I labored quite a bit on Labor Day this year.
I woke up early for some coffee and swapping. I baked a peach cobbler and added it to a box that contained a basket of tomatillos, two jars of jam, and some cut flowers. Then I headed over to my friend Marcella’s house for a good old fashioned food swap.
I traded the goodies listed above for a bunch of tomatoes (including a whole peck of paste tomatoes!), two heads of cabbage, and some horseradish root.
After some errand running I headed home for a marathon day of canning.
I started with a Spicy Tomato Spread. This is one of my all-time favorites.
5lbs. of Brunty Farms tomatoes, lime juice & zest, red pepper flakes, lots of fresh ginger, and some of Karen’s honey.
I brought it to a boil and then reduced it to a simmer. It was on the stove for about 3 hours – it takes a long time for tomatoes to get jammy.
This stuff is soooooo good. I love it in the middle of a grilled cheese and my very favorite way to enjoy it is over some Lucky Penny chevre with crackers. It is sweet and spicy. Really delicious. I have another 5lbs. of tomatoes on standby so I’ll do another batch of this in the next day or two.
Since this jam takes so long I also managed to get in a batch of V10 tomato juice. I used Marcella’s tomatoes for this one.
Here is the start of my V10.
For the soup I used my tried & true oven roasting method.
It went through the food mill and into my stock pot. I seasoned it with some salt and pepper and some red pepper flakes. I also added two pints of my homemade (pressure canned last winter) veal stock. I brought it to a boil and then I pressure canned 3 quarts and 4 pints of soup.
The final project of the day was a White Peach and Red Raspberry Jam.
I picked up a peck of white peaches from my friends at Huffman last Thursday at the Highland Square Farmers’ Market. I blanched and peeled them Sunday. 8 lbs. went into the freezer and 3 lbs. were mixed with some Black Dog Acres honey and put into the fridge to await a future jam session.
As it was nearing the end I sampled and realized it was a bit tart. But instead of adding a touch more honey I reached for the sugar bowl (Actually it’s more of a tub. I buy sugar in 15lb bags and keep it in a big Rubbermaid tub).
Oops! Mind you it was about 8pm by now and I’d been canning since noon. It was an accident so it’s not a true spread – the addition of sugar made it a jam.
It’s delicious though. And both Spicy Tomato Spread and White Peach and Red Raspberry Jam will be available this Saturday at the market.