The yearly tomato canning extravaganza…

It begins with our trip to moses farm, in eagle bridge ny for pick your own tomatoes (& peppers)…..this year it was raining, but that didn’t stop us!

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All in all, we ended up with 7 bushels of Roma tomatoes, 2 bushels of red peppers, and 30 heads of cabbage….
We process by halving and broiling (or roasting) the tomatoes untill the skins blister and begin to brown….cool and pull skins off, drain excess juice, fill jars….and pressure can for 25 minutes at 10 lbs pressure. So far, the first bushel (about 53 lbs) gave us 14 quarts of tomatoes, and at least a gallon of tomato juice…at $23 a bushel, that’s about $1.65 per quart (not counting jars, which we already have). Not bad!
Will post more as we go, and as the tomatoes come out of the canner!

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