"Sheldon" > wrote in message
oups.com...
>
> Only an selfish asshole would keep more than they can use in a year...
> one bushel of tomatoes makes a year's supply (about 30 quarts). I
> give away extra tomatoes.
>

Yuck! I just reread this and realized I'd never want to eat your tomato
sauce.

According to the USDA Complete Guide to Home Canning, "For thin [tomato]
sauce-an average of 35 pounds is needed per canner load of 7 quarts; an
average of 21 pounds is needed per canner load of 9 pints. A bushel weighs
53 pounds and yields 10 to 12 quarts of sauce-an average of 5 pounds per
quart. For thick sauce-an average of 46 pounds is needed per canner load of
7 quarts; an average of 28 pounds is needed per canner load of 9 pints. A
bushel weighs 53 pounds and yields 7 to 9 quarts of thick sauce-an average
of 6-1/2 pounds per quart."

You are apparently using less than 2 pounds of tomatoes per quart. I like
my tomato sauce to be almost entirely tomatoes. Even my spaghetti sauce
made from fresh tomatoes and including meat and mushrooms has far more
tomatoes than what you're using.

Anny

Melba's Jammin' wrote:
> Sheldon wrote:
> > I give most of what I make away as well. Most years I am eating the last of
> > what I made about when it's time to make more.
>
> Good planning. My brother plans to can tomatoes every second year. The
> year he cans he puts up a two-year supply.

Then can I assume he doesn't plant tomatoes but every two years,
weird. I plant tomatoes every year. I freeze sauce every year... I'd
rather make a single batch of sauce every year than tackle a double
batch every two years, too much of an undertaking, would take all the
enjoyment out of the task. I don't freeze plain tomatoes, those I can
buy for cheap at the stupidmarket in tins... and those have nicer
texture and flavor than the ones I can grow... some years home growns
are better but more often they're not... in NY the climate can't
compete with say CA for Romas growing. But for sauce they get cooked
down and they're seasoned, whole tomatoes are only minimally processed
and most brands have nothing added, some brands add a bit of salt and
citric acid to their crushed and puree - paste contains only
tomatoes. But canned tomato sauce can contain all manner of
flavorings. And jarred pasta sauce (the real reason I freeze my own)
is all awful, so that's why I make my own and freeze it... I freeze
like 40-50 pints, I barely use them up before I'm ready to make up my
next year's crop.

> > Exactly. People who actually for real garden each year aren't going
> > to claim they put up 5 bushels of tomatoes, even a large family can't
> > consume that much sauce before they're picking tomatoes again...
>
> LOL. You're in deep water, Sheldon. You don't know what a large family
> can consume.

I can't imagine any family consuming 6 bushels worth of canned
tomatoes in a year, not even Eyetalian/Cathelics. LOL An average
bushel of tomatoes weighs 53 pounds, but smaller romas would weigh
considerably more and since they're denser would produce about 20
quarts of sauce.

Then there's the part about sharing (the canned goods)
> with others.

I wouldn't consider sharing plain canned tomatoes, I don't consider
that a gift (like giving away ice in a MN winter) people can buy those
themselves at the stupidmarket, which is exactly what I do myself.

> You won't eat anyone's home canned goods, but others will
> and do. I understand your fear -- when I was given some stuff, I grilled
> the donor about how they were processed.

Then you agree that my fear is not unfounded. I've had folks give me
some weird things they've canned, awful looking salsa, and disgusting
orange chili containing mystery meat come to mind. I wouldn't even
put those in my composter, right in the trash they were poured, then
gave back the jars and lied about how great they were. But I will eat
certain canned products, like special recipe jams... those are
actually confections and confections are pretty much self preserving
anyways. I wished your jam lady jugs were larger. hehe

> > It was hot today (84F) but I was out working in my garden, harvested
> > about 3 pounds of green beans, ate all my ripe blueberies and
> > strawberries as I picked them (yummy warm from the sun),
>
> What kind of strawberries do you have?

I planted the kind that bear all summer. I don't get too many
strawberries each day but enough for a goodly sampling, and now that
it's netted the darn crows don't get them... I'd say I pick about a
pint each day... can't say exactly because I eat as I pick. My
blueberries are doing very well, I have a dozen six year old plants,
four different kinds, each producing at a different time (early, mid
season, late) so I have pretty much a steady supply. I've been
picking about a pint of blueberries each day too, this is the first
year, been told that's excellent for newly planted. And these
blueberries are huge, most larger than a dime, and the ones at the
market can't compare with the flavor of freshly picked. My
blueberries are now netted too... I actually built a 6' high tent out
of the netting so I can go inside, laying the netting directly over
the plants doesn't make sense. I pounded in 6' metal fence posts at
each corner, put an eyebolt at the top of each and strung clothes line
all around and crisscrossed in the center. Then I draped the netting
over the lines and used a few twist ties to help hold things in
place. I intend to leave the netting up all winter (too much work to
take it down and put it up again). And I'm prepared in case snow
doesn't pass through the holes, I bought a bunch of 1" x 1/2" x 8'
pressure treated lumber ($1.40 each) to use as tent poles... Lowes
sells them, they come in very handy for all kinds of outdoor projects,
especially to stake plants. But I'm counting on most snow to pass
through, otherwise I'll have to be out there in the storm with a
broom.

> > across the road supplied with my extra crops, she'll get a about ten
> > pounds of beets, she makes really good pickled beets.
> > Sheldon
>
> Get her recipe!! I'm looking for a recipe.

I'll have to ask her. But she doesn't can them, just keeps them in
the fridge, pickled they'll easily keep a month. I'd make them myself
but I don't like working with beets, too messy. I will roast some and
use them cold in salads... they're easier to peel cold the next day...
I will never again attempt to peel roasted beets hot from the oven.
But I love beet tops, much better than spinach... and people throw
them away, they're nuts

Here's the garlic and spuds my neighbor brought over yesterday, and my
giant summer squash... I've no idea except that the seed pack was
mislabled, already given away, I like those small zukes:
http://i12.tinypic.com/4vnoxer.jpg

My ancient Foley food mill I use to make tomato sauce, and my equally
ancient blender, 50 years old and still works great: http://i18.tinypic.com/6gb6wq9.jpg

Here's my Peach: http://i12.tinypic.com/4vrij9x.jpg

I honestly do not believe that anyone cans 6 bushels of tomatoes in a
home kitchen... takes me 24 hours straight to prepare my 25 quarts of
sauce, the typical home stove can't handle much more at a time, they'd
need to be working at it 24/7 for a week. I guess it's real easy to
claim miracles on Usenet, but I've not seen an iota of proof from
those so-called canners. I've always prooved what I claim, in vivid
color... I gotta see their gardens, and their kitchens strewn with 6
bushels of anything but BS.

Sheldon

"Anny *MOUTH* Middon" wrote:
> "Sheldon" wrote:
>
> > Only an selfish asshole would keep more than they can use in a year...
> > one bushel of tomatoes makes a year's supply (about 30 quarts). I
> > give away extra tomatoes.
>
> Yuck! I just reread this and realized I'd never want to eat your tomato
> sauce.

Not to worry.

> According to the USDA Complete Guide to Home Canning, "For thin [tomato]
> sauce-an average of 35 pounds is needed per canner load of 7 quarts; an
> average of 21 pounds is needed per canner load of 9 pints. A bushel weighs
> 53 pounds and yields 10 to 12 quarts of sauce-an average of 5 pounds per
> quart. For thick sauce-an average of 46 pounds is needed per canner load of
> 7 quarts; an average of 28 pounds is needed per canner load of 9 pints. A
> bushel weighs 53 pounds and yields 7 to 9 quarts of thick sauce-an average
> of 6-1/2 pounds per quart."
>
> You are apparently using less than 2 pounds of tomatoes per quart. I like
> my tomato sauce to be almost entirely tomatoes. Even my spaghetti sauce
> made from fresh tomatoes and including meat and mushrooms has far more
> tomatoes than what you're using.

Yeah, yeah, yeah... I've read all that crapola too. Anyone can quote
web site theory... but that's often not reality. Anyway you've not
shown one bit of proof of what YOU do, your tons of canning... just
tons of running off at the MOUTH! Show me your garden, show me your
bushels of harvest, show me your kitchen, show me your kitchen in full
operation with many hundreds of pounds of tomatoes piled up, show me
your stash of hundreds and hundreds of canned goods. So far you're
just MOUTH!

You think anyone believes you put up six bushels of tomatoes, whaddaya
hire a boat load of illegals just to peel three hundred pounds of
romas... you're talking peeling a few thousand tomatoes.

You probaby don't own a pot to **** in let alone one large enough to
hold bushels.

Sheldon

In article . com>,
Sheldon > wrote:

> Melba's Jammin' wrote:
> > Sheldon wrote:
> > > I give most of what I make away as well. Most years I am eating the last
> > > of
> > > what I made about when it's time to make more.
> >
> > Good planning. My brother plans to can tomatoes every second year. The
> > year he cans he puts up a two-year supply.
>
> Then can I assume he doesn't plant tomatoes but every two years,

No, he does plant every year; considerably more in his canning year.

> weird. I plant tomatoes every year.

