Canned Tomato Basil Sauce

I finally gathered enough tomatoes to can something!  Garden-wise, our tomato crop of 53 plants had a rough beginning, as did everyone I talked to near and far around this area, not just up here on the hill.  We had a lot of heavy rains early on this summer followed by very hot, dry days in the 95-100 degree range.  Soaked soil + hot on top isn't good for tender roots of tomato plants apparently, at least that's all we came up with as an excuse.  When our tomatoes did start to turn red on the bottom they also started to rot on the bottom.  Or the tops began bleaching out before the whole thing had a chance to finish turning.  I had to start picking the tomatoes as soon as I saw them even slightly begin to turn colors.

Once our tomatoes seemed to be doing alright, they ALL started to turn.  After having thoughts of "we are never going to have tomatoes" and "just weed-eat and mow 'em down, they are breaking my heart" to "wow here they are... this is going to be a fast and short season!"  I am thankful for what we have gotten and have tried my hardest to make the most of what we have been blessed with.  I also made the most of what our neighbor Mr. Butler shared from his tomato patch in which I didn't have to be told twice to get what I wanted out of!

Since August 4th I have managed to can 7 pints of tomatoes and okra, 4 pints of seasoned tomato sauce, 5 pints of pasta sauce using Mrs. Wages mix (which is my favorite and seems to be obsolete around here) and 12 pints of tomato-basil sauce.  All in all I have used somewhere around 64 pounds of tomatoes.  I would like to put up at least two more batches of sauce that can be used in recipes from spaghetti to minestrone soup throughout the winter so we'll see.

I would also like to share the recipe I used to can the tomato basil sauce.  I wish it only took an hour start to finish and I wish you would end up with mega pints of sauce but sadly... no and no.  But the recipe will be a wonderful base for many dishes that call for pasta sauce and can be seasoned later on with garlic, Italian seasonings, vegetables... whatever you wish.  I know it smells fabulous cooking in the kitchen and will aid in keeping us healthy until next year.

Tomato Basil Sauce

10 pounds tomatoes
3 Tablespoons fresh, chopped basil, or 1 tablespoon dried
Lemon juice
Salt

Peel tomatoes by dipping in to boiling water for about one minute.  Allow to cool to the touch and easily remove skins.  Core tomatoes (cut the top off) and cut in to quarters.  Place half of the tomatoes into a large, stainless steel stock pot and bring to a boil, crushing with a potato masher.  Add remaining tomatoes, turn to a lower temperature and allow to simmer uncovered for two hours stirring often as to prevent sticking.  Remove from heat and stir in basil.  Put 1 tablespoon lemon juice and 1/2 teaspoon salt (I use canning salt) into each hot pint jar.  Ladle hot sauce into jars, wipe rims clean, add hot lids and screw bands on finger-tip tight.  Process in a boiling water canning bath for 35 minutes.  Allow to cool.  Label jar contents and store.  Enjoy as you wish during the coming, fresh tomato-less months.

Simple Yummy Syrup

Good Tuesday afternoon all! I have been such a blog ignorer! Not that I haven't been thinking about blogging for you, I've just been slammed and haven't had the time. I will tell you that my bloggy thoughts are jamming up in my head like traffic! I do hate to report that this will be a quickie but none the less a goodie!

So this past Sunday, while indulging in sweet chocolate thoughts I whipped up a batch of my Mother's famous chocolate syrup that goes so well over a bowl of vanilla ice cream and thought I would blog the yummy recipe for you! So here goes:

Mom's Chocolate Syrup

5 1/2 Tablespoons butter or margarine
4 1/2 Tablespoons cocoa powder
1/2 cup milk
2 Tablespoons white Caro syrup
1 teaspoon vanilla
1cup sugar

In a saucepan on the stove top, melt the butter and mix in cocoa. Add milk and let boil until a little thick... about 6 or 8 minutes stirring constantly. Add sugar, syrup and vanilla and boil for one minute. Pour into a container that can be kept in the refrigerator. This makes about a cup or a little more (I've never actually measured) and can be kept in the refrigerator for several weeks. Pop it into the microwave for 30 to 45 seconds before pouring over ice cream. Maybe even ice cream on top of a brownie.

I can remember as a child when my Mother would make this recipe I would sneak into the fridge, spoon in hand, just for a taste. It's very rich and very yummy!

Not Your Ordinary Cranberry Dish

I know it is a holiday staple on most American holiday tables on Thanksgiving, when I think about it there is a certain twinge of a cringe in my shoulders. I think it is a scar from childhood of the infamous, canned-shaped, dark red congealed mound resting on a bed of lettuce that makes me make the face I am making now. The face of... "you can't possibly make me eat that and by the way what is it?!"

I didn't attempt to even eat cranberries until adulthood and to my surprise I loved them. Now I eat them dried and juiced and adore making breads and muffins with them. But the congealed version... still not a fave.

I now wish to pass on my Thanksgiving version that I'm almost certain has replaced the indented, rimmed version that used to grace our table. I have realized that there is a certain twang that a cranberry dish adds to a homemade turkey dinner and I personally enjoy the taste... even if not many others do. Huh.. that's probably what the canned eaters think too!


Cranberry Relish

1 orange
1 bag of cranberries
orange peel from orange
3/4 cup sugar
1/2 cup chopped pecans

Dice all up. That's all my recipe says!

I use a mini food processor to do the dicing for me. Chop up the cranberries and peeled orange. Using a lemon zester, scrape off the orange part of the orange peel if that makes sense and add it to the cranberries and oranges. Next add the sugar and pecans. Refrigerate and serve in a pretty bowl. No lettuce bed needed.

It's super easy and is truly better if made the night before. I love this medley so much I could just eat it with a spoon!

Talapia with Lemon Sauce ala yum!

Good Monday morning all! I thought I would hand out a quick supper main dish to start off the week.

Talapia with Lemon Sauce

3 pieces talapia
flour
2 Tbsp vegetable oil
1 Tbsp butter
salt & pepper

Sauce:
juice of 2 lemons or 1/4 cup lemon juice
3/4 cup chicken broth
1 tsp caraway seeds
1 Tbsp butter

In a large skillet heat butter and oil on medium heat. Lightly salt and pepper bother sides of fish and coat fish in flour. Place in skillet, cooking each side 4-6 minutes flipping only once. Fish will flake and turn white inside when checked with a fork. Remove fish and place on a plate and set aside.

In still warm skillet pour lemon juice, chicken broth and spices. I like to use caraway seeds, thyme and a little old bay seasoning. Let simmer on med-high for 6 minutes. Add 1 tablespoon of butter and whisk in until melted. Pour sauce over fish on plate. Enjoy.