Sunday, September 7, 2014

Adventures in canning: Roasted tomatoes, plums, and more beef...

except I froze the roasted tomatoes.

I heard a rumor that the SCoaMF  went golfing yesterday.  Does he have no shame?  Silly question.  How does it feel America, for that sock puppet to rub your faces in his doo all the time?

My second youngest Italian prune plum tree is loaded with fruit.

Packed whole and raw with a bit of cinnamon stick and a few cloves in the jar.  Added extremely light simple syrup. Processed in water bath canner for 25 minutes. I have at least another 7 or 8 pints to do tomorrow.  These will be lovely on Greek yogurt for breakfast

Easy way to do tomatoes for the freezer.  I slice them and put them cut side down on rimmed cookie sheet lined with parchment paper, drizzle with olive oil, and sprinkle with Italian seasoning.  Roast at 400 degrees for about 25 minutes until the skins start to show color (or even burn a little.)  Let them cool for a few minutes and use your kitchen pincers to pull off the skins.  Most of the seeds will stay behind when you scoop it into a freezer container. 

Ready for freezer...

Three pints of beef pressure canned for the pantry.  Lesson learned?  If you're going to go to the trouble of monitoring a pressure canner for an hour and 15 minutes, make it worth your while.  I really should have bought two or even three rump roasts and processed 8 or 9 pints. 

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