kick your shoes off and come on in …

How to Can Fresh Tomatoes


Making canned tomatoes is something families remember years later. Home-canned tomatoes have been a tradition for many generations. In the middle of the winter, you can use the tomatoes to make a fresh spaghetti sauce, lasagna, chili, or other tomato-based meals for that fresh garden taste.

* You can also can spaghetti sauces, salsas, etc … example i take the extra juice from salsa and can for tomato juice for chili in winter and mark as such, chili juice. Β great way to have home made ready to use pantry items and it also saves number of jars needed to can just tomatoes …. we will post some more recipes later, have to get mine off other laptop.

This is great link here @, Β in there also is great recipe for homemade pumpkin pie from fresh roasted pumpkins that is to die for, it is the only one i use after finding.

Link HereΒ 





19 responses

  1. I do pickle my own green tomatoes just like sauerkraut or gherkins πŸ˜‰

    August 23, 2013 at 3:25 am

    • me too πŸ™‚ just like new york deli’s lol

      August 23, 2013 at 5:52 pm

    • you can also make green salsa out of them πŸ˜‰

      August 23, 2013 at 5:52 pm


        August 24, 2013 at 3:38 am

      • yummy, love chutney, made it out of musk melon before. really good πŸ™‚

        August 24, 2013 at 3:39 am

  2. Worked late last night, so , had to wake up late today, then, went to local farmers market on the football field and bought 2 large cabbages for only $2 πŸ˜€ ..Yup, 2 cababages for only $2 ….Fresh and sweet……One will be shredded fine on Sunday, ( After finish my weekend work ), and guess what I will make ??…Yes indeed ” SAUERKRAUT ” πŸ˜€ IN THE NEXT FEW MONTHS OF SUMMER, it will be and taste Yummmmmm….LOL

    August 24, 2013 at 3:56 am

    • mmmm yummy, i remember going to steal sauerkraut out of Nonna’s crock by handfuls lol πŸ™‚

      August 24, 2013 at 4:00 am

      • Sauerkraut in particular, but any other pickle or fermented goodies help keeping your GUT FLORA HEALTHY, and the whole IMUNE system or whatever it may come with it for general health being.

        August 24, 2013 at 4:09 am

      • thank you, good to know, had no idea. i eat lots of greek yogurt for that. i have had stomach issues since getting salmonella twice now, from cows not food poisoning.

        August 24, 2013 at 4:14 am

  3. Give it a go, IT IS TOP, and really good for it Nr 1….Yoggurt is good also, or any fermented dairy products, like blue vine cheese, moldy cheese, etc
    Must be fermented products …Check Dr Mercola πŸ˜‰ i like him

    August 24, 2013 at 4:18 am

    • good πŸ™‚ i love sauerkraut, especially old crock style … try pigs in blanket too if you like cabbage. soften cabbage leaf, like you would a grape leaf and wrap meat mixture in leaf. cook in tomato based sauce stovetop on low (i use toothpick to hold leaf wrap)

      August 24, 2013 at 4:22 am

  4. πŸ˜€ LOL…Not pigs in blanket, it is called ” SARMA ” or ROLLED CABBAGE LEAVES …I am an expert in cooking them SWEAR IT … πŸ˜€

    August 24, 2013 at 4:35 am

    • lol, thank you for correct name, that is name i say πŸ˜› here pigs in blanket are hot dogs rolled in pillsbury dough, go figure πŸ™‚

      August 24, 2013 at 4:47 am

      • Only in America one can ask for an pig in a blanket, and get an hot dog on a soft bun with sauerkraut or mustard ???…LOL πŸ˜€

        August 24, 2013 at 4:53 am

      • lol πŸ˜€
        omg i wanting to make Sarma right now, wish had one of those clay pots. you need to give me your recipe some time. i make mine different depending on what i have available, always pine nuts in meat mix though πŸ™‚

        August 24, 2013 at 5:10 am

  5. Got to run and go shower & shave now, running late 4 work…SOWYYYY, Promise to morrow will come here at this page and write you top recipe for ROLLED CABBAGE LEAVES or SARMA …promise ….Ciao

    August 24, 2013 at 5:17 am

    • ciaoo work well, off to sleep here is very late πŸ™‚

      August 24, 2013 at 5:21 am

      • Goooood Morning, it is 2.38PM here and just wake up about 11 AM done my preserving large glass jar of sauerkraut , diced some lamb hearts and will cook an beautifull tasty lamb hearts stew with the left over cabbage …Had used both cabbages, all gone, done, finito…lol.. ha ha ha …Waiting now to simmer for about 1 hour on slow, then will throw in the fine cut cabbage, and watch out for this old fart when gets the table ready…lol

        Now….Mums and mine, the only way to cook an testy simple and delicious SARMA.

        For each kg of pork or pork & veal mince, you put 250 grams of rice or even 300 grams ( Up to individual experience & taste )
        I like lots of rice in it .
        Add some fresh water for moisture ( Rice will soak in lots of water ) , don’t be afraid, use the principles of cooking eyes expertise
        Mix it together in a bool, larger than your quantity, ( Mix by Hands preferred πŸ˜€ ), add Salt to taste and preference, lots of Crashed Garlic, 2 Chopped Onions, Ground Black Pepper, Oregano and lots of Dill…I LOVE DILL in my SARMA πŸ˜€
        Everything you add to the base of pork mince and rice, it is at your choice, but try my spices first…The limit/s of individual flavours are endless.
        Don’t forget, must add water to be moist.
        Cover the mixing bool with an towel and let it rest in the fridge over night.
        The next day πŸ˜€
        Hello world, GOOD MORNING folks, πŸ˜€ here comes the chef in the morning, with the softly boiled whole cabbage leaves in salty water :D.
        CUT CAREFULLY the middle hard part of the whole cabbage leaves, and fill in an good amount of mince mixture.
        Roll them half way, fold the ends of the leave towards the inside roll, and when rolled all leave to the end, punch 2 tooth picks at each side of the roll.
        Put all your rolls in a simmering tool, add lots of crashed tomatoes , water up to half level of your cooking pot, and simmer on low for about an 45 minutes even more more.
        PS:…For Vegans, same condiments & procedure, NO MEAT πŸ˜€

        August 25, 2013 at 5:03 am

      • thank you πŸ™‚ i make mine pretty much like yours have never used dill though. i love these, miss Nonna’s lol

        August 25, 2013 at 11:25 am

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s