Posted by Greg1959 on August 20, 2017 at 17:30:03 from (206.72.212.241):
I did not plan on doing much canning this year because I have more than enough canned garden produce from the past few years.
Somehow, with the cold and wet Spring and a lot of cloudy days, my garden has produced a lot (including weeds!). I have been picking about a bushel of tomatoes and 1/2 bushel of California Wonder Green Bell peppers every other day.
Anyway....so, I'm out of jars(even bought a few cases of new ones), and still have stuff from the garden. I've donated produce to the food bank, given a lot away to friends and neighbors. There is still more coming from the garden.
Now, I'm dehydrating the tomatoes and Green Bell peppers.
I'm almost out of freezer space. 2-full size chest deep freezers. Now, I've got a plan.....
I skinned and cored a bushel of tomatoes and cooked them down to a sauce-like consistency. Then I added a peck and a half of diced Green Bell peppers plus 3 pounds of diced onions.
I boiled this mixture until it thickened substantially.
I only added salt and sugar to counter the acidity of the tomatoes, no other seasoning was added.
This will be my "base" stock for any dish. Like if I want to make spaghetti, chili, goulash, meatloaf, etc...All I have to do is add the seasonings to this "base" to make what dish I want.
I filled quart freezer 'ziploc' bags and froze them.
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