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[Bunjov AT aol.com]

Your chastisement is well taken!
 
How different are the green tomatoes from tomatillos?
 
 
In a message dated 9/20/2008 10:27:26 A.M. Pacific Standard Time,  
lurine AT softcom.net writes:

NO  EXCUSE!  Anyone can can and it doesn't take an Einstein!  If you can  use 
the computer, you can do canning.  AND, once you've canned  anything, you'll 
be hooked because you won't be able to go back to the  store bought "stuff."

As to dehydrating, use the great outdoors!   You've got all that sun and 
heat, don't waste it.  Get a couple of  screens and lay your veggies or fruit 
between them.  I wouldn't set  them in direct sun but the heat alone will do 
the job.  Flip them  every hour or so.  It sure works up here real well.

I finally have  a canning kitchen, sorta <g>  It is way to hot here in the  
summer to use the kitchen for hours of pressure canning.  I,  personally, 
much prefer a steam canner to a boiling water bath.  I  already have shelves 
of jam and if you use Pomona Pectin instead of the  stuff you usually find on 
the grocery shelves, then making 7 jars of jam  takes exactly 30 minutes, 
start to finish!  Even with the carpel  tunnel, I can make strawberry jam in 
30 minutes -- hull, whiz in the  blender, toss in the jam pot, add the 
calcium water, dump in less than  half the amount of sugar most recipe 
recommend which I blend with the  Pomona Pectin, bring to a boil, jar, 
process for 7 minutes (5 minutes at  sea level).  Take the little darlings 
out and your done.

Today  I'll be making green tomato salsa verde.  Green tomato because the  
tomatoes just aren't getting to red this year due to the 60 days of no  sun. 
The 7 jars of salsa verde will take an hour.  Lots more chopping  to do and 
they process 20 minutes.

But the taste difference!   And the price difference!!!

Lynda
----- Original Message -----  
From: <Bunjov AT aol.com>


> We've already picked all the  tomatoes we're going to have. The plants are
> drying out now, and  they're done. That's what makes me wonder about the 
> zone.
>  Neither one of us does canning of any sort - she works and I don't know  
> how
> - but we've made red sauce, tuna-stuffed tomatoes and  BLT's until we can't
> stand  it any more. And given them away.  People at her office run and hide 
> now
> when  they see her  coming in with a box or a paper bag.
> I have long wanted a dehydrator.  Or I could probably use my oven. The top 
> of
> the range has to  be lit with matches, but the oven does have a pilot 
> light,
>  and seems to me to be just right for drying stuff.
> Also for bowl after  bowl of yeast dough rising.
> I can't wait for cooler weather - so I can  bake again! Store-bought 
> plastic
> bread don't get  it!

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