For years, my husband has had to take over the counter medication for stomach problems (heart burn etc.). Guess what?!
After finally getting to the point where processed foods have been weeded out of our diet (we need to do a bit more weeding), we made a discovery.
We had continued to buy canned tomato sauce from the store for many recipes. However, now that I have been using my homemade sauce, with chemical free tomatoes, hubby doesn't get heart burn after a meal.
Imagine these medication businesses going out of business if more people made their complete diet without processed foods.
The medication he used to take was not cheap either. I had no idea that canning my own food would bring us more benefits than it already has.
I just had to share.
Saturday, September 3, 2011
Got More Tomatoes? Make Tomato Jelly
Yesterday was a very long day.
The pantry was blessed with yet another 5 1/2 quarts of tomato sauce. I used one quart to make my spicy crock pot pork chops this morning. Along with garden green peppers and onions.
I am having to push my pear butter making to another day. I took pork chops and 2 chickens out of the freezer, making more room for tomatoes.
My day was shortened today, on account of going to the bank to get my oldest daughter her very first checking account and debit card.
When I arrived home, I used about 9-10 of my larger tomatoes, and made my very first tomato jelly.
I'm not sure how this will taste. It will be used on grilled meats, for pasta dishes, dips, and a lot more, if it passes the family inspection test.
I saved the leftover tomato juice, from making the jelly, and will use that to make a pot of chili in a few days. The leftover tomatoes were also saved and some treated to our billy goat.
After making 4-1/2 pints of that, I was left with about 5 dozen large tomatoes. I kept 2 for lunches and the rest is going in the freezer. I wanted to can tomato soup, but I don't have a pressure canner yet.
Even after that, I have yet 1 1/2 dozen roma tomatoes, green peppers (more), and a handful of cayenne peppers.
I still need to bake my angel food cake, and start on homemade noodles.
The pantry was blessed with yet another 5 1/2 quarts of tomato sauce. I used one quart to make my spicy crock pot pork chops this morning. Along with garden green peppers and onions.
I am having to push my pear butter making to another day. I took pork chops and 2 chickens out of the freezer, making more room for tomatoes.
My day was shortened today, on account of going to the bank to get my oldest daughter her very first checking account and debit card.
When I arrived home, I used about 9-10 of my larger tomatoes, and made my very first tomato jelly.
I saved the leftover tomato juice, from making the jelly, and will use that to make a pot of chili in a few days. The leftover tomatoes were also saved and some treated to our billy goat.
After making 4-1/2 pints of that, I was left with about 5 dozen large tomatoes. I kept 2 for lunches and the rest is going in the freezer. I wanted to can tomato soup, but I don't have a pressure canner yet.
Even after that, I have yet 1 1/2 dozen roma tomatoes, green peppers (more), and a handful of cayenne peppers.
I still need to bake my angel food cake, and start on homemade noodles.
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