Heirloom Tomatoes & Squeezo Machine

My Favorite tomatoes for slicing and eating plain are the heirloom varieties. They are flavorful and come in so many unusual colors. Aren't these green ones gorgeous? They are fully ripe and this beautiful bright green color. The best tasting though, this year, was the dark ones that had a purple/black skin with a reddish pink flesh called Pierce's Pride. It's pictured here on the plate with the green variety and a delicious yellow tomato.

We also like the big tomato varieties for sandwiches, such as Big Boy or Beefsteak.

And the best for cooking into a sauce are the Roma varieties. This year I found an Amish tomato that was like the Roma only much bigger. The reason the Roma tomato is good for making sauce is because it is a fleshier tomato with less juice and so it thickens beautifully. With the amount of tomatoes we grow though almost every variety ends up in my tomato sauce.

I use this squeezo strainer to remove skins and seeds from the pulp. Mine is very old (at least 50 years). One can buy them new for over $200 new, but I did see quite a few up for auction today on ebay starting for a lot less money. It's a very handy machine for making tomato sauces as well as apple sauce. There is a crank on one side. Out the other side of the squeezo comes the skins and seeds, which we toss into the compost. The large funnel at the top is where the blanched product goes in, and then there is a spout out the front where the pulp comes out. We attach it to our picnic table because it can be quite a juicy mess.

Nothing can be simpler than cooking down this sauce and processing it up for winter storage. Every modern canning book will have picture instuctions for how to can or process tomato sauce. These books can be purchased any place where canning jars and other canning products sold.

Here the the girls and Noah are helping to make applesauce last fall. We get our apples from one of the many orchards just south of the Missouri River. We usually combine a juicy sweet Gala or similar type apple with some tart Jonathon's for our applesauce, which I also process for winter use. Look here to see my canning recipes for the best salsa and old fashioned cucumber relish.

Stuffed Jalapeno Peppers

2 Dozen Large Jalapeno Peppers

1 lb of SHIMECAS ITAILIAN SAUGAGE OR BOGOULIAS Cooked

3 CUPS OF SHREDDED PARMASEAN CHEESE

2 BRICKS OF CREAM CHEESE

AND MINCED GARLIC TO TASTE

Slice peppers in half, clean out insides, mix remaining ingredients together and stuff inside pepper halves, bake for 20 minutes in a 375 degree oven. Serve with ranch dressing as a dip on the side.

This recipe is so good and simple. It takes a little time to get it prepared unless you have help, but it is well worth it and perfect for a football season half time snack.

It came from my husband's cousin's wife, Debbie. I substitute any italian sausage that I like as I am in the country and don't have this brand available.

Best Old Fashioned Cucumber Relish Recipe

4 cups chopped, unpeeled cucumbers (about 4)

1 cup chopped green pepper (about 2)

½ cup chopped sweet red pepper (about 1)

3 cups chopped onion

3 cups chopped celery

¼ cup salt

3 ½ cup sugars

2 cups white vinegar

1 tablespoon celery seed

1 tablespoon mustard seed

Chop all vegetables with a food processor, place in plastic bowl and sprinkle with ¼ cup salt let stand 4 hours. Drain thoroughly in colander, squeeze with hand to get all liquid out of veg. Combine sugar, vinegar, celery seed and mustard seed. Bring to a boil, stirring until sugar is dissolved. Stir in drained vegetables. Simmer 10 minutes; add a few drops of green food color. Pack into jars to within ½ inch of top. Put on cap, screw brand firmly tight. Process in boiling water bath 10 minute. Yield: 5-6 pints.

This is another recipe from my mother in law, Doris. It is an old recipe from her old Ball canning book. It's not in any of my canning books and I could not find relish recipes anywhere on the web with celery. It's a wonderful recipe worth sharing and a great way to make use of all those cucumbers coming out of the garden. Enjoy!

The Best Salsa Recipe for Canning

30 tomatoes peeled and chopped
2 green bell peppers
2 red bell peppers
10 cups chopped onions
10 cloves garlic
4-5 yellow banana pepper or 1 cup chopped jalapenos
1/2-3/4 cup sugar
2 cups vinegar
8 teaspoons pickling salt
2 teaspoons black pepper
2 large cans tomato paste

Simmer 1 1/2 hr, stirring often, at the end of cooking time add 1/2 bunch of cilantro if desired.
Jar and process, 35 minutes for pint jars and 45 minutes for quart jars.
Makes 17 pints

Enjoy!

This recipe came from my mother in law, Doris. She got it from her Canadian friend Fran.

We use less sugar and more jalapenos. Either way it is delicious and a great way to make use of all those garden tomatoes.

We use this salsa in place of rotel for a cheese dip, also added to mashed avacados with lime juice for guacamole and my hispanic friends like to eat it on rice. And of course, it's used as a dip for tortilla chips or topping on other mexican dishes.

Fresh Eggs

These eggs are just gathered and washed before I put them up.

The blue and green eggs are from our Aracana chickens. Aren't they pretty?!

The brown eggs are laid by our black australorps and yellow buff orphingtons.

We are getting more chicks this week from the Cackle Hatchery here in Missouri. The little peeps are so sweet, I'll be sharing them in a future post.