They're coming in fast now!

ContainerTed · July 17, 2012

Here's some of yesterday's day harvest. Note the basket with only Dwarf Yellow/Gold Toms. Seed production is keeping me extremely busy. I'm still getting some fruit that had sunscald and some with cracking due to excess rain after being excessively dry.

The middle picture has some of Craig's Purple and White sweet peppers showing.

The last picture is of the juice I make. Those 9 quarts and 1 pint started as 16.5 quarts that came out of the food mill. It took about 6 hours to reduce it.

It's thick and ...... and .......... Ooooooh!!!! .................. I just luv it.

JamesL · July 17, 2012

Nice work Ted.
What's in the juice? Is it just a varietal mix of whatever you've got?

Crandrew · July 17, 2012

As always Ted is a machine! So what do we have to do in order to get a few seed of those sweet peppers?

PA_Julia · July 17, 2012

Ted,

Fantastic work!!
Everything looks as it should meaning that it looks absolutely delicious!!

Julia

ContainerTed · July 17, 2012

When I'm saving seeds, I cut the tomatoes open and use the tip of the knife to get the seeds out. When I'm done, I cut the two pieces into small "chunks" and they go to the Back To Basics Food Mill. So, whatever is moving thru the seed saving process goes in and, (note the picture of the smaller stuff in the large white tub), I throw in whatever else is on the counter that day. The only other thing in there is some canning salt (1 tspn per quart) and, if I think it needs it for MY taste, a little bit of cane sugar. Then, a boiling water bath and let'em cool.

JamesL · July 17, 2012

Like the methodology. Simple and streamlined. Thanks for sharing!

July 17, 2012	#4
PA_Julia Tomatovillian™ Join Date: Mar 2012 Location: Princeton, Ky Zone 7A Posts: 2,208	Ted, Fantastic work!! Everything looks as it should meaning that it looks absolutely delicious!! Julia __________________ Personal Best- 4.46 LB Big Zac 2013

July 17, 2012	#5
ContainerTed Tomatovillian™ Join Date: Jul 2008 Location: 6a - NE Tennessee Posts: 4,538	When I'm saving seeds, I cut the tomatoes open and use the tip of the knife to get the seeds out. When I'm done, I cut the two pieces into small "chunks" and they go to the Back To Basics Food Mill. So, whatever is moving thru the seed saving process goes in and, (note the picture of the smaller stuff in the large white tub), I throw in whatever else is on the counter that day. The only other thing in there is some canning salt (1 tspn per quart) and, if I think it needs it for MY taste, a little bit of cane sugar. Then, a boiling water bath and let'em cool. __________________ Ted ________________________ Owner & Sole Operator Of The Muddy Bucket Farm and Tomato Ranch Last edited by ContainerTed; July 17, 2012 at 12:21 PM.

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July 17, 2012	#2
JamesL Tomatovillian™ Join Date: Nov 2011 Location: Long Island NY Posts: 1,992	Nice work Ted. What's in the juice? Is it just a varietal mix of whatever you've got?

July 17, 2012	#3
Crandrew Tomatovillian™ Join Date: Apr 2012 Location: asdf Posts: 1,202	As always Ted is a machine! So what do we have to do in order to get a few seed of those sweet peppers?