Thursday, September 27, 2012

Garlic Powder

One pint of garlic powder
Source: Blue Moon Community Farm
Recipe: dehydrate sliced garlic, grind and sieve with blender and mortar and pestle




Sunday, September 23, 2012

Tomato Sauce

5 quarts tomato sauce, canned
Source: Stoughton Farmers Market, rest of box 2
Recipe: Basic Tomato Sauce (boiling water bath), Ball Complete Book of Home Preserving, p. 362







Tomato Paste / Pizza Sauce

4 four ounce jars of tomato paste, frozen
Source: Stoughton Farmers Market, rest of box 2
Recipe: Basic Tomato Sauce (boiling water bath), Ball Complete Book of Home Preserving, p. 362, continue to reduce leftover to freeze




Saturday, September 22, 2012

Onion Powder

Almost a half pint of onion powder
Source: Stoughton Farmers Market
Recipe: dehydrate onion slices, grind and sieve with blender and mortar and pestle




Crushed Tomatoes 2

7 quarts crushed tomatoes, canned
Source: Stoughton Farmers Market, end of box 1 and box 2
Recipe: Recipe: Crushed Tomatoes (boiling water bath), Ball Complete Book of Home Preserving, p. 357




Crushed Tomatoes 1

7 quarts crushed tomatoes, canned
Source: Stoughton Farmers Market, box 1
Recipe: Recipe: Crushed Tomatoes (boiling water bath), Ball Complete Book of Home Preserving, p. 357




Friday, September 21, 2012

Chili Veggies

2 quarts chili veggies, frozen
Source: Peppers and garlic from Blue Moon Community Farm CSA; onions from Stoughton Farmers Market
Recipe: prepped veggies from my standard chili recipe




Crushed Tomatoes

7 quarts crushed tomatoes, canned
Source: Stoughton Farmers Market, box 1
Recipe: Recipe: Crushed Tomatoes (boiling water bath), Ball Complete Book of Home Preserving, p. 357




Tuesday, September 18, 2012

Pinto Beans

6 quarts pinto bean, canned
Source: Yahara Grocery Co-op, 1/2 gallon jar of beans
Recipe: Canned Beans or Peas, shelled, dried, USDA Complete Guide to Home Canning, 2006 revision




Saturday, September 15, 2012

Kidney Beans

6 quarts kidney bean, canned
Source: Yahara Grocery Co-op, 1/2 gallon jar of beans
Recipe: Canned Beans or Peas, shelled, dried, USDA Complete Guide to Home Canning, 2006 revision




Friday, September 14, 2012

Chili Veggies

2 quarts chili veggies, frozen
Source: Peppers and garlic from Blue Moon Community Farm CSA; onions from Stoughton Farmers Market
Recipe: prepped veggies from my standard chili recipe

Thursday, September 13, 2012

Tomato Sauce

7 quarts tomato sauce, canned
Source: Blue Moon Community Farm U-pick
Recipe: Basic Tomato Sauce (boiling water bath), Ball Complete Book of Home Preserving, p. 362


Watermelon Pickles

Three pints plus one 4 oz. of watermelon pickles
Source: Blue Moon Community Farm CSA
Recipe: Grandma Oveson's


Thursday, September 6, 2012

Tomato Paste / Pizza Sauce

2 four ounce jars of tomato paste, frozen
Source: Blue Moon Community Farm U-pick
Recipe: Basic Tomato Sauce (boiling water bath), Ball Complete Book of Home Preserving, p. 362, continue to reduce leftover to freeze


Dill Sandwich Slices

Six quarts dill pickle slices
Source: Blue Moon Community Farm U-pick
Recipe: Dill Sandwich Slices, Ball Complete Book of Home Preserving, p. 302
Substitutions: double batch of pickling liquid; no fresh dill heads, so used 1/2 t dill seed, the rest of my supply; since I ran out of dill used last few cukes and leftover pickling liquid to make a quart of refrigerator pickles.



Tomato Sauce

5 quarts tomato sauce
Source: Blue Moon Community Farm U-pick
Recipe: Basic Tomato Sauce (boiling water bath), Ball Complete Book of Home Preserving, p. 362, continue to reduce leftover to freeze