To each one's own. :-)

> tomatoes. But canned tomato sauce can contain all manner of
> flavorings. And jarred pasta sauce (the real reason I freeze my own)
> is all awful, so that's why I make my own and freeze it...

I agree. I usually have a couple bottles of Classico on hand if I need,
for some reason, to extend my homemade stuff. I freeze 3-cup portions;
that's enough for us. More than enough, really. Rob likes a lot of
sauce; I prefer less.


> > LOL. You're in deep water, Sheldon. You don't know what a large family
> > can consume.
>
> I can't imagine any family consuming 6 bushels worth of canned
> tomatoes in a year, not even Eyetalian/Cathelics. LOL An average
> bushel of tomatoes weighs 53 pounds, but smaller romas would weigh
> considerably more and since they're denser would produce about 20
> quarts of sauce.

LOL! Keep swimming.
Sheldon, for most of her life my mother cooked the evening meal for at
least 10 people. Seven days a week. Certainly *most* families won't
consume a boatload of tomato stuff, but they may well consume a
canoe-load. "-)

> > You won't eat anyone's home canned goods, but others will
> > and do. I understand your fear -- when I was given some stuff, I grilled
> > the donor about how they were processed.
>
> Then you agree that my fear is not unfounded.

It is not unfounded. Home canned vegetables may (or may not) be
delicious, but they *must* be pressure-canned and I want to be damned
sure they are. And at that, if I *were* given any, I'd be sure they
cooked for 10-15 minutes before I ate them. (Never mind the quality
after boiling them for 10 minutes when they've already been cooked.)
I'm not a fan of most canned vegetables, anyway; I prefer frozen,
generally, if I can't get decent fresh.

Because people have a fear of home canned vegetables, few do it.


> I've had folks give me
> some weird things they've canned, awful looking salsa,

I like a good homemade canned salsa though I prefer freshly made.
-snip-
>I wouldn't even
> put those in my composter, right in the trash they were poured, then
> gave back the jars and lied about how great they were.

Too bad you didn't say they weren't to your liking. Crow about how good
they are and you're likely to get more. :-)


> But I will eat
> certain canned products, like special recipe jams... those are
> actually confections

Sez who?


> and confections are pretty much self preserving
> anyways. I wished your jam lady jugs were larger. hehe

Trying to change the subject, huh?

> > > It was hot today (84F) but I was out working in my garden, harvested
> > > about 3 pounds of green beans, ate all my ripe blueberies and
> > > strawberries as I picked them (yummy warm from the sun),
> >
> > What kind of strawberries do you have?
>
> I planted the kind that bear all summer. I don't get too many
> strawberries each day but enough for a goodly sampling, and now that
> it's netted the darn crows don't get them... I'd say I pick about a
> pint each day... can't say exactly because I eat as I pick. My
> blueberries are doing very well, I have a dozen six year old plants,
> four different kinds, each producing at a different time (early, mid
> season, late) so I have pretty much a steady supply. I've been
> picking about a pint of blueberries each day too, this is the first
> year, been told that's excellent for newly planted. And these
> blueberries are huge, most larger than a dime, and the ones at the
> market can't compare with the flavor of freshly picked.

What I found out about blueberry jam is, to my palate, the flavor
improved with some standing -- like a couple weeks. Mostly I think
blueberries just taste sweet. I'm not wild about them.


> My
> blueberries are now netted too... I actually built a 6' high tent out
> of the netting so I can go inside,

Great idea. I'll tell Sister Julie. I think you posted about this
another time.

> > > across the road supplied with my extra crops, she'll get a about ten
> > > pounds of beets, she makes really good pickled beets.
> > > Sheldon
> >
> > Get her recipe!! I'm looking for a recipe.
>
> I'll have to ask her. But she doesn't can them, just keeps them in
> the fridge, pickled they'll easily keep a month. I'd make them myself

I've made them but hell will freeze before I eat them. I rely on others
to judge the quality. I'm not sure at all about the ones I'll enter in
this year's Fair.

> But I love beet tops, much better than spinach...

I like the beet tops, too. Ideally I'd find someone to eat the root and
I'd get the green. :-)


> My ancient Foley food mill I use to make tomato sauce, and my equally
> ancient blender, 50 years old and still works great:
> http://i18.tinypic.com/6gb6wq9.jpg

They still sell it. :-) It's what I use, too. I'd prefer stainless
steel to the tinned steel, though. I prefer this when I have a lot of
fruit to puree. It's what I used for the tomato juice. I've got
pictures but don't have them posted anywhere yet.
http://www.texastastes.com/p277b.htm

> Here's my Peach: http://i12.tinypic.com/4vrij9x.jpg

Looks distrustful. "-)

> I honestly do not believe that anyone cans 6 bushels of tomatoes in a
> home kitchen... takes me 24 hours straight to prepare my 25 quarts of
> sauce, the typical home stove can't handle much more at a time, they'd
> need to be working at it 24/7 for a week. I guess it's real easy to
> claim miracles on Usenet, but I've not seen an iota of proof from
> those so-called canners.

Big deal.

> I've always prooved what I claim, in vivid
> color... I gotta see their gardens, and their kitchens strewn with 6
> bushels of anything but BS.
>
> Sheldon

Keep swimming, Sheldon. LOL!
Who said they were canned at one time? With more than one person
working, it's not at all impossible or unlikely to put up a bushel of
tomatoes in a day. Sure, the days are long, but with the right company
it can be a fun time. And at the end of the day, you have the
satisfaction of a job well done and probably some funny stories, too.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

"Sheldon" > wrote in message
ups.com...
> "Anny *MOUTH* Middon" wrote:
>> "Sheldon" wrote:
>>
>> > Only an selfish asshole would keep more than they can use in a year...
>> > one bushel of tomatoes makes a year's supply (about 30 quarts). I
>> > give away extra tomatoes.
>>
>> Yuck! I just reread this and realized I'd never want to eat your tomato
>> sauce.
>
> Not to worry.
>
>> According to the USDA Complete Guide to Home Canning, "For thin [tomato]
>> sauce-an average of 35 pounds is needed per canner load of 7 quarts; an
>> average of 21 pounds is needed per canner load of 9 pints. A bushel
>> weighs
>> 53 pounds and yields 10 to 12 quarts of sauce-an average of 5 pounds per
>> quart. For thick sauce-an average of 46 pounds is needed per canner load
>> of
>> 7 quarts; an average of 28 pounds is needed per canner load of 9 pints. A
>> bushel weighs 53 pounds and yields 7 to 9 quarts of thick sauce-an
>> average
>> of 6-1/2 pounds per quart."
>>
>> You are apparently using less than 2 pounds of tomatoes per quart. I
>> like
>> my tomato sauce to be almost entirely tomatoes. Even my spaghetti sauce
>> made from fresh tomatoes and including meat and mushrooms has far more
>> tomatoes than what you're using.
>
> Yeah, yeah, yeah... I've read all that crapola too. Anyone can quote
> web site theory... but that's often not reality. Anyway you've not
> shown one bit of proof of what YOU do, your tons of canning... just
> tons of running off at the MOUTH! Show me your garden, show me your
> bushels of harvest, show me your kitchen, show me your kitchen in full
> operation with many hundreds of pounds of tomatoes piled up, show me
> your stash of hundreds and hundreds of canned goods. So far you're
> just MOUTH!
>
> You think anyone believes you put up six bushels of tomatoes, whaddaya
> hire a boat load of illegals just to peel three hundred pounds of
> romas... you're talking peeling a few thousand tomatoes.
>
> You probaby don't own a pot to **** in let alone one large enough to
> hold bushels.
>
LOL! You apparently go by the "when you have no defense, go on the offense"
theory. I notice you haven't backed up your "30 quarts of sauce from one
measly bushel of tomatoes" claim.

I've never said I put up six bushels of tomatoes. Perhaps you're confusing
me with someone else. Although why anyone would need to peel or seed
tomatoes when making tomato sauce is beyond me -- I quarter the tomatoes,
cook 'em until soft, and then run 'em through my tomato press. (Okay, I
often want my tomato sauce to be somewhat chinky. In that case, I process
about three quarters of the tomatoes through my tomato press, and cook them
down until nicely thick. The I peel and deseed the remaining tomatoes and
dice them, adding them near the end of the cooking process.)

I grow tomatoes, hot peppers, and a few herbs in our limited garden space.
Most of the produce I can comes from my local farmers market.

This year I entered six items in my local county fair, for which I won four
first-place blue ribbons, one second-place red ribbon, and a Special Award
rosette. I entered the state fair for the first time with four items,
winning one third-place, one second-place, two first-place ribbons, one Best
of Category rosette, and one Best of Division trophy. I'll be picking up my
state fair awards over the weekend.

I could take a picture of my ribbons -- I haven't put up this year's yet,
but earlier county fair ribbons are hanging from the soffit in my kitchen.
I could take a picture of the canned goods shelves in my basement pantry.

But you know what? You go first. Let's see this bushel of tomatoes, and
then the resulting 30 quarts of sauce. Post pictures. Until you do, you're
just mouth.

