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Don't forget to enjoy the last week of the year...

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen a bit of creative writing. We hope you enjoy it as much as we I did when I wrote it.....

Note:  This is shared from another day, on another blog that I will no longer have the time to keep up once we are settled into our small RV home. I did not want to delete that blog without keeping a few of the better pieces of creative writing. Yes, I do realize that better is also subject to having a skill! With all that, creative writing is something I enjoy and hope to do more of while building additional skills. Thank you for indulging me... 



I love the hush that takes over the neighborhood and my small town the day after Christmas. All the frenzy is put to rest and the celebration we all enjoyed is now a warm memory to enjoy time and time again. But then we come to that last week in the year, you know the one, where it is difficult to know what to do with yourself. Because...

You're a bit tired from the wonderful Christmas you just enjoyed with family and friends and possibly a little too much of the those holiday foods that you don't routinely eat, except for special occasions, like Christmas.

And.

You're pretty sure you want to take a vacation in a warm climate, but that old bank account is saying no, no, no...

And.

You're growing a bit tired of the decor that spilled out and all over the house in this wonderful celebration we just enjoy. But you're not ready to invest the energy to put it all away, as you clearly remember how much work it was to put it all up!


And.

You're missing the cookies that have already been eaten. And wishing the ones you don't enjoy quite as much, had been baked in a smaller batch or possibly not at all. Unfortunately, there is still too much food for anything to be baked...

And.

It is the middle of the week, and there is no football to watch, or shopping to do, or chores that are calling your name (well not loudly enough, anyway!). So you feel a bit off kilter.

But then...

All of a sudden someone gives you a big hug and a heartfelt Thank you, and you truly know that Christmas and all the work involved is so worth it and you really can't wait for next year!

But for now, you have decided that any New Year's resolutions, will just have to wait because right now it is the perfect time to do nothing and enjoy the memories of this year. Because this is the last week of the year, and this moment will never happen again, for you to enjoy!


Cheers!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
0

Then new year always starts with my Mom's birthday...

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen a bit of creative writing. We hope you enjoy it as much as we I did when I wrote it.....

Note:  This is shared from another day, on another blog that I will no longer have the time to keep up once we are settled into our small RV home. I did not want to delete that blog without keeping a few of the better pieces of creative writing. Yes, I do realize that better is also subject to having a skill! With all that, creative writing is something I enjoy and hope to do more of while building additional skills. Thank you for indulging me... 


You better, 
was her favorite saying...

I am standing here tapping out this memory of my Mother because I just took laundry from the dryer. Laundry that was warm to the touch this winter's day, which is very cold. As I unloaded the clothes from the dryer I spied my favorite long sleeved sweatshirt and immediately put it on. Ahhh, just like I remembered from so many years ago, warm and comforting.

I was immediately taken back to the cold winter days of my childhood, where (I should say our Mother, she wasn't just mine) mother would be trying to herd us out of the bathtub and into bed. But of course given the choice of a warm bath or a cold room to dry off in, which would you choose? Yeah, I thought so.... No one wanted to budge from the warm water, and yet time was tight and kids needed to be put to bed for the evening.

So my mother had a trick, she would put a towel for each child in the dryer and get them warm and inviting, and sure enough, before you knew it, we were out, dried and into bed.....As the years go by, these memories are very important and become more so. I quietly treasure them, Mom would have been 86 today. Born during the great depression, into a large family of 13 children, she was the only girl.

She always began celebrating her birthday on New Year's Eve, because, January 1st was her birthday, and the world celebrated with her! Or that is what it seemed like when I was very small and my folks left the house for an evening out, to ring in the new year. The next morning there would be party hats and whistles for us kids to make noise with, so we did.


The morning would ensue with my father reminding us to "keep it down, your mother is sleeping" and we would try, but 5 kids do make a lot of noise.....Dad would cook us his famous fried cornmeal mush, which was golden and crunchy and a bit greasy in all the right ways. I loved the salty taste, but some of my brothers and sisters topped theirs with maple pancake syrup. Dad ate his with eggs.

This is how we started out each new year, and to this day, I still think of New Year's Eve as the start of my mom's birthday.

Happy Birthday Mom, love you and miss you!

3 generations, my mother, myself and my daughter, 1995

Cheers!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
0

As it turns out, retirement is not what you think....

