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My freezers are full to.

My freezers are full to.

(post is archived)

[–] • 3 pts

From your garden? I can certainly relate to the amount of work involved. Reminds me of my youth long past when everybody was canning and pickling. Good times fondly remembered. I have at least 100 of the old bell and mason jars with clamping lids that use the rubber seals and a few dozen with food still in them that were canned back in the late 60's / early 70's all from my mom's estate. They look discolored but appear okay otherwise...I need to dump them in the compost someday. The jars are cool, especially the bigger ones, but no one uses them for canning anymore because new jar rubbers are made of unobtainium.

[–] • 5 pts (edited )

Yes all from my garden. Today I picked about 150lbs of tomatoes so I have to can them next.

[–] • 2 pts

That's a lot of processing! And a hot, steamy kitchen. Roma tomatoes?

[–] • 2 pts

I have about 10 different types of tomatoes, Roma is one of them.

[–] • 1 pt

Nothing wrong with that. Better to have and not need than to need and not have.

[–] • 3 pts

Sometimes I trade with meat farmers.

[–] • 1 pt

Awesome. Well done.

[–] • 1 pt

Wow fantastic!! Do you always store them with the bands on? Are any of them pre-seasoned? Way to go, that represents a ton of work!

[–] • 1 pt

I do store them with the bands on. I don't season until later unless its like pickles, or chow chow. Pears I add honey. Green beans I add onion.

[–] • 2 pts

Can you explain exactly what chow chow is?

I always see it, but never buy it, because it just seems like mystery amish food

[+] [deleted] • 2 pts
[–] • 2 pts

Its like a southern relish/sauerkraut condiment. There's several ways to make it. I use cabbage, green tomatoes, onion, spicy peppers or bell peppers, mustard and celery seed, vinegar and tumeric boil it for a few minutes, and can, is how I make mine.