Anny
Who sometimes can't resist arguing with trolls

On Aug 11, 12:27 pm, Sheldon > wrote:
> "The Joneses" wrote:
> > "Sheldon" wrote
>
> > > You're much better off freezing tomato sauce, especially with large
> > > quantities. Canning was popular before the advent of freezers, with
> > > modern freezers canning can't hold a candle... freezing requires far
> > > less work, far less space, and is far, FAR safer.
> > > Sheldon
>
> > Until the lights go out.
>
> Only once in my life did my power go out for more than 24 hours
> (Hurricane Gloria).

You missed the great ice storm in Ontario and Quebec. Some places had
no mains power for 3 or 4 weeks.

John Kane, Kingston ON Canada



>Frozen food keeps solid for a day and longer if
> the door stays closed, and I can always buy dry ice. People in rural
> areas have generators, I have a small Honda generator that will run my
> fridge, TV, PC, and a few lights... have it 4 years and haven't used
> it yet... my power goes out like 1-2 times a year, typically about 5
> minutes, once it was out for 2 hours. Adn if if my fridge dies, I
> have two.. odds are slim both will die together. Hmm, actually I have
> a third fridge in my empty rental house but it's not plugged in.
>
> Or you want to mail some prize winning good stuff.
>
> > to your kinfolk.
>
> I would never mail canned food and won't eat anyone's canned food
> unless it's jam.
>
> > Canning is safe if you follow the rules.
>
> Not always safe... and canned food has a relatively short shelf
> life... freezing is forever.
>
> >I can alot
>
> That's my fear, "alot".
>
> Sheldon

"Melba's Jammin'" > wrote in message
...

<various snippage>
>
> I like a good homemade canned salsa though I prefer freshly made.

Freshly made salsa from good homegrown tomatoes is one of summer's top
delights, IMO.

But I can a lot of salsa each year, because home-canned salsa from good
tomatoes and peppers is better than fresh-made salsa from the tomatoes
available at the grocery in January.

> Who said they were canned at one time? With more than one person
> working, it's not at all impossible or unlikely to put up a bushel of
> tomatoes in a day. Sure, the days are long, but with the right company
> it can be a fun time. And at the end of the day, you have the
> satisfaction of a job well done and probably some funny stories, too.

In fact, if you're canning home-grown tomatoes, it's pretty unlikely you'd
have all six bushels ripe at once. We've been picking tomatoes here for
about the last week and will be picking until the end of September or so.
Beyond that they ripen so slowly I usually decide that it's time to make
green tomato mincemeat and green tomato jam.

Have you ever made green tomato jam, Barb? I did a batch last year, and
served it a few times as an appetizer with cream cheese and crackers. The
recipe made quite a bit, so every time I saw someone eat their eighth or
tenth cracker with cream cheese and tomato jam, I offered them a jar. I
kept thinking I had to give a lot away, because the recipe made quite a bit.

Wouldn't you know It? When I went to get a jar to serve at our annual Super
Bowl bash, I dscovered I'd given every last jar away.

Anny

On Sun, 12 Aug 2007 14:20:02 -0500, Melba's Jammin'
> wrote:

>In article >,
> Pennyaline > wrote:
>
>> Melba's Jammin' wrote:
>> > In article >,
>> > Pennyaline > wrote:
>> >
>> >> remains closed. And I wouldn't mail a jar of beans or jam or picalilly*
>> >> to friends and folks with any delusion of it getting there intact. No
>> >> sir, they can stop by if they want some, or wait 'til the get-together.
>> >
>> > Why not? If properly packed there's no reason they shouldn't arrive
>> > intact. I've mailed across country and abroad both with great
>> > satisfaction of the recipients.
>>
>> Why not? Primarily because I have no need to mail preserves 'cross land
>> and sea.
>
>Well, there you go, then! :-)
>
>> But my experience with USPS and the major package carriers when
>> it comes to breakable items is they shouldn't be trusted with anything
>> more brittle than a damp sponge.
>
>Well, phooey on them!

barb, the way you pack stuff they could drop it from airplanes with no
harm.

your pal,
blake

On Mon, 13 Aug 2007 07:27:15 -0500, Melba's Jammin'
> wrote:

>In article .com>,
> Sheldon > wrote:
>
>> > I give most of what I make away as well. Most years I am eating the last of
>> > what I made about when it's time to make more.
>
>Good planning. My brother plans to can tomatoes every second year. The
>year he cans he puts up a two-year supply.
>>
>> Exactly. People who actually for real garden each year aren't going
>> to claim they put up 5 bushels of tomatoes, even a large family can't
>> consume that much sauce before they're picking tomatoes again...
>
>LOL. You're in deep water, Sheldon. You don't know what a large family
>can consume. Then there's the part about sharing (the canned goods)
>with others. You won't eat anyone's home canned goods, but others will
>and do. I understand your fear -- when I was given some stuff, I grilled
>the donor about how they were processed.
>
sheldon doesn't know chicken shit from chicken salad. plus, you're
all liars!

>> It was hot today (84F) but I was out working in my garden, harvested
>> about 3 pounds of green beans, ate all my ripe blueberies and
>> strawberries as I picked them (yummy warm from the sun),
>
>What kind of strawberries do you have?
>
>> across the road supplied with my extra crops, she'll get a about ten
>> pounds of beets, she makes really good pickled beets.
>
>> Sheldon
>
>Get her recipe!! I'm looking for a recipe.

i thought sheldon didn't eat food canned by others?

your pal,
blake
your pal,
blake

blake murphy wrote:
> Melba's Jammin' wrote:
> > Sheldon wrote:
>
> >> > I give most of what I make away as well. Most years I am eating the last of
> >> > what I made about when it's time to make more.
>
> >Good planning. My brother plans to can tomatoes every second year. The
> >year he cans he puts up a two-year supply.
>
> >> Exactly. People who actually for real garden each year aren't going
> >> to claim they put up 5 bushels of tomatoes, even a large family can't
> >> consume that much sauce before they're picking tomatoes again...
>
> >LOL. You're in deep water, Sheldon. You don't know what a large family
> >can consume. Then there's the part about sharing (the canned goods)
> >with others. You won't eat anyone's home canned goods, but others will
> >and do. I understand your fear -- when I was given some stuff, I grilled
> >the donor about how they were processed.
>
>
> sheldon doesn't know chicken shit from chicken salad. plus, you're
> all liars!


You're definitely one of the big time liars... and I forget more about
cooking every hour than you will ever know over your entire lifetime
if you live to be a hundred.


> >> It was hot today (84F) but I was out working in my garden, harvested
> >> about 3 pounds of green beans, ate all my ripe blueberies and
> >> strawberries as I picked them (yummy warm from the sun),
>
> >What kind of strawberries do you have?
>
> >> across the road supplied with my extra crops, she'll get a about ten
> >> pounds of beets, she makes really good pickled beets.
>
>
> >Get her recipe!! I'm looking for a recipe.
>
> i thought sheldon didn't eat food canned by others?

Who says she cans them... IDIOT! If you read my response you'd know
she doesn't, MORON!

Most folks don't can pickled beets, no need to unless you're saving
them for posterity... pickled beets can keep for months in the fridge,
even for a year, or more. But they don't actually last long... people
who enjoy beets can polish off a quart of pickled beets at a sitting.

I love pickled beets, any style beets actually, but I'm too lazy to
make my own pickled beets, I don't mind growing them but mostly I
don't like to deal with the mess of preparing beets. So unless
someone makes me a batch I buy tinned beets at the stupidmarket by the
case. I actually like harvard beets even better, easy to prepare with
tinned, I can prepare a pint (two tins worth) in fifteen minutes.

The only reason I grow beets is for the tops, and because some of my
neighbors like to futz with them, and I reap the benefits of their
labors for my growing labors, and beets are about the easiest
vegetable to grow and give a high yield relative to space... one ten
foot row yields about 100 pounds.

Sheldon

In article >,
blake murphy > wrote:

> On Sun, 12 Aug 2007 14:20:02 -0500, Melba's Jammin'
> > wrote:
>
> >In article >,
> > Pennyaline > wrote:
> >
> >> Melba's Jammin' wrote:
> >> > In article >,
> >> > Pennyaline > wrote:
> >> >
> >> >> remains closed. And I wouldn't mail a jar of beans or jam or picalilly*
> >> >> to friends and folks with any delusion of it getting there intact. No
> >> >> sir, they can stop by if they want some, or wait 'til the get-together.
> >> >
> >> > Why not? If properly packed there's no reason they shouldn't arrive
> >> > intact. I've mailed across country and abroad both with great
> >> > satisfaction of the recipients.
> >>
> >> Why not? Primarily because I have no need to mail preserves 'cross land
> >> and sea.
> >
> >Well, there you go, then! :-)
> >
> >> But my experience with USPS and the major package carriers when
> >> it comes to breakable items is they shouldn't be trusted with anything
> >> more brittle than a damp sponge.
> >
> >Well, phooey on them!
>
> barb, the way you pack stuff they could drop it from airplanes with no
> harm.
>
> your pal,
> blake

So, have you opened one of them yet?
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

On Aug 13, 12:42?pm, "Anny Middon" >
wrote:
> > Post pictures. Until you do, you're just mouth.