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen a few paragraphs of written words that I am referring to as creative writing. Thank you for indulging me! We hope you enjoy it as much as we I did…


Note:  This is shared from another day, on another blog that I will no longer have the time to keep up once we are settled into our small RV home. I did not want to delete that blog without keeping a few of the better pieces of creative writing. Yes, I do realize that better is also subject to having a skill! With all that, creative writing is something I enjoy and hope to do more of while building additional skills. Thank you for indulging me... 




I missed the Monday deadline to write and use some creativity that does not involve my kitchen. Granted it is a goal that I had set for myself, but Monday is still gone, much like the Super Moon. The next few months will be a transition, going from full-time work to retirement. And I can already see that I am having some challenges.

Being off the clock can lead to nothingness if one is not careful. Which means I must be careful. There is much to get done enjoy, in this life of mine. So many things I have not yet done because I had to go to work the next day. So many things I put off until I did not have to go to work the next day. Which brings us to today...

I will tell you right now, it can be a difficult task transitioning from job ready to self-ready
Job ready was easy, you were expected to arrive at a specific time, work hard to accomplish a specific standard or production quotient, then go home. The details of your fatigue and what might be possible for your own self later that day were not the concern of any supervisor or manager. They were not responsible for that part of the program...

Where as, self-ready means you are not only the supervisor, but also the employee. With that responsibility, you must organize what needs to be done, along with all the things that you want to get done. Plus you must manage your own self, you know that same self that might have already started down the path to nothingness. The truth is, to self manage is to have a clear understanding of the important things in one's own life, and get them done.


When you think about all of that, and understand the job description now before you, you begin to realize that essentially retirement is a full time upper management job.....Wait, did I see a pay increase as part of the deal?

Cheers!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
2

Blogging, Traveling and Future plans!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen, a glimpse into our future. We hope you enjoy it as much as we did will…

Almost 10 years ago, I began this journey into blogging. Actually blogging was an offshoot of my Sunday Dinners for the family. Cooking a large dinner offering many different choices for the main dish, side dishes, and dessert requires one to try lots of new recipes. It seemed only natural to share it all in an effort to bring back Sunday dinner for all.

Blogging, Traveling and Future Plans!
In the beginning, we were called "Mom's Sunday Cafe".

It is pretty safe to say I hold Sunday dinner deep in my heart, it was the meal that always took place in my childhood family home and often at my dear Grandmothers. Through the years I had noticed that rarely did folks have Sunday dinners and I had hoped a little hope to be able to possibly bring about a change.

Blogging, Traveling and Future Plans!

Fast forward those almost 10 years and we have just the two of us at our Sunday dinner. Children grow up, change jobs, get married, move away and the dynamics are dealt with, at each new turn. This is life and anything less would not be, how it is meant to be. I can be melancholy all I want about the changes in our family, but they are natural and to be expected. We love our kids and want the happiest life for them, possible!

Blogging, Traveling and Future Plans!

Which brings us here, to today, and this decision.

Blogging, Traveling and Future Plans!

There will be changes to this blog, I cannot guarantee how often I will post a new recipe (or possibly a new adventure!) but I will continue to blog as a hobby. The advertising will disappear shortly and it will depend upon the cost of renewing the subscription service, but emailed posts may change to another process.

Blogging, Traveling and Future Plans!

Of course, I hope you continue to visit, I do plan on continuing on in my journey to cook with whole grains and organic food. Because it is just the two of us, I will also begin to specialize in small batch recipes.  We love leftovers, but only once....

Blogging, Traveling and Future Plans!

We have also made the decision to travel more, and that means scaling back on many things, as we will be living in our RV. Just large enough for the two of us, our cat (that will definitely be a new adventure!) a couple of bikes and kayaks.

Blogging, Traveling and Future Plans!

I have made some great friends blogging, and I hope that these ties and friendships do not fade away. Thank you all for your visits, comments and being a part of this wonderful journey. I hope you do continue to visit from time to time.

Blogging, Traveling and Future Plans!

Cheers!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
4

Maple Pecan Granola, traditional oven baked or easy slow cooker directions!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

We are on a granola kick here, with 2 batches made in one day. At this point, we have stopped purchasing ready to eat cereals from the market. Instead, we enjoy granola. I now make these 2 flavors and they seem to be as much variety as we need. But we love walnuts, so I have been pondering a Walnut Honey Date granola....

I should say however that, we do not eat cold cereal every day. Instead, we rotate whole grain pancakes, eggs, and whole grain toast, as well as a variety of hot cereals.

I also enjoy overnight oats, but, my husband not so much. That's OK, no matter what we have for breakfast, our meals always start with a selection from the fruit bowl. Most mornings we share an avocado or grapefruit, as part of our breakfast.

