I've decided it must be a mental disorder - Page 6

BlackBear · August 26, 2015

If people are missing the basic canning info.

and or vintage or "Classic" posts ....

maybe there is a way to have a

" Start here first " for total newbies .......at Tomatoville

in the preserve your harvest section .....

and it could have links to

best of the best "basic " Classic canning Posts ....it would help anybody

to navigate easily to a basic info. before going on to other next step techniques.

This is sort of a re-posting system in an easy start post .

I would leave it to the moderator of that section of course to select the best of the best to go into repost link .....as an "EZ" start .

having said that I had no problems finding basic info. everywhere on the web ...and lots of real help and insight at Tomatoville for all kinds of "Arcane"

Food processing ideas and stuff I sometimes ask about ....stuff .I could not easily find anywhere else .. sometimes ya gotta dig.

Happy harvest

Zana · August 26, 2015

Quote:

Originally Posted by BlackBear

If people are missing the basic canning info.

and or vintage or "Classic" posts ....

maybe there is a way to have a

" Start here first " for total newbies .......at Tomatoville

in the preserve your harvest section .....

and it could have links to

best of the best "basic " Classic canning Posts ....it would help anybody

to navigate easily to a basic info. before going on to other next step techniques.

This is sort of a re-posting system in an easy start post .

I would leave it to the moderator of that section of course to select the best of the best to go into repost link .....as an "EZ" start .

having said that I had no problems finding basic info. everywhere on the web ...and lots of real help and insight at Tomatoville for all kinds of "Arcane"

Food processing ideas and stuff I sometimes ask about ....stuff .I could not easily find anywhere else .. sometimes ya gotta dig.

Happy harvest

Good ideas. Good luck with that.

Gardeneer · August 26, 2015

Well yeah, finding information in the net is not a big issue.
I was talking about an interactive environment where you can have some people to answer your simple
questions, similar to what we have here in "General Discussions" forum, mostly talking about growing tomato issues. That is why I referred Carrie to another message board that I know for sure there are a lot of knowledgeable people there to help you with canning questions in all levels.

Gardeneer

BlackBear · August 26, 2015

It's all good ..

Thanks for all your help

Tomatoville "been Beary Beary good to me "

The only other help I could use would be a sorcerers apprentice sort of technique to process all the mountains of abundance this year ...and quickly deal with the seed collection as well .......but alas there is no total magic to deal with the
chores of preserving and canning.

(Though I can make the preserves disappear like magic in the fall/ winter

)

Happy harvest again to all !

Bipetual · August 27, 2015

CarrieHelene, how is the flavor of Cherry Buzz? I've been eyeballing that one at Territorial for a couple of years now.

Zana · August 28, 2015

Quote:

Originally Posted by BlackBear

The only other help I could use would be a sorcerers apprentice sort of technique to process all the mountains of abundance this year ...and quickly deal with the seed collection as well .......but alas there is no total magic to deal with the
chores of preserving and canning.

(Though I can make the preserves disappear like magic in the fall/ winter

)

I could do with an apprentice or sous chef or just a grunt to help with all the preserving. And yes, I too can make the preserves disappear in the fall/winter months...faster than you can blink sometimes.

That's why I put away more than I think I need. LOL Yeahhhhh right. Between what I actually need, and what I give away....I still end up running out.

BlackBear · August 28, 2015

I do recall a time when canning preserve sessions could involve friends and family

not quite an outright old time farm " work bee" and included some swapping of others preserves and techniques...it was learning and social ....

It helped the time pass as the processing was done ...

I am afraid in my neighbourhood there is canning and smoking of salmon ....but

not much in the old time preserving of vegetables going on.

I think more of the population needs to learn more preserving techniques ........more than just throwing it in the freezer !

Zana · August 28, 2015

I do agree about the social aspect of doing it in groups. That was how I learned to do it as a kid. Besides the work goes a lot faster. When I did 36 1L jars of mixed pickles on my own it took more than 15 hours...with breaks built in. When I did 36 IL jars of pickled cukes last week with my sis and niece it took about 6 hours - shared work load made it go infinitely faster.

At least some people are thinking in terms of freezing it to preserve food. Some buy everything and have a total disconnect. They buy everything "ready" and wouldn't know how to cook from scratch if their life depended upon it.

Sometimes based on the volunteer work I've done with people on various forms of assistance - for various reasons, I think it should almost be mandatory for them to take cooking lessons. They'd save so much more money on their food bills for most things. And if they're not working, many have plenty of time to make it from scratch.

I've helped teach cooking and preserving at one of the homesteads here in town, as a volunteer. Many of the participants are single mothers on assistance. Some were able over the span of a 10 week course to cut their food bills by a minimum of 25 to 35%....or spend the same amount of money and be able to add more actual meat or other food to their purchase. Definitely something that helped in the winter here in Canada, when most fresh vegetables have to be imported.

