here's that recipe, Jamie, and it is VERY good.

Linda Lou's Apple Pie Jam
4 cups tart apples, peeled and finely chopped
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
4 cups sugar
1 cup firmly packed dark brown sugar
1 box pectin
1/2 teaspoon butter

Add water to chopped apples to measure 4 cups. Place apples and water into large, heavy saucepan. Stir in lemon juice, cinnamon and allspice.

Measure sugars. Stir pectin into fruit. Add butter. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in both sugars. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into hot, clean jars, leaving 1/4" headspace. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on finger tight. Process in boiling water bath for 10 minutes.

If you like this kind of jam, here's another favorite of mine from wizardnm, it's similar but adds maple, which I just love.


12 C finely chopped apples (about 6lbs) I used the food processor
6 C sugar
1 C Maple syrup (grade B if possible)
1 tsp cinnamon
1/2 tsp Allspice
1/2 tsp Nutmeg
1/4 tsp cloves

Combine all in a large deep pan. Slowly bring to a boil. Cook to the jellying point. Stir frequently, so it doesn't stick.Pour into hot jars leaving 1/4 inch headspace. Adjust caps. Process 10 min in BWB.

Yields about 8 half pints. I double this recipe and it works fine.

Happy Canning!



clipped on: 08.21.2008 at 07:31 am    last updated on: 08.21.2008 at 07:32 am

Anyone ever had Mt. Olive Kosher Dill pickles?

posted by: never-give-up on 08.05.2008 at 02:47 pm in Harvest Forum

My husband eats them by the gallon, so that is what I would like to make something close to first. Minus all the unhealthy stuff.

Ingredients: Cucumbers, water, vinegar, salt, high fructose corn syrup, calcium chloride, 0.1% sodium benzoate (preservative), natural and artifical flavors, polsorbate 80, and fd&c yellow #5.

Boy that sound delicious doesn't it.

I found a recipe in the Ball Canning book that calls for sugar, but it's all the spices I am not sure of.

Dill Pickles

8 lbs 4-6 inch cucumbers, cut in half
3/4 cup sugar
1/2 cup canning salt
1 qt vinegar
1 qt water
3 T mixed pickling spices
Green or Dry dill (1 head per jar)

Kosher style variation: add 1 bay leaf, 1 clove garlic, 1 piece of hot red pepper, and 1/2 teaspoon of mustard seed to each jar.

I have looked at the recipes on here and can't figure out what would come close to the Mt. Olive ones without their secret recipe.

The recipes that are called sour dills on here I don't have any idea what they would taste like. The sour pickles my Mom used to make had enough pucker to make it seem like your lips and mouth were being sucked into the back of your head. If you add dill flavor to that do you have sour dill pickles? Or do the sour dills taste like the kosher dills you get at a regular super market.

Was hopeing someone might have tried Mt Olive and have any ideas.

Thank you for any help you could give me.


clipped on: 08.06.2008 at 07:34 am    last updated on: 08.06.2008 at 07:34 am

RE: Unusual things I'm growing this year (Follow-Up #2)

posted by: seedbeads on 08.03.2008 at 01:18 am in Harvest Forum

We're two peas in a pod. I love growing interesting varieties every year. Last year's favorite was Gold Rush. It looks like squash with a brilliant yellow color but it's actually a mild zucchini. It was great raw with dip.

Ground cherries were the best thing I ever tried. They have a sweet tropical flavor. The husks will drop to the ground when ripe. They take a long season. I start mine indoors when I start tomatos and usually only about half of the fruit ripen before frost. I've tried bringing in unripe fruit or entire stalks but they haven't ripened indoors. They would be terrific in a dehydrator but mine never make it that far!

The Cape Gooseberry you mentioned is a larger ground cherry variety and not a gooseberry. You can use the same jam recipes you would use with any berry.

