Embracing my inner domestic goddess

[vandy]

I spent today cooking and canning. Last Friday I picked the last of my tomatoes, a bunch of parsnips, some carrots, tomatillos, and hot peppers. I made harvest jelly (an apple and green tomato jellied sauce), a hot and a mild chutney, tomato relish, and canned some watermelon pickle which has been waiting to be canned for a while. I also made bread and I managed to break my kitchen aid while using the dough kneading attachment. :-( Luckily it should still be under warenty. I was still canning stuff this evening, so missed fighter practice in order to finish. But I have jars and jars of preserved goodies, so it is worth the sacrifice.

Comments

[aelfgyfu.livejournal.com]

It is quite good. This is my first year with enough green tomatoes to need to do anything with them, and I find they are a wonderful base for a lot of yummy stuff. And a lot of the stuff has apples with them, or apples and onions and sometimes rasins. According to my mom they also make a really good mincemeat base. The apple/green tomato sauce is sort of like whole berry cranberry sauce in consistency and super-sweetness and will probably be really good with fowl and pork. The taste sort of reminds me of quince - apple but with some tang.