Melba's Jammin' wrote:


> Season when you cook. Check blanching times on the NCHFP site (below).

Thank you for the link and the group!

> I paid outrageous sums of money to buy enough tomatoes to make stewed
> tomatoes for State Fair competition. Hot weather crops have been 2-3
> weeks late here. Grrrr. My tomato plants are pitiful. I have,
> however, been picking about 3-4 lovely slicking cukes each week. Just
> enough.

What is up with the tomato crops this year???? I've heard the same
complaints from all over the country. I thought it was just me and my
black thumb.

> People say there's nothing like a homegrown tomato, and I would maybe
> put a homegrown cucumber ahead of that.

I didn't plant cukes. We are container growing and I just have so much
room in the back yard. Probably a good thing that I didn't because the
two zucchini plants I put in haven't produced (we wanted them for the
blossoms) and have been hit will all sorts of gardening nasties. I had
to move them away from everything else just in case it spreads.

> Are you cooking on a gas stove, Lin? That will make pressure canning a
> lot easier, IMO. Be sure to check with the good people on
> r.f.preserving if you have canning questions. Or check at the NCHFP
> site, http://www.uga.edu/nchfp.

Yes, using gas.

Thanks for the help!

--Lin