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["Lynda" <lurine AT softcom.net>]

They're juicier and the taste is tad different.  All and all, they work just 
fine.  Besides, the tomatillos got eaten by the critters and the green 
tomatoes didn't <g>

Lynda
----- Original Message ----- 
From: <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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