I seriously doubt anyone who's been at rfc a while doubts what I say
I've done. Pictures of my crops and everything else I've ever claimed
have been shown here many, many times over many, many years. I've
never held back on posting pictures (posted some yesterday and today),
you don't see any fanfare because folks are probably bored with them.
But you just arrived and all you are is a one excuse after another
NEWBIE BIG MOUTH! And I don't want to see any medals (anyone can take
pics of medals), I want to see what won the medals... show me your
farm, show me your crops, show me your kitchen, show me your kitchen
under a full head of steam, show me your tons and tons of whatever it
is you claim to have done.... and prove it's yours.

Sheldon

On Aug 10, 12:34 pm, "Kswck" > wrote:
> Is there a definitive site you all use for information on canning tomato
> sauce?
>
> Usually, I just grind the tomatoes and make sauce and freeze it in gallon
> bags. I want to try canning the juice/sauce rather than adding all the
> ingredients for sauce, cooking it down and freezing it.
>
> I would think that you must cook down the juice for a bit and then can.
>
> One other question-can one spice the juice, say with onion and garlic,
> before canning or is there a real problem with botulism with garlic?
>
> I usually do around 2 bushels-want to expand to 4 or 5. I do have an
> industrial size electric grinder (50 bushels in 8 hours-or so say the
> literature it came with).

I just had a friend ask me this same question and I steered him away
from sauce and towards oven-roasting and freezing. I know it's not the
same, but if you're looking for something a bit easier than canning,
it's super simple, versatile and flavorful. I use this recipe (http://
liahuber.com/recipes.php?id=186 . . . I wrote this for this month's
Prevention magazine) and let them cool, then lay them out in single
layers on pieces of wax paper cut to fit in gallon Ziplocs, and then
lay them flat and freeze them. Then I stack a few layers on top of
each other (with the wax paper in between to keep them from sticking)
and slide them into a Ziploc freezer bag. I've done this every year
since I started growing tomatoes and it's great. You can pop a few off
the wax paper, let them sit out for about 15 minutes to defrost, chop
them up and toss them with pasta, or mix with goat cheese and spread
on crostini, etc., etc.

Hope this helps!

Lia
www.swirlingnotions.com

"Sheldon" > wrote in message
ps.com...
> On Aug 13, 12:42?pm, "Anny Middon" >
> wrote:
>> > Post pictures. Until you do, you're just mouth.
>
> I seriously doubt anyone who's been at rfc a while doubts what I say
> I've done. Pictures of my crops and everything else I've ever claimed
> have been shown here many, many times over many, many years. I've
> never held back on posting pictures (posted some yesterday and today),
> you don't see any fanfare because folks are probably bored with them.
> But you just arrived and all you are is a one excuse after another
> NEWBIE BIG MOUTH! And I don't want to see any medals (anyone can take
> pics of medals), I want to see what won the medals... show me your
> farm, show me your crops, show me your kitchen, show me your kitchen
> under a full head of steam, show me your tons and tons of whatever it
> is you claim to have done.... and prove it's yours.

While I'm certainly nowhere near the most prolific poster, Google Groups
shows I first posted here in July, 2005. So I haven't just arrived.

And I rarely read your posts, since you come across as a know-nothing
blowhard.

Take a look at the paragraph of yours above. Somehow you've deluded
yourself into thinking I've claimed I'm some of farmer, and someone who has
canned "tons and tons" of food. I've never claimed either.

Our small garden patches contain a total of about a dozen tomato plants, and
a dozen hot pepper plants. I also have a few herb plants.

I don't generally can in any great quantity, but I do can a fairly wide
variety of foods. Salsas, jams, and jellies mostly, although I've done
fruits, veggies, soups, and meats, too.

If there was some reason why I'd respect you enough to care what you think
of me, I might be willing to post some pictures. Of course, if you're not
willing to take pictures of the ribbons I've won at the county fair as
proof, I wonder why you'd consider pictures of my tomato plants, or canned
foods, or kitchen as proof.

But then as I said, I don't care what you think of me. I've forgotten more
about food preservation than you've ever known, and I've forgotten damn
little.

Anny

> wrote in message
ups.com...
let them cool, then lay them out in single
> layers on pieces of wax paper cut to fit in gallon Ziplocs, and then
> lay them flat and freeze them. Then I stack a few layers on top of
> each other (with the wax paper in between to keep them from sticking)
> and slide them into a Ziploc freezer bag. I've done this every year
> since I started growing tomatoes and it's great. You can pop a few off
> the wax paper, let them sit out for about 15 minutes to defrost, chop
> them up and toss them with pasta, or mix with goat cheese and spread
> on crostini, etc., etc.
>
> Hope this helps!
>

I like this freezer preserving idea. Glad you posted it.
Thanks.
Dee Dee

> Lia
> www.swirlingnotions.com


Lia, I'm --Lia. Nice to meet you. I trust that others will note the
distinction.


--Lia

"Julia Altshuler" > wrote in message
. ..
>
>> Lia
>> www.swirlingnotions.com
>
>
> Lia, I'm --Lia. Nice to meet you. I trust that others will note the
> distinction.
>
>
> --Lia

Hmm, how do we make that distinction?
Let's see: Julia is Lia?
Lia is Lia?
No, I can't do it. Sorry. I wish I could. Help!
Dee Dee

Dee Dee wrote:

> Hmm, how do we make that distinction?
> Let's see: Julia is Lia?
> Lia is Lia?
> No, I can't do it. Sorry. I wish I could. Help!


No, silly. Julia is --Lia, and Lia is Lia. That should make it easy.


--Lia

John Kane wrote:
> On Aug 11, 12:27 pm, Sheldon > wrote:
>> "The Joneses" wrote:
>>> "Sheldon" wrote
>>>> You're much better off freezing tomato sauce, especially with large
>>>> quantities. Canning was popular before the advent of freezers, with
>>>> modern freezers canning can't hold a candle... freezing requires far
>>>> less work, far less space, and is far, FAR safer.
>>>> Sheldon
>>> Until the lights go out.
>> Only once in my life did my power go out for more than 24 hours
>> (Hurricane Gloria).
>
> You missed the great ice storm in Ontario and Quebec. Some places had
> no mains power for 3 or 4 weeks.
>
> John Kane, Kingston ON Canada

Those of us who live in the northern states know what ice storms are
like. The worst I went through killed power for 2 weeks, long after the
weather moderated and the ice was gone. But my freezer held on for five
days. And because outdoor and indoor temperatures rose during the day we
were able to cook and consume the freezer contents daily before they
could spoil (ahhhh, gas stoves... there is no equal!) before having to
head back to wood-warmed quarters at dusk.

In article >,
"Anny Middon" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
>
> <various snippage>


> Have you ever made green tomato jam, Barb? I did a batch last year, and
> served it a few times as an appetizer with cream cheese and crackers. The
> recipe made quite a bit, so every time I saw someone eat their eighth or
> tenth cracker with cream cheese and tomato jam, I offered them a jar. I
> kept thinking I had to give a lot away, because the recipe made quite a bit.
> Anny

I have not. I've made tomato jam from red tomatoes ‹ in fact, I may do
that with some of the last of the box I bought. Thanks for the
reminder. I've got a neighbor who remembers it fondly from her youth
and she loved the stuff I made a few years ago.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

"Sheldon" > wrote in message
oups.com...
> On Aug 11, 4:19?pm, blake murphy > wrote:
> > On Sat, 11 Aug 2007 02:58:29 GMT, "The Joneses" >
> > wrote:
> >
> >
> >
> >
> >
> > >"Sheldon" > wrote in message
> > oups.com...
> > >> On Aug 10, 3:34?pm, "Kswck" > wrote:
> > >>> Is there a definitive site you all use for information on canning
tomato
> > >>> sauce?
> >
> > >>> Usually, I just grind the tomatoes and make sauce and freeze it in
gallon
> > >>> bags. I want to try canning the juice/sauce rather than adding all
the
> > >>> ingredients for sauce, cooking it down and freezing it.
> >
> > >>> I would think that you must cook down the juice for a bit and then
can.
> >
> > >>> One other question-can one spice the juice, say with onion and
garlic,
> > >>> before canning or is there a real problem with botulism with
garlic?
> >
> > >>> I usually do around 2 bushels-want to expand to 4 or 5. I do have an
> > >>> industrial size electric grinder (50 bushels in 8 hours-or so say
the
> > >>> literature it came with).
> >
> > >> You're much better off freezing tomato sauce, especially with large
> > >> quantities. Canning was popular before the advent of freezers, with
> > >> modern freezers canning can't hold a candle... freezing requires far
> > >> less work, far less space, and is far, FAR safer.
> > >> Sheldon
> >

Freezing is less work initially for sure....but I would debate whether is it
a less expensive option in either the short or long run when you consider
the cost of equipment and cost to maintain temp, etc. Also there are some
things that I do that just don't freeze well. Tomato sauce is fine, but
salsa IMHO is crap after freezing. I don't spend the time to can or freeze
things that I can get cheaply via commercial methods unless they are hard to
find items or I just can't find the quality that I'm looking for at the
store (Collossal Cow Pea would be a good example, but only because dad has
an electric pea sheller :-)

As far as the safety thing goes.....that argument just doesn't hold water
with me if you take the necessary precautions and do the job right. I am
part of a huge family (parents have 16 Brothers & Sisters combined) that all
garden, can and freeze items. Not only within my family, but including
everyone I've ever *met* that cans, I have *never* heard of anyone first
hand that has gotten sick from something that they put up...and this
includes pickles and other products that we split up when my Grandmother
passed that were up to 8 years old (this was before it was universally known
as being an *unsafe* practice to eat things canned more than a year prior
<VBG> Sure, there will be a jar or 2 every year that lose their seal and
spoil, but they are easy to spot. OTOH, *Every* year during harvest time,
there are quite a few freezer bags full of veggies, etc that are pitched to
make room for the new crop....and *no* canned goods that are pitched for the
same reason.




