SO.........I have just finished hauling 18 bags filled to the brim of fresh, picked yesterday, red ripe and juicy, Indiana home grown tomatoes out of the Durango and into the house!
(And I was going to start my sewing today.)
Easier Home Canned Tomato Juice:
Wash the tomatoes. Quarter the larger ones to fit into the intake chute of your juice extractor. Have a large plastic liner in a basket handy to empty the pulp in to discard.
Place the tomatoes through the extractor measuring the juice and emptying it into the stock pot. Season with salt, lemon juice, hot peppers, and anything else your family likes. Harry uses 3-4 hot peppers per quart. Whew!
When the processing is complete cool the jars sitting on clean tea towels for 24 hours. Store for up to a year in a cool dark place.
NOTE: This is from my first test batch and I used my large soup kettle and about 12-15 pounds of tomatoes which yielded 5 quarts of juice. I added 1 1/2 jalapeno peppers to this batch along with the salt and lemon juice. It was mildly spicy, you tasted the peppers but it did not burn. Just an FYI in case you were wondering. Now off to do more, 16 more sacks of tomatoes await me.
|I see a big bag of kitchen goodies in a cheery red bag!|
I plan to start a special gift for my best friends recently married daughter. (I have known her since her birth!) The newlyweds reside in North Carolina and enjoy day trips to the city, beach, and she likes to fool around in the kitchen a bit too. So I am planing a bright happy tote bag stocked with kitchen treasures.
So, yesterday I made it and stocked it in my mind! Next I went to the RED WOVEN crate of fabric and after touching every single piece of fabric, selected a red and white pillow ticking for the outside of the bag. Then I choose a deep deep dark red with cream fine cotton print for the liner. My next challenge was to find the correct weight flat batting to place between the layers. Happily it was in the first trunk I looked into! In my mind I saw a big antique button as the closure held in place with red ribbon and red strapping for handles. Easily these items were found and I am happy.
After finishing the loads of laundry I had going I pitched the fabrics into the washer as is my habit ALWAYS to wash and dry all of my fabrics before I start cutting! I am ready to start.
|I wish you could smell these!|
This recipe is all over the Internet. Every place I looked it was there so I have no idea of it's origins. I used the one found on inspiredtaste.net only because it was the first one I clicked onto.
Ingredients for Fudgy Brownies:
10 T. butter
1 1/4 C. sugar
3/4 C. + 2 T. unsweetened cocoa
1/4 t. kosher salt
1 t. vanilla
2 large cold eggs
1/2 C. all-purpose flour
2/3 C. chopped nuts, optional
Place the oven rack in the lower 1/3 of the oven and preheat to 325 degrees F. Line the bottom and sides of an eight inch square pan with foil or parchment paper. leaving overhangs.
Form a double boiler by placing a small amount of water in a pan and bring to a simmer. Set a heat proof bowl above the simmering water, Be sure the water does not touch the bottom of the bowl. Combine butter, sugar, cocoa and salt in the bowl and stir occasionally as the butter melts.
After the butter is melted and the mixture is stirred together remove it from the heal and cool for 5 minutes. It should be warm not hot.
Stir in the vanilla with a wooden spoon. Next add the eggs one at a time stirring vigorously after each. When the batter is thick and shiny add the flour stirring until incorporated. Now beat for 40 or 50 strokes. Stir in the nuts.
|16 lovely squares of deliciousness!|