Carriehelene · August 28, 2015

Quote:

Originally Posted by Bipetual

CarrieHelene, how is the flavor of Cherry Buzz? I've been eyeballing that one at Territorial for a couple of years now.

They are not sweet, so if you like sweet, skip this one. Even so, mom and customers really seem to like them. Thicker skins than Matts wild cherry, but don't split as easily either.

Bipetual · August 29, 2015

Quote:

Originally Posted by Carriehelene

They are not sweet, so if you like sweet, skip this one. Even so, mom and customers really seem to like them. Thicker skins than Matts wild cherry, but don't split as easily either.

I like a little variety, tomatoey taste is nice vs. Sweet sometimes. Thanks for the input!

August 26, 2015	#76
BlackBear Tomatovillian™ Join Date: May 2015 Location: Nanaimo , BC Posts: 961	Maybe there is a way to repost basic canning info. If people are missing the basic canning info. and or vintage or "Classic" posts .... maybe there is a way to have a " Start here first " for total newbies .......at Tomatoville in the preserve your harvest section ..... and it could have links to best of the best "basic " Classic canning Posts ....it would help anybody to navigate easily to a basic info. before going on to other next step techniques. This is sort of a re-posting system in an easy start post . I would leave it to the moderator of that section of course to select the best of the best to go into repost link .....as an "EZ" start . having said that I had no problems finding basic info. everywhere on the web ...and lots of real help and insight at Tomatoville for all kinds of "Arcane" Food processing ideas and stuff I sometimes ask about ....stuff .I could not easily find anywhere else .. sometimes ya gotta dig. Happy harvest __________________ So Many Tomatoes ...So Little Time !

August 26, 2015	#79
BlackBear Tomatovillian™ Join Date: May 2015 Location: Nanaimo , BC Posts: 961	It's all good .. Thanks for all your help Tomatoville "been Beary Beary good to me " The only other help I could use would be a sorcerers apprentice sort of technique to process all the mountains of abundance this year ...and quickly deal with the seed collection as well .......but alas there is no total magic to deal with the chores of preserving and canning. (Though I can make the preserves disappear like magic in the fall/ winter ) Happy harvest again to all ! __________________ So Many Tomatoes ...So Little Time !

August 28, 2015	#82
BlackBear Tomatovillian™ Join Date: May 2015 Location: Nanaimo , BC Posts: 961	I do recall a time when canning preserve sessions could involve friends and family not quite an outright old time farm " work bee" and included some swapping of others preserves and techniques...it was learning and social .... It helped the time pass as the processing was done ... I am afraid in my neighbourhood there is canning and smoking of salmon ....but not much in the old time preserving of vegetables going on. I think more of the population needs to learn more preserving techniques ........more than just throwing it in the freezer ! __________________ So Many Tomatoes ...So Little Time !

August 28, 2015	#83
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	I do agree about the social aspect of doing it in groups. That was how I learned to do it as a kid. Besides the work goes a lot faster. When I did 36 1L jars of mixed pickles on my own it took more than 15 hours...with breaks built in. When I did 36 IL jars of pickled cukes last week with my sis and niece it took about 6 hours - shared work load made it go infinitely faster. At least some people are thinking in terms of freezing it to preserve food. Some buy everything and have a total disconnect. They buy everything "ready" and wouldn't know how to cook from scratch if their life depended upon it. Sometimes based on the volunteer work I've done with people on various forms of assistance - for various reasons, I think it should almost be mandatory for them to take cooking lessons. They'd save so much more money on their food bills for most things. And if they're not working, many have plenty of time to make it from scratch. I've helped teach cooking and preserving at one of the homesteads here in town, as a volunteer. Many of the participants are single mothers on assistance. Some were able over the span of a 10 week course to cut their food bills by a minimum of 25 to 35%....or spend the same amount of money and be able to add more actual meat or other food to their purchase. Definitely something that helped in the winter here in Canada, when most fresh vegetables have to be imported. __________________ Zana ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ There is a fine line between genius and crazy. I like to use that line as a jump rope. ~Anonymous (but I totally agree with this! LOL) Forgive and Forget? I'm neither Jesus or nor do I have Alzheimers. ~ Anonymous Until he extends his circle of compassion to include all living things, man will not himself find peace. -- Dr. Albert Schweitzer

August 26, 2015	#78
Gardeneer Tomatovillian™ Join Date: Feb 2015 Location: NC - zone 8a - heat zone 7 Posts: 4,919	Well yeah, finding information in the net is not a big issue. I was talking about an interactive environment where you can have some people to answer your simple questions, similar to what we have here in "General Discussions" forum, mostly talking about growing tomato issues. That is why I referred Carrie to another message board that I know for sure there are a lot of knowledgeable people there to help you with canning questions in all levels. Gardeneer

August 27, 2015	#80
Bipetual Tomatovillian™ Join Date: Apr 2015 Location: Illinois, zone 5a Posts: 579	CarrieHelene, how is the flavor of Cherry Buzz? I've been eyeballing that one at Territorial for a couple of years now.