> > >Until the lights go out. Or you want to mail some prize winning good
stuff
> > >to your kinfolk. Canning is safe if you follow the rules. I can alot
and
> > >freeze other things. Join us at rec.food.preserving, log on to your
county
> > >extension site, visit the library. Very civilized places imho.
> > >Edrena
> >
> > also, most folks don't have a freezer that can accommodate sauce from
> > five bushels of tomatoes.
>
> Only an selfish asshole would keep more than they can use in a year...
> one bushel of tomatoes makes a year's supply (about 30 quarts). I
> give away extra tomatoes.
>
>

Who said that the 5 bushels is for personal consumption? I logged in just
over 73 five-gallon buckets full of tomatoes out of my garden last year.
Gave quite a bit away to friends, family and ~7 buckets to two sisters at
Church to put up and still canned up 16 quarts of whole tomatoes, 6 quarts
of tomato juice, and 139 pints (yes 139!) of salsa myself. Almost a year
later and I am down to less than a dozen jars of salsa and 1 quart of juice.
We eat a good bit of salsa, but probably 90% was given away to folks who had
some of the previous years crop and showed up with empty jars and asked for
more. <G>

Your love of name calling and holier than thou attitude really is an
inspiration to us all! Please seek help for that will ya?

KW

On Aug 14, 9:21?am, "KW" <keith_warrennospamatallteldotnet> wrote:
> "Sheldon" > wrote in message
>
> oups.com...
>
>
>
>
>
> > On Aug 11, 4:19?pm, blake murphy > wrote:
> > > On Sat, 11 Aug 2007 02:58:29 GMT, "The Joneses" >
> > > wrote:
>
> > > >"Sheldon" > wrote in message
> > > oups.com...
> > > >> On Aug 10, 3:34?pm, "Kswck" > wrote:
> > > >>> Is there a definitive site you all use for information on canning
> tomato
> > > >>> sauce?
>
> > > >>> Usually, I just grind the tomatoes and make sauce and freeze it in
> gallon
> > > >>> bags. I want to try canning the juice/sauce rather than adding all
> the
> > > >>> ingredients for sauce, cooking it down and freezing it.
>
> > > >>> I would think that you must cook down the juice for a bit and then
> can.
>
> > > >>> One other question-can one spice the juice, say with onion and
> garlic,
> > > >>> before canning or is there a real problem with botulism with
> garlic?
>
> > > >>> I usually do around 2 bushels-want to expand to 4 or 5. I do have an
> > > >>> industrial size electric grinder (50 bushels in 8 hours-or so say
> the
> > > >>> literature it came with).
>
> > > >> You're much better off freezing tomato sauce, especially with large
> > > >> quantities. Canning was popular before the advent of freezers, with
> > > >> modern freezers canning can't hold a candle... freezing requires far
> > > >> less work, far less space, and is far, FAR safer.
> > > >> Sheldon
>
> Freezing is less work initially for sure....but I would debate whether is it
> a less expensive option in either the short or long run when you consider
> the cost of equipment and cost to maintain temp, etc. Also there are some
> things that I do that just don't freeze well. Tomato sauce is fine, but
> salsa IMHO is crap after freezing. I don't spend the time to can or freeze
> things that I can get cheaply via commercial methods unless they are hard to
> find items or I just can't find the quality that I'm looking for at the
> store (Collossal Cow Pea would be a good example, but only because dad has
> an electric pea sheller :-)
>
> As far as the safety thing goes.....that argument just doesn't hold water
> with me if you take the necessary precautions and do the job right. I am
> part of a huge family (parents have 16 Brothers & Sisters combined) that all
> garden, can and freeze items. Not only within my family, but including
> everyone I've ever *met* that cans, I have *never* heard of anyone first
> hand that has gotten sick from something that they put up...and this
> includes pickles and other products that we split up when my Grandmother
> passed that were up to 8 years old (this was before it was universally known
> as being an *unsafe* practice to eat things canned more than a year prior
> <VBG> Sure, there will be a jar or 2 every year that lose their seal and
> spoil, but they are easy to spot. OTOH, *Every* year during harvest time,
> there are quite a few freezer bags full of veggies, etc that are pitched to
> make room for the new crop....and *no* canned goods that are pitched for the
> same reason.
>
>
>
>
>
>
>
> > > >Until the lights go out. Or you want to mail some prize winning good
> stuff
> > > >to your kinfolk. Canning is safe if you follow the rules. I can alot
> and
> > > >freeze other things. Join us at rec.food.preserving, log on to your
> county
> > > >extension site, visit the library. Very civilized places imho.
> > > >Edrena
>
> > > also, most folks don't have a freezer that can accommodate sauce from
> > > five bushels of tomatoes.
>
> > Only an selfish asshole would keep more than they can use in a year...
> > one bushel of tomatoes makes a year's supply (about 30 quarts). I
> > give away extra tomatoes.
>
> Who said that the 5 bushels is for personal consumption? I logged in just
> over 73 five-gallon buckets full of tomatoes out of my garden last year.
> Gave quite a bit away to friends, family and ~7 buckets to two sisters at
> Church to put up and still canned up 16 quarts of whole tomatoes, 6 quarts
> of tomato juice, and 139 pints (yes 139!) of salsa myself. Almost a year
> later and I am down to less than a dozen jars of salsa and 1 quart of juice.
> We eat a good bit of salsa, but probably 90% was given away to folks who had
> some of the previous years crop and showed up with empty jars and asked for
> more. <G>
>
> Your love of name calling and holier than thou attitude really is an
> inspiration to us all! Please seek help for that will ya?

Anyone who spends as much time preserving vegetsbles as you claim is
lying, desperately needs to get a life, both. Another anecdotal story
telling ******* heard from, not a shred of proof, BIG MOUTH LIAR!

You'd think by now even one of these creeps would shut me up by
posting actual PROOF instead of verbose diatribe. You're not even
exagerating, you sir are a ****ing lying douchebag bucket of shit.

"Sheldon" > wrote in message
oups.com...
> On Aug 14, 9:21?am, "KW" <keith_warrennospamatallteldotnet> wrote:
> > "Sheldon" > wrote in message
> >
> > oups.com...
> >
> >
> >
> >
> >
> > > On Aug 11, 4:19?pm, blake murphy > wrote:
> > > > On Sat, 11 Aug 2007 02:58:29 GMT, "The Joneses"
>
> > > > wrote:
> >
> > > > >"Sheldon" > wrote in message
> > > > oups.com...
> > > > >> On Aug 10, 3:34?pm, "Kswck" > wrote:
> > > > >>> Is there a definitive site you all use for information on
canning
> > tomato
> > > > >>> sauce?
> >
> > > > >>> Usually, I just grind the tomatoes and make sauce and freeze it
in
> > gallon
> > > > >>> bags. I want to try canning the juice/sauce rather than adding
all
> > the
> > > > >>> ingredients for sauce, cooking it down and freezing it.
> >
> > > > >>> I would think that you must cook down the juice for a bit and
then
> > can.
> >
> > > > >>> One other question-can one spice the juice, say with onion and
> > garlic,
> > > > >>> before canning or is there a real problem with botulism with
> > garlic?
> >
> > > > >>> I usually do around 2 bushels-want to expand to 4 or 5. I do
have an
> > > > >>> industrial size electric grinder (50 bushels in 8 hours-or so
say
> > the
> > > > >>> literature it came with).
> >
> > > > >> You're much better off freezing tomato sauce, especially with
large
> > > > >> quantities. Canning was popular before the advent of freezers,
with
> > > > >> modern freezers canning can't hold a candle... freezing requires
far
> > > > >> less work, far less space, and is far, FAR safer.
> > > > >> Sheldon
> >
> > Freezing is less work initially for sure....but I would debate whether
is it
> > a less expensive option in either the short or long run when you
consider
> > the cost of equipment and cost to maintain temp, etc. Also there are
some
> > things that I do that just don't freeze well. Tomato sauce is fine, but
> > salsa IMHO is crap after freezing. I don't spend the time to can or
freeze
> > things that I can get cheaply via commercial methods unless they are
hard to
> > find items or I just can't find the quality that I'm looking for at the
> > store (Collossal Cow Pea would be a good example, but only because dad
has
> > an electric pea sheller :-)
> >
> > As far as the safety thing goes.....that argument just doesn't hold
water
> > with me if you take the necessary precautions and do the job right. I am
> > part of a huge family (parents have 16 Brothers & Sisters combined) that
all
> > garden, can and freeze items. Not only within my family, but including
> > everyone I've ever *met* that cans, I have *never* heard of anyone first
> > hand that has gotten sick from something that they put up...and this
> > includes pickles and other products that we split up when my Grandmother
> > passed that were up to 8 years old (this was before it was universally
known
> > as being an *unsafe* practice to eat things canned more than a year
prior
> > <VBG> Sure, there will be a jar or 2 every year that lose their seal and
> > spoil, but they are easy to spot. OTOH, *Every* year during harvest
time,
> > there are quite a few freezer bags full of veggies, etc that are pitched
to
> > make room for the new crop....and *no* canned goods that are pitched for
the
> > same reason.
> >
> >
> >
> >
> >
> >
> >
> > > > >Until the lights go out. Or you want to mail some prize winning
good
> > stuff
> > > > >to your kinfolk. Canning is safe if you follow the rules. I can
alot
> > and
> > > > >freeze other things. Join us at rec.food.preserving, log on to
your
> > county
> > > > >extension site, visit the library. Very civilized places imho.
> > > > >Edrena
> >
> > > > also, most folks don't have a freezer that can accommodate sauce
from
> > > > five bushels of tomatoes.
> >
> > > Only an selfish asshole would keep more than they can use in a year...
> > > one bushel of tomatoes makes a year's supply (about 30 quarts). I
> > > give away extra tomatoes.
> >
> > Who said that the 5 bushels is for personal consumption? I logged in
just
> > over 73 five-gallon buckets full of tomatoes out of my garden last year.
> > Gave quite a bit away to friends, family and ~7 buckets to two sisters
at
> > Church to put up and still canned up 16 quarts of whole tomatoes, 6
quarts
> > of tomato juice, and 139 pints (yes 139!) of salsa myself. Almost a
year
> > later and I am down to less than a dozen jars of salsa and 1 quart of
juice.
> > We eat a good bit of salsa, but probably 90% was given away to folks who
had
> > some of the previous years crop and showed up with empty jars and asked
for
> > more. <G>
> >
> > Your love of name calling and holier than thou attitude really is an
> > inspiration to us all! Please seek help for that will ya?
>
> Anyone who spends as much time preserving vegetsbles as you claim is
> lying, desperately needs to get a life, both. Another anecdotal story
> telling ******* heard from, not a shred of proof, BIG MOUTH LIAR!
>
> You'd think by now even one of these creeps would shut me up by
> posting actual PROOF instead of verbose diatribe. You're not even
> exagerating, you sir are a ****ing lying douchebag bucket of shit.
>
>

