Pictured is stewed tomato, salsa, spaghet sauce, tomato juice, marinara, ketchup, pickles, cranberries, gooseberry jam and ancient peaches from years gone. All sourced from a pretty modest sized garden. Not shown is sauerkraut and frozen corn
You must log in or register to comment.
Bonus pickles I couldnt get to upload with the post
How do you keep them from becoming soggy af and yeasty?
Idk about yeasty but all I put in is vinegar, garlic, bay leaf, dill and sometimes mustard seed if I want them hot. But I think the trick to keep them from getting soggy is to cut off the blossom end, at least that’s what I do and never have an issue
I do need to do that on my next batch. But also the main difference is you use vinegar and I’m just doing salt brine. Other than that, same ingredients between us.
Cutting off the blossom end is a game-changer.
I read this before but never did it.
Fuck it. Im-a do it
im no canning expert, but im pretty sure those are jars.
Any particular reason you didn’t leave the rings on the cans? I’ve never seen canned food stored with only the top on it like that.
Okay, how much space do the tomato plants take up? Maybe I can achieve something similar in our own garden.
I had 20 plants 4 rows of 5, they didnt take up excessive space. There were super sauce tomatoes, beefsteak, Roma and one cherry tomato bush.
