Skip to main content

Homemade Ketchup!


I picked a bunch of tomatoes over the course of a few days, then cooked them down, ran them through the KitchenAid strainer to remove the skins and seeds (in the blue bowl) and got this lovely pulp (in the glass pitcher). Love that strainer attachment!

Darrell then strained that through a cotton bag (pillow case) to get rid of all the extra water, then seasoned it and made 18 pint jars of ketchup from a recipe in an Ohio Amish cookbook. The recipe calls for a huge quantity of pulp, but he recalculated and makes this batch with about 4 1/2 quarts of drained pulp.

This late in the year, I don't know if I'll get any more tomatoes off our plants - a slight frost caught me off-guard a couple of nights ago - weather forecast said it wouldn't get colder than high 30s, so I didn't cover the plants. Some damage, but probably can pull some tomatoes to ripen in the garage if it ever stops raining. I'd like to can some more tomatoes, or do the same process as with the ketchup, only can the strained pulp as paste - not sure that's going to happen, though!

Can't believe the garden is almost done! Still have beets out there, which I've been pulling, and any we don't get to will go to the hogs. Need to dig the potatoes, but the rain right now is preventing THAT from happening. Still a lot of kale, and pumpkins galore, which he is feeding to the hogs and we are giving to friends with kids for Halloween. We need to can some pumpkin for pies and such, too, so canning isn't done yet!

Comments

Popular posts from this blog

Salvaging Corn

When the first two rows of corn came ready in the garden, we had our grandson here and no time to process. After he was gone, I picked half the rows and got a bunch of corn in the freezer, but the other half of those rows sat there as hay had to be put up, last of the pickles made, etc. So, I was thinking this over-ripe corn would just go to the piggies. But then, we remembered creamed corn, so I did an experiment and made a lovely small batch. It was so good that last night I picked the rest of the over-ripe corn, boiled it, cut it off the cob, mixed in cream, milk, butter, a little sugar and a little salt, and spread the mixture out in glass pans and roasted it in a 300-degree oven for about an hour and a half, maybe 2 hours, until the liquid reduced to carmelized goodness. That will make a wonderful alternative vegetable choice this winter!

Leftover Thanksgiving Turkey - fun with Corn Chowder!

Many of you who know us know we usually make Turkey Pot Pies (see the recipe on our blog) with leftover Thanksgiving goodies. We still love Turkey Pot Pie, but we still have so many from last year (an even bigger bird than this year!), we decided we would do other things with this year's leftover turkey (we roasted a 33# bird from the flock we raised). So I made a Turkey Corn Chowder that is savory and yummy out of part of the leftovers. Here's how it came to be: Finished Turkey Corn Chowder First, right after Thanksgiving, I put the turkey carcass, from which most of the large meat pieces had been removed, into our 22-quart stock pot, along with some carrot, onion, and celery, to make turkey stock. When the stock was done simmering, I had pulled the carcass bones and all the meat that had cooked off out of the pot, picking out bones from the meat. I had about 2 quarts of small chunks and bits of turkey, most of which was the very tender, sweet meat that is around t

Thanksgiving is coming - make a yummy plan for your leftovers to enjoy all winter!

This is a post from one of the recipes on our Chicken/Poultry Recipe page - a timely reminder to plan ahead to actually HAVE lots of those yummy leftovers, what to do with them to enjoy a taste of Thanksgiving all winter long, and a little advice on how you can hang on to your leftovers :-). And, should you need lard for that great pie crust, or any pies for the holidays, we have leaf lard available for rendering! Coach Stop Farm Turkey Pot Pie (or, what to do with those Thanksgiving leftovers!) Ingredients : Turkey, cut into bite-sized pieces Stuffing Mashed Potatoes Turkey Gravy Corn Peas Carrots Other veggies to taste Chicken broth or broth from turkey carcass Prep (leading up to Thanksgiving): get a very large, fresh  turkey from a local provider if you can . . . as large a bird as you can fit into your oven. Make your favorite stuffing to fill this bird – make lots of stuffing and bake any extra in a casserole dish. Make m