I spent some time this past weekend canning more tomato soup, it’s one of our favorite things to have for quick meal. It’s about the only thing I can nowadays (everything else goes into the freezer). Last year, I labeled my tomato “Tomato Soup 15” which I noticed looked like it said “Tomato Soup IS”. That become the joke and we all started calling it that. (here’s my blog post with the recipe)
When I made soup this year I couldn’t bring myself to change the name, so I decided each year it would be something, this year it’s a heart. Tomato soup is LOVE in 2016, next year it will be something else.
This year I managed to tuck 50 pints of tomato soup in the panty, that’s almost once a week that we can enjoy this delicious treat. It’s such a nice feeling knowing that I have a few instant meals in the pantry and they are healthy and homegrown, you can’t beat that!
What’s your favorite quick meal when you’re busy?Filed under Around the House, Preservation | Comment (1)
“It is the natural course of events for food to be abundant for a little window in time. Blackberries will be lusciously ripe for just a couple weeks. Rich porcini flush quickly as the rain comes. They won’t wait for your schedule. Be it pickling or jelly making,r ally yourself for gathering and deal yourself into the working game in your kitchen. BEtter yet, deal in some friends or family too: have a working party. Putting up food together links you with thousands of years of human traditions. And it’s a blast.”
Connie Green and Sarah Scott The Wild Table: Seasonal Foraged Food and Recipes
This past week a lot of the garden has been at maximum production. It doesn’t matter how I plan, it seems everything comes ripe at once, and always before a trip or some other big event. The result is LONG days of frantically putting up food for the depths of winter.
This has been one of my best tomato years every, the bounty just keeps coming. So far I’ve canned around 40 pints of tomato soup, 15 quarts of tomatoes, along with putting a bushel in the freezer to be made into sauce when there is more time. I have also been drying my ‘Principe Borghese’ tomatoes, which are perfection. I grow this variety just for drying and I dry as many racks as I can. They are amazing in omelets and sprinkled on top of pizza.
My late flush of zucchini and beans are coming on strong, I did the first picking of beans yesterday and put a gallon of blanched haricots verts in the freezer. Zucchini was cubed and blanched, and grated as well, both varieties are tucked away in the freezer to be added to winter soups and frittatas.
The apple trees are also producing by the bushel this year. One variety is ready even though I am not. I picked a half bushel for eating and then froze the rest to be turned into apple butter and some applesauce for Mr Chiots. Yesterday, I managed to preserve over 150 lbs of homegrown fruits and vegetables for us to feast on this winter. Not only will I save a bundle on my groceries, we’ll be eating healthfully as well. The satisfaction of nourishing yourself is an amazing feeling!
What are you putting by for winter?Filed under harvest, Harvest Keepers Challenge, Preservation | Comments (4)
I’ve been making this version of tomato sauce for years, ever since I got The River Cottage Preserves Handbook five years ago. It’s quick and easy and tastes AMAZING. Many of you asked for the recipe so here it is.
ROASTED TOMATO PASSATA
(adapted from The River Cottage Preserves)
4.5 pounds of ripe tomatoes
7 ounces of thinly sliced shallots or onions
1 head of garlic, cloves peeled and thinly sliced
a few sprigs of various herbs, thyme, basil, oregano, parsley, rosemary,
(I use one sprig of each if I have them)
1 teaspoon of sea salt
freshly ground pepper
1/4 cup good olive oil
2 Tablespoons of balsamic vinegar (optional)
Preheat oven to 300 degrees.
Cut tomatoes and place them cut side up in a single layer in a shallow dish. Scatter onions and garlic slices over the tomatoes, tuck herbs down under the tomatoes. Sprinkle salt and pepper on top, drizzle with olive oil and put in over. Bake for 1.5 or 2 hours.
Remove from oven, put into pan and bring to a slow simmer, cook until shallots are soft. Stir in balsamic vinegar. Pul through food mill with medium sized place, you want the seeds to be strained out but want a bit of texture to remain.
Proceed to can as you would tomato sauce, I did mine for 40 mine in a waterbath canner for pints. Check your favorite canning book for guidelines for canning tomato sauce.
This recipe is great because it can be used for pasta sauce, pizza sauce, it can be thinned with chicken stock to make a delicious tomato soup. I love the rich flavor, it’s well worth the effort to roast the tomatoes.
What’s your favorite way to use tomato sauce?Filed under Cooking, Preservation | Comments (10)
Yesterday I spent the day getting my roasted tomato passata put up in the jars for this coming winter. I use the recipe from The River Cottage Preserves Handbook, which I discovered a few years ago. I like this book because it has recipes that are different than many preserving books, including things for slo gin and other interesting ways of putting up fruits and vegetables.
Over the past couple weeks I’ve been slow roasting my tomatoes in the oven with shallots, garlic, and herbs. When I finish a double batch, which is the amount that fills up my oven, I have been putting them in the freezer to have a marathon canning day. I ended up making 6 batches of sauce and it took me all night to get them sealed into jars.
One of the things I like about this method is that it smells heavenly, unlike the smell up canning plain tomatoes, which isn’t my favorite. I also like the finished product, it works well for pizza sauce, pasta sauce or it makes a perfect soup if mixed with some chicken stock. If I only had one way to put up tomatoes this would be it, though my tomato soup comes in a close second!
What’s your favorite tomato recipe?Filed under Cooking, Preservation | Comments (8)
Fall arrived with its honey light and cool evenings, and the maple leaves brightened to match the reds and yellow of ripe apples. It was time to put away the bounty of the warm months for fortitude during the cold ones, as humans had done for centuries.
Melissa Coleman (This Life Is in Your Hands: One Dream, Sixty Acres, and a Family Undone)
I don’t do a lot of canning, but I do love to ferment things. Over the coming weeks I’ll be making batches of fermented cucumber pickles, sauerkraut, kimchi and other fermented goodies.
These will help augment the root vegetables in the cellar and the bitter winter greens from under the hoop house in the garden throughout the winter. The full-sour dill pickles are probably my favorite fermented food, we gobble them up quickly, eating them at every meal if we have them.
What’s your favorite kind of pickled food?Filed under Preservation, Quote | Comments (7)