Actually if you cared to check, you could see several photographic evidences
of my efforts last year in alt.binaries.food postings during July - August
of 2006( First batch was July 29, 2006 titled "Fiesta Time... Salsa is in da
house!" and the last picking was Monday August 21, 2006 Titled "If life
gives you Tomatoes".) Both of which have photos supporting my claims.

I must apologize however because I incorrectly remembered the amount of
Tomatoes and Juice put up last year....but here is a direct cut and paste
from the August 21st post since I know you will be disinclined to search for
the photographic evidence in the binary group history that disputes your
delusional belief otherwise.

Insert quoted text

This is the 4th and *smallest* picking of the season....and btw, that
section of countertop is 8 ft long X 32 inches wide and they are piled 2+
deep for the most part

So far I've put up 118 pints of salsa (mild,medium and "come on ice cream")
, 36 quarts of quartered tomatoes, 21 quarts of tomato juice, made 2 Caprese
salads (pics to come) and more bacon & tomato sandwiches than I can count
even with my shoes off. Oh, and also have given a dear sweet lady from
church at least seven 5 gallon buckets full for her own canning purposes
(there'll be one more on her front porch if I sneak it over *after* she goes
to bed :-)

End quoted text


I spent a whopping 3 Saturday afternoons on my salsa canning exploits and a
few hours here and there on the rest of the tomato products. But in the end
I really car not what you believe and have had my fill of your garbage laden
mind and mouth....Plonk!

Sheldon wrote:

> I seriously doubt anyone who's been at rfc a while doubts what I say
> I've done. Pictures of my crops and everything else I've ever claimed
> have been shown here many, many times over many, many years. I've
> never held back on posting pictures (posted some yesterday and today),


Have you considered or participated in any of the county fairs since you
moved upstate?

On Aug 14, 10:21?am, "KW" <keith_warrennospamatallteldotnet> wrote:
> "Sheldon" > wrote in message
>
> oups.com...> On Aug 14, 9:21?am, "KW" <keith_warrennospamatallteldotnet> wrote:
> > > "Sheldon" > wrote in message
>
> > roups.com...
>
> > > > On Aug 11, 4:19?pm, blake murphy > wrote:
> > > > > On Sat, 11 Aug 2007 02:58:29 GMT, "The Joneses"
>
> >
>
>
>
>
>
> > > > > wrote:
>
> > > > > >"Sheldon" > wrote in message
> > > > > oups.com...
> > > > > >> On Aug 10, 3:34?pm, "Kswck" > wrote:
> > > > > >>> Is there a definitive site you all use for information on
> canning
> > > tomato
> > > > > >>> sauce?
>
> > > > > >>> Usually, I just grind the tomatoes and make sauce and freeze it
> in
> > > gallon
> > > > > >>> bags. I want to try canning the juice/sauce rather than adding
> all
> > > the
> > > > > >>> ingredients for sauce, cooking it down and freezing it.
>
> > > > > >>> I would think that you must cook down the juice for a bit and
> then
> > > can.
>
> > > > > >>> One other question-can one spice the juice, say with onion and
> > > garlic,
> > > > > >>> before canning or is there a real problem with botulism with
> > > garlic?
>
> > > > > >>> I usually do around 2 bushels-want to expand to 4 or 5. I do
> have an
> > > > > >>> industrial size electric grinder (50 bushels in 8 hours-or so
> say
> > > the
> > > > > >>> literature it came with).
>
> > > > > >> You're much better off freezing tomato sauce, especially with
> large
> > > > > >> quantities. Canning was popular before the advent of freezers,
> with
> > > > > >> modern freezers canning can't hold a candle... freezing requires
> far
> > > > > >> less work, far less space, and is far, FAR safer.
> > > > > >> Sheldon
>
> > > Freezing is less work initially for sure....but I would debate whether
> is it
> > > a less expensive option in either the short or long run when you
> consider
> > > the cost of equipment and cost to maintain temp, etc. Also there are
> some
> > > things that I do that just don't freeze well. Tomato sauce is fine, but
> > > salsa IMHO is crap after freezing. I don't spend the time to can or
> freeze
> > > things that I can get cheaply via commercial methods unless they are
> hard to
> > > find items or I just can't find the quality that I'm looking for at the
> > > store (Collossal Cow Pea would be a good example, but only because dad
> has
> > > an electric pea sheller :-)
>
> > > As far as the safety thing goes.....that argument just doesn't hold
> water
> > > with me if you take the necessary precautions and do the job right. I am
> > > part of a huge family (parents have 16 Brothers & Sisters combined) that
> all
> > > garden, can and freeze items. Not only within my family, but including
> > > everyone I've ever *met* that cans, I have *never* heard of anyone first
> > > hand that has gotten sick from something that they put up...and this
> > > includes pickles and other products that we split up when my Grandmother
> > > passed that were up to 8 years old (this was before it was universally
> known
> > > as being an *unsafe* practice to eat things canned more than a year
> prior
> > > <VBG> Sure, there will be a jar or 2 every year that lose their seal and
> > > spoil, but they are easy to spot. OTOH, *Every* year during harvest
> time,
> > > there are quite a few freezer bags full of veggies, etc that are pitched
> to
> > > make room for the new crop....and *no* canned goods that are pitched for
> the
> > > same reason.
>
> > > > > >Until the lights go out. Or you want to mail some prize winning
> good
> > > stuff
> > > > > >to your kinfolk. Canning is safe if you follow the rules. I can
> alot
> > > and
> > > > > >freeze other things. Join us at rec.food.preserving, log on to
> your
> > > county
> > > > > >extension site, visit the library. Very civilized places imho.
> > > > > >Edrena
>
> > > > > also, most folks don't have a freezer that can accommodate sauce
> from
> > > > > five bushels of tomatoes.
>
> > > > Only an selfish asshole would keep more than they can use in a year...
> > > > one bushel of tomatoes makes a year's supply (about 30 quarts). I
> > > > give away extra tomatoes.
>
> > > Who said that the 5 bushels is for personal consumption? I logged in
> just
> > > over 73 five-gallon buckets full of tomatoes out of my garden last year.
> > > Gave quite a bit away to friends, family and ~7 buckets to two sisters
> at
> > > Church to put up and still canned up 16 quarts of whole tomatoes, 6
> quarts
> > > of tomato juice, and 139 pints (yes 139!) of salsa myself. Almost a
> year
> > > later and I am down to less than a dozen jars of salsa and 1 quart of
> juice.
> > > We eat a good bit of salsa, but probably 90% was given away to folks who
> had
> > > some of the previous years crop and showed up with empty jars and asked
> for
> > > more. <G>
>
> > > Your love of name calling and holier than thou attitude really is an
> > > inspiration to us all! Please seek help for that will ya?
>
> > Anyone who spends as much time preserving vegetsbles as you claim is
> > lying, desperately needs to get a life, both. Another anecdotal story
> > telling ******* heard from, not a shred of proof, BIG MOUTH LIAR!
>
> > You'd think by now even one of these creeps would shut me up by
> > posting actual PROOF instead of verbose diatribe. You're not even
> > exagerating, you sir are a ****ing lying douchebag bucket of shit.
>
> Actually if you cared to check, you could see several photographic evidences
> of my efforts last year in alt.binaries.food postings during July - August
> of 2006( First batch was July 29, 2006 titled "Fiesta Time... Salsa is in da
> house!" and the last picking was Monday August 21, 2006 Titled "If life
> gives you Tomatoes".) Both of which have photos supporting my claims.
>
> I must apologize however because I incorrectly remembered the amount of
> Tomatoes and Juice put up last year....but here is a direct cut and paste
> from the August 21st post since I know you will be disinclined to search for
> the photographic evidence in the binary group history that disputes your
> delusional belief otherwise.
>
> Insert quoted text
>
> This is the 4th and *smallest* picking of the season....and btw, that
> section of countertop is 8 ft long X 32 inches wide and they are piled 2+
> deep for the most part
>
> So far I've put up 118 pints of salsa (mild,medium and "come on ice cream")
> , 36 quarts of quartered tomatoes, 21 quarts of tomato juice, made 2 Caprese
> salads (pics to come) and more bacon & tomato sandwiches than I can count
> even with my shoes off. Oh, and also have given a dear sweet lady from
> church at least seven 5 gallon buckets full for her own canning purposes
> (there'll be one more on her front porch if I sneak it over *after* she goes
> to bed :-)
>
> End quoted text
>
> I spent a whopping 3 Saturday afternoons on my salsa canning exploits and a
> few hours here and there on the rest of the tomato products. But in the end
> I really car not what you believe and have had my fill of your garbage laden
> mind and mouth....Plonk