This granola is maple and pecan, and it is delicious! If you prefer fruit with your granola, dried cherries would be a wonderful addition to your cereal bowl.

Maple Pecan Granola. Traditional oven baked or easy slow cooker directions.
Maple Pecan Granola
Maple Pecan Granola
by the seat of my pants!
350-degree oven

6 c old fashioned oats
2 c pecan halves, broken in half
3/4 c wheat germ
if desired - 1/4 c whole wheat flour (note WW flour will provide a very firm crunch)
1/2 c sugar

1/2 c real maple syrup
1/2 c coconut oil, melted
1/3 c water
2 t vanilla

Combine all the dry ingredients in a large bowl, mixing well. Drizzle the wet ingredients over the top, then combine well, making sure all the ingredients evenly are coated.

Combine all dry ingredients in a large bowl. Add vanilla to the water and drizzle over dry ingredients. Next drizzle the coconut oil. Combine all ingredients until well mixed.

Divide between two large baking trays (jelly roll pans work well). Bake 25 minutes, stir well. Rotate baking pans, bake 20-25 minutes longer.

You may also use a large lasagna pan, stirring every 15 minutes, which is usually what I do. I also like to bake my granola until it is a rich deep golden brown.

Maple Pecan Granola. Traditional oven baked or easy slow cooker directions.

Let cool, then store in a covered container. Makes approximately 12 cups granola.

Note:  You will find directions for slow cooker granola here!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

0

Coconut Almond Granola, traditional baked or slow cooker directions!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Granola is so easy to make, and personalize for your family. Today we made Coconut Almond Granola. Generally, we choose not to put dried fruit in our granola, simply because we prefer to add it to the top of the granola in our bowl.

Coconut Almond Granola. Traditional oven method or slow cooker update!
Coconut Almond Granola 
Coconut Almond Granola 
adapted from: my little black book, author unknown, yet thanked many times over!
325 - 350 oven

6 c oats
1 c brown sugar
1 1/2 c coconut
3/4 c wheat germ
1 1/2 c sliced or slivered or chopped whole almonds
if desired - 1/4 c whole wheat flour (note WW flour will provide a very firm crunch)

1/2 c water
2 t vanilla
1/2 c coconut oil - melted

Combine all dry ingredients in a large bowl. Add vanilla to the water and drizzle over dry ingredients. Next drizzle the coconut oil. Combine all ingredients until well mixed.

Divide between two large baking trays (jelly roll pans work well). Bake 25 minutes, stir well. Rotate baking pans, bake 20-25 minutes longer.

Important:  if your oven bakes "hot" you might choose to stir the granola at the halfway point, this will prevent over browning of the oats on the bottom of the pan.

Coconut Almond Granola. Traditional oven method or slow cooker update!

Note:  I like to turn the oven off on the last 10 minutes and leave the granola in the oven until cool, this makes very crispy granola!

Coconut Almond Granola.

Makes approximately 11-12 cups

UPDATE:  you may also make this granola in the slow cooker!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!


this post is shared with:
food on friday @ carol's chatter

14

Sunday Supper Suggestion, Roasted Delicata and Onions.

Celebrate the family with your own Sunday Supper. Sunday Supper is one of our favorite ways to bring the family together! We offer the following suggestion, and hope you enjoy it as much as we do!


Roasted Delicata Squash, with onions.
Easy Oven Roasted Delicata Squash and Onions

I did not like Delicata squash the first time I cooked it because quite honestly I cooked it with the wrong method. I view this delicate vegetable in the same light as other winter squash. I cut it in half, scraped out the seeds and gave it a roast in the oven. Only to be disappointed, and vowing to not bother with it again.

But I was wrong! For the record, being wrong is completely OK, as long as you correct any errors that were your part. So I did.

Delicata squash is delicious. Mild in flavor, easy to cook (ahem, if you do it correctly...) and completely adaptable. One change I began making many years ago was "Let's eat more vegetables.". And I was serious, serious enough to give my goal a tag on this very blog. And I have spent the time since then trying and enjoying recipes for vegetables of all kinds.

This method will work with just about any other food you are baking in your oven, for the easiest dinner available, giving you time to relax or if need be, get other chores completed while dinner cooks. I baked this along side our main course at 350 degrees, putting it in the oven before the main course so it could take on a caramelized flavor.

