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A buck a bucket! Man they never go that low here if they did it might be worth not planting just waiting on the mark downs.
When the market drops to where the cost of harvest exceeds the selling price the farmers open the fields to U-Pick. Doesn't happen every year. I don't wish the farmer any bad luck but I will help him salvage some money it the opportunity arises.
When the market drops to where the cost of harvest exceeds the selling price the farmers open the fields to U-Pick. Doesn't happen every year. I don't wish the farmer any bad luck but I will help him salvage some money it the opportunity arises.
Interesting up here they have machines that goes through the fields and it harvests all the tomatoes at once. It pulls the plant up also then off to the canning factories. Well the plant gets mulched up then goes into a different part of the machine than the tomatoes do. They sort the rotten, red and green tomatoes at the factory though.
Gezzzzzzz Guess what ! I thought I had enough Tomatos canned NOT ! So yesterday i bought some $ 5.00 a big box.... not the best but for the stewing I do they will work fine
Cant believe I did this ...I could have sworn I had at least 12 Quarts !
Gezzzzzzz Guess what ! I thought I had enough Tomatos canned NOT ! So yesterday i bought some $ 5.00 a big box.... not the best but for the stewing I do they will work fine
Cant believe I did this ...I could have sworn I had at least 12 Quarts !
12 quarts????? I put up 62 quarts this year & hope it lasts me until next canning season.
We don't get those decent quantity buys like other places do. Nomad told me about buying some tomatoes cheaply straight out of the fields that are leftover down by him in FL. I told him for those great prices I'd give up growing my own just use their to can with if it was near me maybe!
$ 5.00 a box here is a good Price it gave me 14 Quarts .. so I am happy
I do add pepper and Onion in mine too and puree it so its ready to go
OMG 62 ! we do not eat that much Tomato, we only use it for Chilli & goulash.... you guys must really like it lol
I did have reg Tomato sauce for like Spaghetti and anything who doesnt need Pepper and Onion in it, but I wanted to have the one with Onion and Pepper for easy a easy fix.
I only have 3 People here now, Hubby and oldest Son only come Home every 6-7 Weeks for 9 Days so its plenty for us
HOWEVER I could have made another 24 peaches but our Peaches were gone real fast , so I only got enough for barely a Year
You know I wont even do Tomatos next year for canning its just not worth it .... they get blight and never have enough for canning ... so I will have enough for eating and buy the rest from the local Farmers.
Oh I cook for not only us 2-3 but for shut ins, neighbors and funeral dinners when needed. But we do use a lot of tomato products for chili, goulash, spaghetti, macaroni & tomatoes, casseroles, salsa, fajitas, tomato soup and veggie soup off the top of my head.
I don't can tomato juice anymore so I open a quart of tomatoes then whirl them up in my blender for juice when needed.
The past 3 years we haven't gotten the yields I am use to for my canning on any of my garden stuff. I buy my corn to put up just no luck with growing it here. I'll still put out green beans & tomatoes if I don't get anything else planted yearly. My garden has been cut way down as the family at home decreases. When DS was still home I was constantly feeding all his buddies too but DD's girlfriends don't eat like the boys did.
Yup I make Puree with onoion and Peppers for Chilli,goulash, anything like that.....then I make just reg Puree for thickining something. And I make Salsa itself, and have plenty of that lol
I dont make Tomato juice ewwwwwww same with veggie Soup,,,,,
Yup my middle son dont even eat anything with Tomatoes so its not much needed.
I'm just getting into a bit of canning. When making jams, has anyone substituted honey for sugar?
In the directions that come with the jelly jars it says not to use honey. I wonder why. Does sugar somehow affect the way the pectin works?
I'm trying to cut down on sugar, and 3 cups of sugar is way too much. Isn't it just a matter of taste how much sugar you use? Could you eliminate it entirely?
Conversion charts are pretty clear on how much honey equals a cup of sugar, so what would be the problem?
If you really want to cut down on the sugar needed for your jams, substitue minute tapioca for your pectin. I don't remember ratios, as I made up my own recipe years ago, because I felt awful feeding my kids so much sugar. It made beautiful, wonderful tasting jam, but you only need to "add sugar to taste". The minute tapioca does not alter the taste, does not add tartness that you have to tone down with the sugar, and the tapioca is not reliant on the sugar in order to "jell".
Who makes apple butter? And how long does it take you?
Just curious. I jarred up 9 pints of apple butter over the weekend. I made the applesauce the night before. From the time I set the applesauce over the stove to cook down into butter, to the time I ladled it into the first jar, was NINE HOURS. (yes, I am shouting!! LOL)
I thought I was going to go insane.
And then my mom -- who will scream bloody murder if I don't bring her a jar or two -- says "You know you can buy that stuff in the store, don't you?" Argh.
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Man they never go that low here if they did it might be worth not planting just waiting on the mark downs. 
not sure what to make ..lol
I put up 62 quarts this year & hope it lasts me until next canning season.
