….of tomatoes processed into spaghetti sauce. A 5 gallon pail of tomatoes comes out right at three quarts which goes into 3 freezer bags. The bags are laid out in the freezer on a cookie sheet until froze hard, then sealed in vacuum sealed bags. The other 2 1/2 gallons were peeled, seeded. strained to get much of the juice out then bagged in a gallon bag for the freezer. Chili is written on the bag.
We’re having one heck of a tomato year. Right now we’ve used and processed about 1/2 of the tomatoes the plants set. Still got a pile to ripen yet but most of the really large ones gone. Still, many of these late comers are baseball sized. Be good eating now as slicers and BLT’s. Or bruschetta.
Most of the beans, cukes and peppers are shot from the heat from the last couple weeks. Watering didn’t help much. I might get another picking of beans but I’m not holding my breath.
All of the early stuff did super good this year: Garlic, onions, leaf lettuce, cukes, and now the tomatoes. We had a few green peppers but they struggled again this year. Hot peppers have done well and I have a large bag in the freezer full of red, ripe ones to make hot sauce….going to try fermenting the hot peppers this year before processing into the hot sauce. I’ll be getting the garlic bed ready now for planting at the end of September and I’ll dig the carrots at the end of October, earlier if a deep freeze comes along. I should have the main garden fall tilled by mid-October and will have some time to get the guns to the club for the final shoot before deer season comes along.
I hate to see summer end but I do love to do my outside fall chores and being in the woods then. And of course, fall fishing.
