tomatoe juice and other stuff

welllllllllll here we are at the time of year where you move fast to get the goodies preserved..

yesterday was tomatoes to tomato juice

from this



to this..38 pints..would have had 39 but one broke in the canner..sigh





then there is the spinach experiment this year..the flowering spinach
oh wow..it even looks evil..no way do i want to eat this stuff
if hubby tries it..and he'll eat anything..i'll let ya know
.................................
Malabar spinach is in the Basellaceae family, not the spinach family. The taste is similar to spinach, however this crop is a very warm-season crop unlike standard spinach grown in the Northeastern US. This crop is native to tropical Asia, probably originating from India or Indonesia, and is extremely heat tolerant.

Malabar spinach is grown throughout the tropics as a perennial and in warmer temperate regions as an annual. There are two main species of Malabar spinach: Basella alba, which has green stems and thick fleshy leaves, and
Basella ruba which has red stems. The mucilaginous texture is especially useful as a thickener in soups and stews.

Other names for Malabar spinach include: Ceylon spinach, Vietnamese spinach (English); Saan Choy, Shan Tsoi, Luo Kai, Shu Chieh, Lo Kwai (Chinese); Tsuru Murasa Kai (Japanese); Mong Toi (Vietnamese); Paag-Prung (Thai); Genjerot, Jingga, Gendola (Indonesian).
http://www.worldcrops.org/crops/Malabar-Spinach.cfm
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you can see the tomato plants closest don't look so good
and haven't seen any flowers on it yet
one try is enough for this one





and soma..this signs for you..lol... i found it the other week and just had to buy it




and some of the cabbage went into two new recipes i found on line..
kimchee for hubby who likes hot stuff and says this was pretty good..and sauer kraut by the quart..which is fermenting as we speak

http://www.foodnetwork.com/recipes/tyler-florence/quick-spicy-kimchee-recipe/index.html

and

http://germanfood.about.com/od/saladsandsides/r/Sauerkraut.htm
did this one without the juniper berries

I'm surprised you got that much juice out of the tomatoes on the table, that should last a while.

and it'll come in handy if you or da pooches get skunked!

(good job, seriously, otter)

Time for a yard sale

froggy..
there are over a bushel of tomatoes there..lol..washed and stacked and the main reason i can get that much juice is because i have a victorio strainer..which is really the only way to go..it seperates the juice and pulp from the seeds and skins..it's a must have tool for this job
http://www.kitchenemporium.com/cgi-bin/kitchen/prod/18vw200.html


Hippie..
ifin those pooches get skunk'd no way would i waste all that effort on them..they would be livin in the great outdoors for however long it took

and
skywatcher
..i do not understand your comment at all..

skywatcher wants to come to the yard sale to pick up on healthy abundance

Thanks for being my translator Hippie

yeah...thanks Hippie..i was thinking at it from my side..not her's..and just didn't get it....hahahahahahahah

sorry skywatcher..not selling..but dang if you were close enough i would for sure share..

was finsihing cleaning up the onions today
the long storage ones are good to hang in a net bag but these walla walla sweet ones have to go in the extra frig..
had three of these containers..and barely got em in..frig is full..i am so grateful and fortunate in having food food for the winter

aahhhh the old victorio strainer, should of known