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08-12-2011, 06:05 PM | #1 |
Deactivated
Growing into something beautiful...
Join Date: Jun 2007
Location: South Dakota
Posts: 8,169
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No cracks, spots or bruises? Really?
Everything I read on canning says to choose ripe tomatoes free of cracks, spots, soft spots, etc. I have no idea what garden they are growing their food in, but if I tossed all my 'defective' tomatoes I would seriously have about 1 lb instead of 30. Why should it make any difference if I am turning them into sauce? I plan on picking through and using the worst ones for sauce and then hopefully having enough 'nice' ones left for salsa.
(And yes, I am freaked out a bit by gnarly looking tomatoes and would love for them all to look perfect and untouched by bugs, but that is not the reality of my garden and I didn't plant 30 tomato plants for nothing.) |
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