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Canning Pears and Tomatoes



Now I have canned a lot of times with my Grandmother. However, I was under the age of 15 and didn't really care to remember the process. Now that I am older, I have been dying to revisit the canning years of my childhood. We recently moved (more on that this Saturday!) and I have the great privilege of staying with my Grandma and Grandpa for a while. I have turned into a sponge, I am trying to gleen as much information off of my Grandma as possible. My Aunt put it a great way, she said my Grandma was her wikipedia! How awesome is that!

Last week my uncle brought down pears and tomatoes that needed to be canned the same day. So much for our plans, but it was such a great informative day. We began with the pears.


Little itty bitty one bite pears... I took us 4 hours to peal and core these suckers.. Then we put them in jars and pressure canned them. I believe we canned 14 quarts of pears.

Next up... Tomatoes


Now I haven't had a decent tomato all summer long due to money, so I was very excited to see these juicy beauties!

First step is to get those skins off.



Next we placed them in jars.


Then for the canning process


Pressure is rising!

We canned 12 quarts of tomatoes that day as well. I learned a great deal and can't wait to learn more!




Comments

  1. Love this, in the last 3 y7ears I have learn to can again too. I use to help my mom & aunts when I was a kid. I also got my first pressure canner last year. was scare to death of it the first couple of times I used it. And now I'd be lost without it. It is great that your Grandmother is teaching you. We really need more people learning to can their own food.

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Frugal Tip Tuesday is a weekly
series here at Frugal Farmhouse.
I want to share easy tips and tricks
to help you along your frugal journey.




How many times have you started making something only to realize that little container of buttermilk you bought 6 months ago is expired. Has it really been in there that long?

Here is a quick way to make buttermilk out of regular milk.

Ingredients:

-Milk (just under 1 cup)
-1 Tablespoon White Vinegar or Lemon Juice

Put the vinegar (or lemon juice) in the bottom of a liquid measuring cup. Then fill it up to the 1 cup line with milk.

Let it stand about 5 minutes. Then you have Buttermilk! It gets kinda chunky, this is normal. Now you can use it in any recipe just as you would buttermilk.