|Canning efforts - Winter Squash (patty pans and butternuts)|
and some Holy Mole peppers in the back
Other good varieties for canning that I'm growing include Pittman Valley Plum, Amish Paste, and San Marzano. Slicers make poor candidates for drying, shriveling up to almost nothing, OK to good for canning, but are best for juicing, along with extra cherry varieties, like sun gold and black cherry - 2010's winners for Tomato Day.
|Canned Tomatoes and Peaches - |
Dried tomatoes in front
I cut up all the juicing ones, add whatever extra vegetables I have around (eggplant, squash, carrots, etc.), add peppers (sweet and hot) and onions. Simmer and sieve through a foley mill. Excellent V8 base for a bloody mary. Once there's a bit of a frost, I harvest a couple of horseradish roots and shave a bit into the glass, shot or two of vodka, and Voila, a beverage for Sunday brunch. Yummy.
|Tomatoes in Dehydrator|
|Onions, Garlic, and Thai Peppers|
|Pantry shelves filling up.|
I also bought a 1/2 bushel of peaches and canned them, along with the tomatoes.