Caramelized Squash and Onions, made easy in your oven.
Caramelized Delicata and Squash and Onions

Roasting vegetables is very adaptable, with no hard and fast rules. If you are oven sharing once the main dish is cooked, feel free to turn up the oven to 425-degrees and get the caramel action going, so everyone can enjoy dinner together.

Roasted Delicata and Onions
by the seat of my pants
350-degree oven

2 Delicata
1 large Onion
2-3 T oil, olive or avocado
Salt and Pepper
2-3 T sugar
1-2 T Balsamic Vinegar

Cut squash in half, scrape out the seeds, and slice crosswise into 1/4 inch slices.

Cut onion lengthwise into slices, separate.

Drizzle with the oil, and season with salt and pepper. (For me this worked best in a large bowl).

Spread out onto a large baking sheet, sprinkle with the sugar. Bake until tender 1-1/2 hours.

To serve, drizzle with the Balsamic vinegar.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!


Look for more suggestions, by searching #SundaySupperSuggestion.
0

How to Make Natural Mint Syrup

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I am a big fan of mint, it is refreshing and goes with just about everything. I also like ice tea, but sometimes I want a little something extra in my tea, like a splash of mint simple syrup. When I took a look in the herb garden, the mint was growing so well, I decided to harvest a few stems and make this simple and delicious Mint Syrup.

How to make Natural Mint Syrup. Nothing artificial, no added colors.
Natural Mint Syrup
Mint Simple Syrup
by the seat of my pants
makes 1 qt

4 c water
4 c sugar ( we use natural evaporated cane crystals )
the leaves from about 6-10 stems of mint

Boil the water, add sugar let cool. Add mint leaves.

How to make Natural Mint Syrup. Nothing artificial, no added colors.

Place in large jar and cover. Shake or stir every other day for about 10 - 14 days (this will prevent molding on the surface of the mint leaves).

How to make Natural Mint Syrup. Nothing artificial, no added colors.

Decant into a bale top bottle. Refrigerate.

Add a splash to ice tea, drizzle over melon or berries, or add to mineral water with a squeeze of lime.


How would you use Natural Mint Simple Syrup?

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!


0

Wordless Wednesday, Our Favorite Cornbread.


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!


Look for more suggestion, by searching #WordlessWednesday.

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wordless wednesday 08.09.17 @ wordless wednesday
0

Sunday Supper Suggestion, Summer Fruits with Banana Creme and Toasted Coconut.

Celebrate the family with your own Sunday Supper. Sunday Supper is one of our favorite ways to bring the family together! We offer the following suggestion, and hope you enjoy it as much as we do!

I have been a bit slow getting back into the swing of things...

Little did I know when I was eight posts ahead, already scheduled to publish, that I would fall prey to emergency surgery. Then Snap, quick as can be, a week went by and the posts were published. When I got back home, I was unable to cook for a few days. Worse yet, unable to eat for many weeks to come. Let me clarify, I can eat, but must be very careful with food choices, to allow healing.

This new to me process of eating for healing has taught me one thing, simple foods can be combined in wonderful ways that are truly enjoyed. Honestly it will be nice when I can return to exploring new and different recipes once again, but for now, the challenge has been accepted...

I will make wonderful meals with the ingredients that allow healing while continuing to enjoy the creative process of cooking.

Which brings us to this delicious Summer Fruit Plate with Banana Creme and Toasted Coconut. You may use any fruits that compliment the flavor of bananas. Fortunately, this is just about every fruit imaginable. Today I used a mango and red seedless table grapes, but berries come to mind for next time.

Summer fruit dessert, no grains, no sugar. Summer Fruits with Banana Creme and Toasted Coconut.
Summer Fruits with Banana Creme and Toasted Coconut

Summer Fruits with Banana Creme and Toasted Coconut
by the seat of my pants
serves 2-6

2 small very ripe bananas
1/2 c honey yogurt
1 large mango, peeled and diced
1/3 c red seedless grapes
1/4 c toasted coconut - lightly salted is especially delicious for this arrangement

Mash the bananas, fold into the honey yogurt.

Pile the yogurt mixture in the center of a rimmed plate. Spread the banana creme outward, making room to arrange the fruit around and on top.

Arrange the mango pieces around the edge the perimeter.

Moving inward, make another circle with the grapes.

Top the entire plate with the toasted coconut.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!


Look for more suggestions, by searching #SundaySupperSuggestion.
0

How to make Radish Top Pesto

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

The last time I grew a crop of radish, they went into overdrive, but only on the top end, with little radish growth at all,  to show for all that bushy green top.

How to make Radish Top Pesto!

