Guess what I'm doing?
#11
  Re: (...)


Looks like I'm going to be busy! And this is only half of them!
Daphne
Keep your mind wide open.
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#12
  Re: Guess what I'm doing? by Gourmet_Mom ([img]http://i300.pho...)
We just made a big batch of fresh tomato sauce Sicilian and froze it--we made it with fresh tomatoes (what I wouldn't give for yours) and canned "Jersey" tomatoes. By the way, I just ordered a case of Jersey tomatoes. Love those things!!!! The combination of fresh and really good canned is amazing in a marinara!!!
"He who sups with the devil should have a. long spoon".
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#13
  Re: Re: Guess what I'm doing? by Old Bay (We just made a big b...)


Barbara
When life gives you lemons, make lemonade. Then find someone whose life has given them vodka.
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#14
  Re: Guess what I'm doing? by Gourmet_Mom ([img]http://i300.pho...)
OMG Daphne, they look awesome!

Next year.... next year...

Barbara
When life gives you lemons, make lemonade. Then find someone whose life has given them vodka.
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#15
  Re: Re: Guess what I'm doing? by BarbaraS (OMG Daphne, they loo...)
Awesome
Cis
Empress for Life
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#16
  Re: Re: Guess what I'm doing? by farnfam (Awesome [img]/ubbthr...)
Holy cow - bumper crop! That is awesome!!
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#17
  Re: Re: Guess what I'm doing? by DFen911 (Holy cow - bumper cr...)
Today is one of those days I wish I had one of those mats in my kitchen. I'm determined to at least get the marinara processed....almost ready to get it to cooking. I won't finish today, but I'm not too concerned. I will have put up all of the ripest ones, all the Brandywines, and all of the purples. I discovered that half of one of those pans were not quite ripe enough. So I'll process them another day. So far, I have about 16 pounds frozen in 28 ounce packs and about a gallon of strained tomato juice. I'll report on the marinara when I finish.

BTW, speaking of the juice, anybody have any idea how I can make Bloody Mary mix out of it?
Daphne
Keep your mind wide open.
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#18
  Re: Re: Guess what I'm doing? by Gourmet_Mom (Today is one of thos...)

BTW, speaking of the juice, anybody have any idea how I can make Bloody Mary mix out of it?


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Get some "Demitris Bloody Mary Seasoning" from "The Bartenders Choice" and add 2oz per quart of tomato juice--you can freeze individually ---thaw as needed and add vodka and whatever (lemon juice, pepper, celery salt,beef broth --to taste)--I think this is your best option. I wish I had your problem!!!
"He who sups with the devil should have a. long spoon".
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#19
  Re: Re: Guess what I'm doing? by Old Bay ([br]BTW, speaking of...)
Thanks, Bill! I knew you two would know! I'll make my order now. I think 'll get another gallon by the time I finish. It's a little on the thin side. I wonder if I should throw a couple seeded tomatoes in the food processor to thicken? Lord knows I have enough to spare! William brought 15 or more home this afternoon! The nut had the nerve to ask me if I wanted to have tomato sandwiches for dinner!

I think I'm going to be able to get about 10 batches of marinara out of the Brandywines and the Purples. I've kept them separated, because I wanted to note the differences in the sauces. I'm so excited!
Daphne
Keep your mind wide open.
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#20
  Re: Re: Guess what I'm doing? by Gourmet_Mom (Thanks, Bill! I kne...)
I have a new problem. How long will my juice last refrigerated last? To take advantage of free shipping, my mix won't be here until the 26th at the earliest.
Daphne
Keep your mind wide open.
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