July 15, 2012

My beloved made his first pickles.

We tackled tomatoes, snapped a mountain of green beans, and accomplished a couple of pickling projects this afternoon.  To our son’s relief, we even managed to cook lunch and dinner as we marched through my To-Do list. As always, I had a blast working in the kitchen with my beloved. Frankly, there isn’t any way I could have managed it all by myself.  Tears would have been involved otherwise.

Vince made his first pickles! I am so proud of him. His Pickled Tomatillos are gorgeous, I can’t wait to try them. (I’m hope he’ll write a post about it!)  We found the recipe in  The Joy of Pickling by Linda Ziedrich.  We bought it from Amazon for $11.50.

I started a batch of 7-day pickles using cucumbers from our veggie patch. I’ve never made 7-day pickles. But after reading about them over at Mrs. Wheelbarrow’s Kitchen, I decided to give it a try.  Also, we finally had enough cucumbers to make a batch.  My mother always made 14-day pickles.  My sister carries on that tradition. I’ll have to ask her why they chose 14-Day over 7-Day pickles. (Hopefully, I can get a good blog posting about that!)

With my beloved on the food processor slicing the tomatoes, we quickly got through the remaining 60 pounds. I decided to oven-dry three trays of tomatoes because they were so beautiful. They’ll be bigger than the oven-dried cherry tomatoes we made overnight.  Hopefully, they’ll be perfect on sandwiches.

I love how the difference colors from the tomatoes look in the jar.

Sliced and Diced Heirloom Tomatoes – 14 Quarts
***** Stars – Outstanding!

Our biggest problem of the day was having enough stock pots and bowls.  Usually, we use our big red bowls for such tasks. But they were busy holding compost bits or other tomatoes. Once I finally was able to start canning the jars, the problem resolved itself.

The tomatoes were a blend of many heirloom varieties. The resulting jars are so interesting because the tomatoes were different colors.  Some were some orange, some deep red.  The ripe green tomatoes add a little zing to the jars.  My beloved said that he actually preferred the taste of the ripe green tomatoes because they weren’t as bitter as other tomatoes.

I have enough tomato juice left from slicing and dicing to make at least 7 quarts of tomato juice, but that will have to wait until another day.  I’m simply too exhausted.

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