What you are is "whopping" liar... I see no links to any pics.

"KW" <keith_warrennospamatallteldotnet> wrote in message
...
>
> "Sheldon" > wrote in message
> oups.com...
> > On Aug 14, 9:21?am, "KW" <keith_warrennospamatallteldotnet> wrote:
> > > "Sheldon" > wrote in message
> > >
> > > oups.com...
> > >
> > >
> > >
> > >
> > >
> > > > On Aug 11, 4:19?pm, blake murphy > wrote:
> > > > > On Sat, 11 Aug 2007 02:58:29 GMT, "The Joneses"
> >
> > > > > wrote:
> > >
> > > > > >"Sheldon" > wrote in message
> > > > > oups.com...
> > > > > >> On Aug 10, 3:34?pm, "Kswck" > wrote:
> > >
> > > > Only an selfish asshole would keep more than they can use in a
year...
> > > > one bushel of tomatoes makes a year's supply (about 30 quarts). I
> > > > give away extra tomatoes.
> > >
> > > Who said that the 5 bushels is for personal consumption? I logged in
> just
> > > over 73 five-gallon buckets full of tomatoes out of my garden last
year.
> > > Gave quite a bit away to friends, family and ~7 buckets to two sisters
> at
> > > Church to put up and still canned up 16 quarts of whole tomatoes, 6
> quarts
> > > of tomato juice, and 139 pints (yes 139!) of salsa myself. Almost a
> year
> > > later and I am down to less than a dozen jars of salsa and 1 quart of
> juice.
> > > We eat a good bit of salsa, but probably 90% was given away to folks
who
> had
> > > some of the previous years crop and showed up with empty jars and
asked
> for
> > > more. <G>
> > >
> > > Your love of name calling and holier than thou attitude really is an
> > > inspiration to us all! Please seek help for that will ya?
> >
> > Anyone who spends as much time preserving vegetsbles as you claim is
> > lying, desperately needs to get a life, both. Another anecdotal story
> > telling ******* heard from, not a shred of proof, BIG MOUTH LIAR!
> >
> > You'd think by now even one of these creeps would shut me up by
> > posting actual PROOF instead of verbose diatribe. You're not even
> > exagerating, you sir are a ****ing lying douchebag bucket of shit.
> >
> >
>
> Actually if you cared to check, you could see several photographic
evidences
> of my efforts last year in alt.binaries.food postings during July - August
> of 2006( First batch was July 29, 2006 titled "Fiesta Time... Salsa is in
da
> house!" and the last picking was Monday August 21, 2006 Titled "If life
> gives you Tomatoes".) Both of which have photos supporting my claims.
>
> I must apologize however because I incorrectly remembered the amount of
> Tomatoes and Juice put up last year....but here is a direct cut and paste
> from the August 21st post since I know you will be disinclined to search
for
> the photographic evidence in the binary group history that disputes your
> delusional belief otherwise.
>
> Insert quoted text
>
> This is the 4th and *smallest* picking of the season....and btw, that
> section of countertop is 8 ft long X 32 inches wide and they are piled 2+
> deep for the most part
>
> So far I've put up 118 pints of salsa (mild,medium and "come on ice
cream")
> , 36 quarts of quartered tomatoes, 21 quarts of tomato juice, made 2
Caprese
> salads (pics to come) and more bacon & tomato sandwiches than I can count
> even with my shoes off. Oh, and also have given a dear sweet lady from
> church at least seven 5 gallon buckets full for her own canning purposes
> (there'll be one more on her front porch if I sneak it over *after* she
goes
> to bed :-)
>
> End quoted text
>
>
> I spent a whopping 3 Saturday afternoons on my salsa canning exploits and
a
> few hours here and there on the rest of the tomato products. But in the
end
> I really car not what you believe and have had my fill of your garbage
laden
> mind and mouth....Plonk!
>
>

I realize it is in bad taste to respond to one's own post, but in this case
I'll make an exception.

Due to the facts that (a) I am confident that Sheldon will respond to this
post with some snide comment that I'll never read because he has been added
to my plonk list and (b) he is likely too lazy and/or technically challenged
to find the posts in abf to which I've referenced....I have taken the photos
from those original posts and uploaded them to photobucket. The first is the
tomatoes (sans the 7 or 8 Five gallon buckets worth given to the sisters
that day) and the second is the very first batch of salsa put up in the 06
season.

http://s208.photobucket.com/albums/b...4thandLong.jpg

So Sheldon, put that in your pipe and smoke it. Or better yet, I've got at
least the same quantity of tomatoes ready to pick an put up sitting on the
vines right now. Why don't you come on down from that lofty perch of yours
and visit me & I'll show you just how easy it is to can in large quantities.

KW

"KW" wrote:
>>
> http://s208.photobucket.com/albums/b...Tomatoes%20200...
>
> So Sheldon, put that in your pipe and smoke it.

That pidling pile of tomatoes.... and those are all salad tomatoes, no
one preserves salad tomatoes. It'd be a damn shame to cook those.

On Mon, 13 Aug 2007 17:57:13 -0500, "Anny Middon"
> wrote:

>"Sheldon" > wrote in message
ups.com...
>> On Aug 13, 12:42?pm, "Anny Middon" >
>> wrote:
>>> > Post pictures. Until you do, you're just mouth.
>>
>> I seriously doubt anyone who's been at rfc a while doubts what I say
>> I've done. Pictures of my crops and everything else I've ever claimed
>> have been shown here many, many times over many, many years. I've
>> never held back on posting pictures (posted some yesterday and today),
>> you don't see any fanfare because folks are probably bored with them.
>> But you just arrived and all you are is a one excuse after another
>> NEWBIE BIG MOUTH! And I don't want to see any medals (anyone can take
>> pics of medals), I want to see what won the medals... show me your
>> farm, show me your crops, show me your kitchen, show me your kitchen
>> under a full head of steam, show me your tons and tons of whatever it
>> is you claim to have done.... and prove it's yours.
>
>While I'm certainly nowhere near the most prolific poster, Google Groups
>shows I first posted here in July, 2005. So I haven't just arrived.
>
>And I rarely read your posts, since you come across as a know-nothing
>blowhard.
>

got it in one, anny. add in a pathological propensity to call
everyone 'liar,' add disgusting ethnic slurs, and that's our sheldon,
the flower of long island.

your pal,
blake

On Tue, 14 Aug 2007 10:38:03 -0400, Goomba38 >
wrote:

>Sheldon wrote:
>
>> I seriously doubt anyone who's been at rfc a while doubts what I say
>> I've done. Pictures of my crops and everything else I've ever claimed
>> have been shown here many, many times over many, many years. I've
>> never held back on posting pictures (posted some yesterday and today),
>
>
>Have you considered or participated in any of the county fairs since you
>moved upstate?

i'm thinking he could do quite well in the pig division.

your pal,
blake

On Mon, 13 Aug 2007 17:32:03 -0500, Melba's Jammin'
> wrote:

>In article >,
> blake murphy > wrote:
>
>> On Sun, 12 Aug 2007 14:20:02 -0500, Melba's Jammin'
>> > wrote:
>>
>> >In article >,
>> > Pennyaline > wrote:
>> >
>> >> Melba's Jammin' wrote:
>> >> > In article >,
>> >> > Pennyaline > wrote:
>> >> >
>> >> >> remains closed. And I wouldn't mail a jar of beans or jam or picalilly*
>> >> >> to friends and folks with any delusion of it getting there intact. No
>> >> >> sir, they can stop by if they want some, or wait 'til the get-together.
>> >> >
>> >> > Why not? If properly packed there's no reason they shouldn't arrive
>> >> > intact. I've mailed across country and abroad both with great
>> >> > satisfaction of the recipients.
>> >>
>> >> Why not? Primarily because I have no need to mail preserves 'cross land
>> >> and sea.
>> >
>> >Well, there you go, then! :-)
>> >
>> >> But my experience with USPS and the major package carriers when
>> >> it comes to breakable items is they shouldn't be trusted with anything
>> >> more brittle than a damp sponge.
>> >
>> >Well, phooey on them!
>>
>> barb, the way you pack stuff they could drop it from airplanes with no
>> harm.
>>
>> your pal,
>> blake
>
>So, have you opened one of them yet?

i gave the raspberry-something jar to my girlfriend, and got a good
report. the cherry is yet to fall.

your pal,
blake

<snipped>

>> Canned tomatoes at their peak of ripeness are better than tomatoids in
>> January at the market. It is nice, too, to be able to control the amount
>> of
>> salt and other ingredients if one needs a special diet. And to do away
>> with
>> the high fructose corn syrup altogether. That stuff is in everything.
>> Edrena
>
> If what one wants is plain canned tomatoes the tinned at the
> stupidmarket contain nothing but tomatoes, are safer, taste better,
> are better quality, are less effort, and cost less than any one can
> put up at home[period] Right now is when tinned tomatoes are on sale,
> is when I buy them by the case. It's just plain stupid to home can
> plain tomatoes, as stupid as hand knitting plain white socks.
>
> Sheldon
>

But Sheldon:
Homemade pasta sauce with homemade sausage and homemade pasta makes more of
an impression on company (be it a new date, parents, neighbors, etc) than
the premade stuff.

In article >,
"Michael \"Dog3\" Lonergan" > wrote:

> Have you ever made tomato juice and canned it? My aunt used to can tomato
> juice every year and it was absolutely fantastic. She canned some with and
> some without seeds. I like the seeded better for some reason. Before
> summer is over I intend to make my first batch of pickles and I'd
> absolutely love to can some tomatoes and some tomato juice.
>
> Michael <- going shopping for a pressure cooker tomorrow

As a matter of fact I canned tomato juice yesterday. Two pints for the
Fair and four half pints for a friend of Chris'; I drank the remaining
two cups, hot. You should live this well.

Check in at r.f.preserving if you want canning info. Your primary
reference for the topic should be www.uga.edu/nchfp. Know that you
don't need a pressure vessel for most meatless tomato "stuff." And know
that pressure canning isn't exactly for a rank beginner. And know that
if you're planning to pressure can anything, you need a canner, not a
cooker. A canner, according to the NCHFP folks, must hold at least four
quart jars. Pay attention to that. If you want to can tomato juice,
you can waterbath process it in a Bigass� kettle with boiling water.
Check the NCHFP site or the fine people at rec.food.preserving. Also,
we have a very fine FAQ file located at:
http://www.jaclu.com/rfpFAQ/rfpFAQ.htm
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

"Michael \"Dog3\" Lonergan" wrote:
>
> Have you ever made tomato juice and canned it? *

Don't you think that's kind of redundantly silly... the stupidmarket
has enough brands to pick, choose, and refuse till your head is
swimming like you've had too many bloody marys. But I don't buy
tomato juice... I make my tomato juice from tomato paste... it's much
better because you can custom dilute to your own taste, it costs much
less, and itsy bitsy cans of paste take up practically no room at
all. Tomato paste is pure tomato with nothing added. And in fact
when you buy tomato juice every single brand is made from
reconstituted tomato paste... you pay a big premium for large
expensive containers and to ship all that water, and storeage and
shelf space at the stupidmarket... and scads of money for advertising.

Sheldon

On Aug 14, 1:53?pm, blake murphy > wrote:
> On Tue, 14 Aug 2007 10:38:03 -0400, Goomba38 >
> wrote:
>
> >Sheldon wrote:
>
> >> I seriously doubt anyone who's been at rfc a while doubts what I say
> >> I've done. Pictures of my crops and everything else I've ever claimed
> >> have been shown here many, many times over many, many years. I've
> >> never held back on posting pictures (posted some yesterday and today),
>
> >Have you considered or participated in any of the county fairs since you
> >moved upstate?
>
> i'm thinking he could do quite well in the pig division.

Yeah, pig calling... and you show up!

Ahahahahahahahahahahahahahahahaha. . . .

Sheldon

On Aug 14, 8:03�pm, Sheldon > wrote:
> *"Michael \"Dog3\" Lonergan" wrote:
>
>
>
> > Have you ever made tomato juice and canned it?
>
> Don't you think that's kind of redundantly silly... the stupidmarket
> has enough brands to pick, choose, and refuse till your head is
> swimming like you've had too many bloody marys. *But I don't buy
> tomato juice... I make my tomato juice from tomato paste... it's much
> better because you can custom dilute to your own taste, it costs much
> less, and itsy bitsy cans of paste take up practically no room at
> all. *Tomato paste is pure tomato with nothing added. *And in fact
> when you buy tomato juice every single brand is made from
> reconstituted tomato paste... you pay a big premium for large
> expensive containers and to ship all that water, and storeage and
> shelf space at the stupidmarket... and scads of money for advertising.

He http://www.redgold.com/sacramento/products.asp

All brands are made the same, in fact all the tomato juice brands are
made in the same regional plants, they simply fill the appropriate
containers and slap on the different labels... if you notice one brand
tastes a bit different from another it's because tomato juice is
permitted to contain added salt and citric acid (paste is not
permitted to add anything), and each brand adds stuff to their own
specs, as well as diluting to their specs. And who knows the heritage
of the tomato paste used (probably all from just a few regional paste
plants, the tomato juice plants probably use paste from 55 gallon
drums or some such.

Btw, you can't make tomato paste at home, not a product that would be
nearly as good as the commercial product, and for the same reason I
don't believe anyone can make decent tomato juice at home... the
commercially prepared product is not cooked to remove excess water.
Very expensive and elaborate vacuum extraction equipment is used, the
same that is used to make OJ concentrate (both are fruit and are
briefly heated but not cooked). Btw, OJ made from concentrate is a
better product than what's in the packages that say "not from
concentrate"... it's a marketing ploy to steal your money. And frozen
OJ concentrate is a better product than reconstituted (obviously).
And unless you have citrus growing in your back yard frozen
concentrate is a better product than so-called fresh citrus from the
stupidmarket.

That said, freezing to preserve food at home ALWAYS produces a
substantionally superior product to home canned, especially
nutritionally. Home canning may be a fun diversion to wile away the
hours and weeks and months of those who don't have a life (obviously -
if you have that much time), but it's not smart. Preserving salad
tomatoes by any method... just doesn't get more stupid... as stupid as
turning USDA Prime beef filet into tube steak.

Sheldon

"Sheldon" > wrote in message
oups.com...

>Btw, you can't make tomato paste at home, not a product that would be
>nearly as good as the commercial product, and for the same reason I
>don't believe anyone can make decent tomato juice at home... the
>commercially prepared product is not cooked to remove excess water.

Once again you're showing your extreme ignorance when it comes to cooking.

My Italian grandmother used to regularly make homemade tomato paste. My
mother remembers when she was a small girl still in the old country watching
her mother and grandmother make tomato paste. My sister regularly makes
conserva -- a seasoned tomato paste.

All are superior to canned products. But then I wouldn't expect someone who
thinks tomato juice made from canned tomato paste is superior to tomato
juice freshly made from vine-ripened tomatoes to know what's really good.

Anny

Anny Middon wrote:

> While I'm certainly nowhere near the most prolific poster, Google Groups
> shows I first posted here in July, 2005. So I haven't just arrived.
>


Au contraire, a two - year tenure here marks you as an utter and
complete noobie. In fact I've been here about *nine* years and I
still consider myself something of a noobie...quite a few have been
here far, *far* longer than me.

So be grateful that Sheldon is taking the time to "show you the
ropes", kid...

:-D


--
Best
Greg

On Wed, 15 Aug 2007 13:39:26 -0700, Gregory Morrow
> wrote:

> Sheldon is taking the time to "show you the
>ropes", kid...

Sheldon...showing you the ropes? He is a colossal buffoon.
Killfiled him in 1994.

Ward Abbott wrote:

> On Wed, 15 Aug 2007 13:39:26 -0700, Gregory Morrow
>
> > wrote:
> > Sheldon is taking the time to "show you the
> >ropes", kid...
>
> Sheldon...showing you the ropes? He is a colossal buffoon.
> Killfiled him in 1994.



"Beaver, I'm worried about The Ward..."


;-)


--
Best
Greg

"Ward Abbott" > wrote in message
...
> On Wed, 15 Aug 2007 13:39:26 -0700, Gregory Morrow
> > wrote:
>
> > Sheldon is taking the time to "show you the
> >ropes", kid...
>
> Sheldon...showing you the ropes? He is a colossal buffoon.
> Killfiled him in 1994.
>
>

Shelwho?......For some season, I don't see posts from a
Shellypoo...anymore.......
It's made rfc a lot more pleasant and I highly recommend the experience.