This year I'm trying Argentata Swiss Chard from Fedco. It doesn't have the bitterness from oxalic acid like the Bright Lights or Five Color Silverbeet chard. Delicious. Also trying Early Silver Line melon and parsley root.



clipped on: 08.04.2008 at 08:23 pm    last updated on: 08.04.2008 at 08:23 pm

RE: Plum Sauce ... can I can it (Follow-Up #1)

posted by: linda_lou on 07.08.2007 at 06:05 pm in Harvest Forum

This is from Katie, who used to post here. Have not seen her here for some time. I used the recipe from the Ball Blue Book. It is good. My daughter and grandson love it for chicken strips. I have not looked to compare the recipes yet.
Asian Plum Sauce

Recipe By :Katie
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups pitted and chopped plums
1 3/4 cups packed dark brown sugar*
1/2 cup white sugar
2/3 cup cider vinegar
1/2 cup finely chopped onion
1 medium jalapeno pepper -- finely chopped*
4 teaspoons mustard seed
2 teaspoons salt
6 cloves garlic -- minced
2 tablespoons minced ginger -- or 1 tbsp. powdered ginger*

Bring all ingredients except plums to a boil in a non-aluminum pan. Stir in plums. Simmer until thick, stirring often. Mash with a potato masher or blend if you want a smoother sauce.

To can: Fill hot, clean jars with hot sauce, leaving 1/4" headspace. Wipe rims, adjust lids and process in a boiling water bath for 20 minutes at 0-1000 ft., 25 minutes, 1001-6000 ft., or 30 minutes, above 6000 ft. Makes about 6 half pints.

This sauce is great for dipping, as a grilling sauce, or brushed on baked pork chops or chicken.

"my own recipe, adapted from the Ball Blue Book"
- - - - - - - - - - - - - - - - - - -

NOTES : *Katies notes: This is the mild version...We like it spicy, so I use more jalapeno and don't remove the seeds and ribs. I also use 1/4-1/2 cup minced ginger. The amount of sugar added depends on your plums.


clipped on: 07.25.2008 at 07:47 pm    last updated on: 07.25.2008 at 07:47 pm

Plum Sauce ... can I can it

posted by: kayskats on 07.08.2007 at 05:55 pm in Harvest Forum

I am loath to can a recipe which is not specifically developed for canning. However, I'm wondering if anyone has thoughts on the following: (and if it's not acceptable, does anyone have a recipe for canning Duck Sauce?)

Gil's Plum Sauce (a.k.a. Duck Sauce)

1 lb. ripe, pitted red plums
2 lbs. ripe, pitted peaches
1-10 chiles (one for very mild..., suit yourself)
1 lb. sugar (or less if fruit is very sweet. One can always add more.
1 cup vinegar. (Use a fruity vinegar, or white...)
4 tbsp dark soy sauce
2-5 finely minced garlic cloves
1 tbsp (or more) finely minced ginger root.
(1) Finely dice all fruit. You can peel them, if you like, by dipping then in boiling water for a few seconds. Or, alternatively grate them in the food processor. I like mine in small cubes. Put in a sauce pan.

(2) Finely chop the chiles (seed them if desired) and add to fruit.

(3) Add all the rest of the ingredients, bring to boil, lower the heat and simmer for an hour (to 1.5 hours). Note that no water is added. The fruit should be enough, but try not to lose the juice when chopping them.

(4) Taste and correct sweetness, or maybe some more soy sauce, or more chiles. (I usually let it simmer for one hour, taste it, add whatever needed and simmer some more.)

(5) Put in jar(s). Ripen in the fridge for a MONTH before eating.

(6) Eat with Peking Duck, Chinese Dumplings...

Keeps a long time in the fridge, or you can process in a water bath and can it.
Copyright 1996 - 2002
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
323 * 578-5603


clipped on: 07.25.2008 at 07:40 pm    last updated on: 07.25.2008 at 07:46 pm

RE: Tomatoe waste........ (Follow-Up #12)

posted by: zabby17 on 07.25.2008 at 06:14 pm in Harvest Forum

Ken, I have to second the advice that if you don't like greenhouser's posts, don't read them. She has every right to post them here, even if they are on subjects where you feel you posted something that should somehow be the final word on a subject. Neither she nor anyone has an obligation to take or even to read your advice, no matter how many times you post it or how many capital letters you use or how frustrating it is that people don't do what you say.

I'm interested in reading this thread, but I'll be sure to skip any of your posts on it since they're so unpleasant.



clipped on: 07.25.2008 at 06:55 pm    last updated on: 07.25.2008 at 06:55 pm