The heirloom tomatoes are producing tomatoes right and left. Last year I tried salsa. This year I tried tomato sauce. The brown beans are soup beans; calico if I remember correctly. It is a tight fit in the greenhouse. The green tomatos were knocked off during picking. 
We were pretty happy with the tomato sauce, but it seemed a bit acidic. If anyone knows how to fix that I would appreciate advice. I used the recipe from the Ball Canning Cookbook. 
This is the final tally after a rainy day spent in the kitchen.
*Four bottles of raspberry vinegar.
*6 pints of tomato sauce (tried one).
*6 jars of raspberry jam.
*7 jars of Sassy Saskatoon jelly. (Made from left over wine pulp)
*5 jars of raspberry/current jelly.
*Started some Tantalizing Tatanka wine.
Raspberry vingegar, my favorite. Hope it turns out well. And I thought you were going to rest today!!!!
ReplyDeleteWOW! NOW that IS a wonderful day spent in your kitchen. All those beautiful jars full of goodness. I bet your house smelled heavenly
ReplyDeleteRainy days are great days to spend in the kitchen, aren't they? I would love to taste the raspberry/currant jelly...yummers! :)
ReplyDeleteI just love to see all the pretty colors of canned vegetables and fruits! You've been a very busy bee!
ReplyDeleteWow that is a very productive day. Good for you. B
ReplyDeleteRaspberry vinegar? Oh yum! And salsa, tomato sauce...
ReplyDeleteSounds like you have done a lot of work.
Jen @ Muddy Boot Dreams
Just look at your bounty! You'll have a stocked pantry for sure!
ReplyDeleteEverything looks beautiful. The raspberry vinegar is one of my favorites, I splash some on fresh, sliced peaches add a dash of honey and YUM!!
ReplyDeleteYou have been a busy girl.
I see you too have been busy ~ but it's a good busy!
ReplyDeleteThey look beautiful, and you will enjoy them this winter. I make a salsa that we eat fresh. It's really good. We have had a lot of tomatoes too. Mainly I eat them fresh, and give them away. I still have some in the freezer from last summer (guess I need to make chili more often!)
ReplyDeleteBeth
everything looks just wonderful. i have heard (no experience) that if you put a raw potato in the sauce as you are cooking it, it takes that acidic flavor out. i have added sugar!!
ReplyDeleteBeautiful preserves! Don't you feel rich with cupboards full?
ReplyDeleteHope you didn't take the sugar out of that sauce!!!!!
ReplyDeleteWhat a nice picture. Don't you just love seeing all of that work in jars. A lady left me a comment and she calls it love in jars. I liked that so much. I really enjoy looking at all of your hard work. Very pretty.
ReplyDeleteMy mother always put sugar in her sauce to curb the acidity! I'm drooling over your tomato crop. Sadly, here in the Pacific NW we grow lots of things, but tomatoes aren't as good as the ones I've had back east. XOXO
ReplyDeleteI add sugar to take cut down on the acidity. I have canned a lot of pizza sauce this year. My family prefers this with pasta because it is sweeter and less acidic. It has a lot of sugar in it!
ReplyDeleteYou sure were a canning maniac! Good for you. I loved seeing and reading this.
ReplyDeleteYes, Pat's book is amazing and if I could do just 1/100th of what she does, well, I guess I would be close to perfect!
Keep up the good work!
All joys,
Sharon (Jim is amazing. I can't keep up with ONE blog. Imagine EIGHT!)
Gorgeous -- love the raspberry vinegar -- so pretty!
ReplyDeleteHow wonderful. Every little bit counts. It is just so much fun to see the beautiful jars multiply.
ReplyDeleteLook at you go girl! That is an awesome rainy day accomplishment! I put a little sugar in my tomato sauce..I love the way it makes it taste. Just a little though, like 1 or 2 tsp. Your vinegar bottle look beautiful by the way! Love the raspberries floating up to the top.
ReplyDeleteRainy day? What is that? Lookin' good!!
ReplyDeleteWow! I am impressed! It all looks so wonderful.
ReplyDeleteHi there. Food on Friday: Tomatoes is open for entries. This looks like a neat one! I do hope you link it in. This is the link . Cheers
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