Wednesday, December 18, 2013
Monday, September 23, 2013
Making Soup Stock
Making soup stock is always a big process. We start with tomatoes from the garden. (Several buckets full.)
Then we run the soft, cooked tomatoes through the Victorio strainer. Levi was the main "cranker" this year. Alana took some turns, too.
When the pan under the seive got full, we dumped it into large pots which we would eventually heat up on the stove once all the ingredients were added. We add green peppers, onions, celery from the garden (has a stonger flavor than store celery) and carrots to the soup stock. We bring it to a boil, put it into jars and then pressure cook it for around a half hour. It's a big job, but rewarding when accomplished.
Saturday, August 31, 2013
That time of year again...
Harvest
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