Totally Tomatoes

We love sharing our grown or prepared food with family and neighbors- especially when we have an abundance of it! Our next door neighbor, Stan, is a single guy that smiles cheek to cheek when we're at the door. We like to deliver homemade goodies or fresh eggs whenever we can. Someone's gotta look out for those single guys, right? Well, one day that single guy brought over this basket. It was full of beautiful ripe apricots, plums, and apples. As a thank you, we emptied it and sent it back over full of fresh eggs and a variety of garden tomatoes. I mean we couldn't just send over an empty basket!

He's been telling his friends at work about our eggs and wants a business card to pass out (?!). Um, I'll work on that...haha. Anyway, we went crazy this summer with a variety of tomatoes from our garden. Some of them were as big as my face- and I have a big face! These tomatoes are just from one day of picking...

We struggled to keep up with the tomato harvest this year because it fell right during summer break with so much vacationing and swimming to keep us otherwise occupied. Of course we made salsa, but that doesn't stay fresh for very long. You can freeze it or cook and bottle it, but it's just not the same. We ate tomatoes with eggs for breakfast, with sandwiches and salads at lunch, and pasta and pizza at dinner...but we still had so many left!

Tired of our kitchen and fridge covered in tomatoes, my hubby finally just made a huge batch of stewed tomatoes. He cut up the large tomatoes and left the cherry tomatoes whole. Crushed garlic, onion, basil and herbs from our garden, salt and sugar (to taste) all added wonderful flavor and aroma. Our house smelled like Italy (well, I've never been to Italy, so I'm only guessing). These all stewed in the crock pot for the day and then we bottled what we wouldn't be able to eat that week.

We bottled some in large jars as well and used those already to feed my extended family the best pasta dish I've ever had. Hubby made homemade spaghetti noodles (I'll post later) and meatballs and poured the tomatoes over the top. We've also put it in the blender when we've needed a sauce that's not so chunky. Hubby's all time favorite is to put this on a slice of my homemade french bread with mozzarella, basil, and some 18 yr old balsamic we got while on vacation. Yum!

Enjoy your tomato harvest!

The Never Ending Apple Story

A major reason why I haven't posted in a while is that we have been so neck deep in apples over here! (Also, it's been summer vacation and we've been having a great time soaking up the sun and having fun.) Anyway, as part of our Apple Extravaganza, we made apple pie filling.

I don't have a recipe for this, but it's simple enough. I basically follow the same process as the applesauce, but after most of the water is drained, I add butter, salt, lots of brown sugar and cinnamon, and thicken it with corn starch (corn starch and water, whisk together, mix in gradually) until it's the taste and consistency that I want for my pie filling.

Next time I make homemade apple pie, it should be a cinch!

After making all that apple sauce and apple juice and apple pie filling, not to mention Jeepers biting into every apple he could get his hands on, we still had apples. What more could we do? Well I thought about JoJo and how her favorite oatmeal is apple cinnamon with those pieces of dried apple in them. Of course! Dried apples! One of the simplest ways to preserve food and it can be used in so many things- oatmeal, pancakes, muffins...

I just filled a jelly roll pan full of apples (that had been soaking in lemon water) and placed them on super low heat in the oven for a few hours until they were dry enough to store. I feel using the oven is cheating, especially when it's so sunny here, but I just wanted to be done with apples and this way is a lot faster.

Here's a picture of just a portion of our apples filling our bathtub.

And here's my Aunt Julie helping JoJo pick apples off their tree. And here's hubby pretending to be happy with me taking a picture of him picking apples...what a good sport.

and then more juicing...

more juicing...

more juicing...in my lovely pjs... freezing the juice would have been much easier, but we have to have space for our orange juice, lemon juice, bread, rolls, jam- things that have to go in the freezer.

I'm happy to announce we are DONE with apples, for now anyway. Whew- glad to get that off my chest.

Apple Extravaganza

Here in the Arizona heat, we have one type of apple that grows really well- Anna Apples. They're sweet and crisp. We have an Anna apple tree in our yard, but it's young and we only got about 10 apples from it this year...however between my neighbors, family, and friends, we picked more apples than we could even fit in our kitchen! We filled the bathtub with apples to wash them.

The counter was covered in bags and boxes of apples, plus we had 4 garbage bags full on our kitchen floor!
We sorted them- small, medium, large. Large apples were used to make applesauce and apple pie filling. Medium apples kept for eating. Small ones for juicing.
Here are JoJo and I with a corer, peeler, slicer. We borrowed this from my Aunt Julie, after we cleaned her apple tree clean (thanks Julie)! It was so easy to use that JoJo did an entire bowl of apples all by herself.

Once we turned the apples into slinkies, I diced them and let them hang out in lemon water until the were ready to cook.

Applesauce is super easy and I don't really use a recipe. I just let the apples simmer with cinnamon sticks until they were soft enough to mash. I drained most of the water and added salt, lemon, brown sugar, and cinnamon.

After mixing and tasting to our satisfaction, we funneled the warm, yummy sauce into freshly boiled jars. We wiped the rims clean, screwed on the lids, and let them steam in my mom's canner for 20 minutes.

We made some chunky and some smooth, but it is all delicious!

We had many, many apple juice making sessions. The kiddos had fun taking turns with the masticating juicer.

We had to make sure to keep everything hot and clean. The apple juice we heated to 160 degrees and put them directly into hot jars to keep bacteria from entering. Then into the canner for a 30 minute steam bath. I love when you take six jars out of the bath and you hear six perfect "pop"s when they come out! That way you know they sealed.

Our first batch of juice we didn't strain and you can see it's pretty thick. Our third batch of juice we strained twice and it started resembling the consistency of normal apple juice.

The great thing too is all those apple peels, cores, and fibers feed the chickens and keep them happy. Don't you love when nothing goes to waste?