Too Many Tomatoes/Cucumbers
#11
Power Poster
Join Date: Mar 2011
Location: Ontario, Canada
Posts: 41,538
I do mine up in the summer for the winter so.... about 6-9 months is about when I get them used up. You could probably keep them longer because they get like giant solid ice cubes. I usually try to use all my freezer supplies in the 6-9 month time frame. I know that the frozen food guide says to use up frozen stuff within a year to avoid freezer burn. I don't know that the tomatoes would get freezer burn because you are removing the skins when you take them out.
#12
Super Member
Join Date: Feb 2011
Location: Quilting, crocheting, sewing and crafting in my Sewing Room...Peaceful and wonderful !!
Posts: 5,317
oh canning is the way to preserve besides freezing.. We have done that for years ! although a friend swears by dehydrating as well .. so the choice is yours.
#14
We wash and clean the tomatoes, cut them in 6 to 8 parts and freeze them in quart freezer bags. I then use them to make tomato sauce, tomato soup or just add them to dishes. From cucumbers and zuchini I used to make relish. I used to make my own ketchup too. To lazy now. We eat them in home made sushi and cucumber salads.
Last edited by Annaquilts; 07-23-2012 at 07:50 AM.
#16
Junior Member
Join Date: Nov 2011
Posts: 203
I love homemade salsa too. I have learned to can my tomatos in a slight puree form(that the consistance I like) and go fresh from there. I have not found a homemade canned salsa that isn't mushed but that is because of the time it need in for the canning process.
#17
Last year I grew cucumbers to make pickles you don't have to have a pressure cooker for that.
we also ended up with a lot of green tomatoes in September and October so I made ChowChow which is a relish with green tomatoes, green peppers, onions and cabbage, spices, vinegar and sugar.
we also ended up with a lot of green tomatoes in September and October so I made ChowChow which is a relish with green tomatoes, green peppers, onions and cabbage, spices, vinegar and sugar.
#18
Senior Member
Join Date: Jul 2011
Posts: 490
We grow tomatoes and cucumbers and at some point usually have more than we can eat or give away. I can but do not have a pressure canner yet. I prefer fresh salsa, so not sure if I want to start trying out recipes for canning that yet. What do you do with extra tomatoes and cucumbers?
#20
Senior Member
Join Date: Jan 2007
Location: Michigan's Upper Peninsula
Posts: 857
We make bean salad when our brother-in-law has an abundance of green beans, cukes, tomatoes, and onions. Cook the green beans in saucepot until color is set, but beans are still crisp. Drain and cool. Add cut up cukes, tomatoes and onion to taste for a cold salad. We prefer homemade dressing of cannola oil, red wine vinegar, salt, pepper, celery seed, garlic powder, parsley, Italian seasoning, and pinch of sugar. Allow to marinade, best if overnight! If you make enough, you'll have some "deli like" salad for a couple of days. It's a great contribution for a potluck dinner, too.
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