The radishes themselves were pithy and a bit woody, but I wanted to try a fermented radish pickle, so that became the fate of the stubborn radish crop. Unfortunately even fermenting the radishes did not help with those stubborn harsh things!

As for the greens, I had two different processes in mind, pesto and roasted greens. Let's start with the pesto, it is easy, frugal and very delicious.

How to make Radish Top Pesto!

I am a true pesto fan. I have made pesto with so many different herbs and green vegetables. Pesto makes a wonderful spread for sandwiches and burgers. Toss any cooked vegetable in pesto before serving for a delicious change of pace. Pesto and some sour cream on your baked potato are a whole new game! Plus in the colder months, opening a jar of pesto from safe storage in the freezer, makes any day a brighter day!

How to make Radish Top Pesto! Frugal and delicious.

I used some of this pesto on my turkey sandwich, today at lunch. Instead of mayo, which I love, instead, I used a smear of Radish Top Pesto. Simply delicious, so watch out burgers, there is a change coming......

Radish Top Pesto
by the seat of my pants!

Radish tops, cleaned with all tough stems removed
1 t garlic salt
1/3 - 1/2 c Parmesan or Romano cheese
1/4 - 1/3 c olive oil

Fill your processor bowl with the greens, packing lightly.

Add salt and cheese.

How to make Radish Top Pesto!

Slowly add oil while at the same time using an on and off pulse method to mix and chop the ingredients. Continue to pulse, until a proper consistency is achieved.

How to make Radish Top Pesto!

Spoon into storage jars, label, and freeze.


Use 3X5 cards to make a tape free label. 


Lay the label over the top of the dome lid, fold down the excess on one side. 


Add the ring while holding the label in place with one finger on the label, as you tighten the ring with the other hand. 

Makes 3,  4oz jars, with some for now

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:
sew it cook it craft it @ sew historically

2

Canning Tomatoes from the Garden

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

How to Can Tomatoes from the Garden.

Canning tomatoes is not as straight forward as when I was a kid, ohhhhh so many years ago.

One reason is that newer tomato types are not as high in natural acid. Making for the need to adjust the acid level in the jar. This can be accomplished by adding additional acid to the jar, making tomatoes safe, for water bath canning. Lemon juice is a favorite, but I prefer to use white vinegar.

At this time, I have a glass top stove and the traditional water bath canner with the circular groves in the bottom, does not work well on a glass top stove. I also have a pressure canner and while I know that you don't have to can tomatoes in a pressure canner, there is no rule you cannot.....

So today we canned tomatoes in the pressure canner. This is a real act of faith on my part. My own dear mother was scared to death of pressure cookers. She owned them, she just never used them. I have used them so little myself, that I decided it was time enough to get comfortable and let go of the old thoughts about pressure cooker and canners.

You know that urban myth about them blowing up for no reason what so ever.....

How to Can Tomatoes from the Garden.

Keep in mind this is a process more than a recipe, because exact measurements are hard to come by when processing produce from your own garden. Also don't be intimidated about canning, folks have been canning and eating what they can for decades. It is a skill, yes. But one that can be easily learned, and will provide your family with wonderful foods to enjoy and a great deal of pride for you, that only canning can do!

How to Canned Tomatoes from the Garden
adapted by: Presto Pressure Canner directions

ripe tomatoes
5% white vinegar
sea salt
boiling water
pint canning jars, rings, and dome lids

How to Can Tomatoes from the Garden.

Wash tomatoes, remove the stem and dice (you may slip the peel* if you desire, I left it on, see directions below).

Carefully spoon into jars, packing lightly.

How to Can Tomatoes from the Garden.

To the top of each jar add 1 T white vinegar and 1 t sea salt.

Add boiling water to cover, leaving 1/2 inch head space.

Wipe the top of the jar, attach dome and ring. Screwing on firmly but not tight.


How to Can Tomatoes from the Garden.

Add jars to the Pressure canner, secure lid and bring pressure up to 11 pounds. Process for 10 full minutes. Remove canner (do not open) from flame and let pressure drop naturally. When pressure has dropped, open and remove jars.

How to Can Tomatoes from the Garden.

Verify that jars are sealed. Wipe with a damp cloth, remove the ring and label the dome lid for contents in the jar and date of processing.

You might enjoy a jar of your home canned tomatoes in this recipe for Stovetop Cabbage Rolls.

Enjoy!

* to slip the peel, drop whole tomatoes into boiling water, let stand one minute, drain and slip the peel right off the tomato.

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