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the tomato forest this pic is like two weeks old and its even thicker now, i'll get a better pic tomorrow when the sun returns.
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Aug 4, 2020 14:52
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My peanuts’ growth ( ) isn’t spectacular, but they’re volunteers and they’re not dying, so I can’t complain too much.
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Aug 4, 2020 14:54
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Qurnah posted:finally did some weeding gonna eat them nettles? Sylink posted:the tomato forest holy moly 
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Aug 4, 2020 15:49
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Sylink posted:the tomato forest so the swimming pool is for marinara sauce?
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Aug 4, 2020 17:20
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That is A lot of tomatoes
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Aug 5, 2020 12:06
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holy poo poo
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Aug 5, 2020 17:00
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I have the perfect recipe for you, it’s very simple but somehow listening to an elderly Italian man spend 15 minutes explaining it makes it magical https://www.youtube.com/watch?v=mfANZyY2fDU
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Aug 5, 2020 17:02
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he doesn't preserve the sauce in any way  I like him anyway
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Aug 5, 2020 17:28
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If you boil the jars afterwards it should kill all the bacteria inside and make them shelf-stable
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Aug 5, 2020 17:36
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twoday posted:If you boil the jars afterwards it should kill all the bacteria inside and make them shelf-stable yes, he should be processing them like that. but he doesn't. dozens of quarts every year sorry I know I'm a buzzkill but as a canner this scares me
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Aug 5, 2020 17:41
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I prefer to blanch and skin the tomatoes before saucing them, it also gives you a nice look at the flesh before you start making the sauce in case there's any booboos that weren't visible from the outside which is a lot more important when you're doing gardened tomatoes instead of costco cases
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Aug 5, 2020 18:06
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Have seen that italian guy, he is cool. I have recipes from my pressure canner, and I plan to make paste for a lot, because sauce tends to use about 4-5lbs per quart, whole is like 3, then paste uses like 15 lbs or something ridiculous per quart, so i can do that in pints and get more out of less jars. This is cool https://www.youtube.com/watch?v=dV5oqHYjjjc I would do that for paste but here I think bugs would be all over immediately. I have about 80 quart jars and 30 pint jars ready. Also hoping to put a bunch out front and sell them for like $1/lb in 10lb + increments On to updated pics Some other tomatoes I have growing:  The forest now, with pumpkins starting to take over  hill side with tomatoes and flanked by pumpkins and okra, with some sweet corn. Carrots are torn up near the bottom  And 20lbs of carrots I finally pulled, taste terrible raw but cook up just fine. The heat hosed the flavor  EDIT: Also for sauce etc, it helps to add citric acid in the sauce before canning but I think its not absolutely needed. Sylink has issued a correction as of 01:46 on Aug 9, 2020 |
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Aug 9, 2020 01:32
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Crusty Nutsack posted:yes, he should be processing them like that. but he doesn't. dozens of quarts every year They are so acidic it may not matter, and they might even ferment a bit ? also love the sauce guy just throwing a football at his wife
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Aug 9, 2020 01:53
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I have no idea how well sauce guy’s sauce compares to other sauces, and I wouldn’t be surprised if it’s actually not the “perfect” way to make sauce, but I nevertheless admire his intense sauce-making energy
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Aug 9, 2020 05:42
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Sylink posted:They are so acidic it may not matter, and they might even ferment a bit ? the old school way to seal canned goods is just to sanitize the jars and lids, pack them with hot food, then turn them upside down until they cool. the vacuum naturally forms as the product cools, keeping the lid on. yes, tomatoes are acidic enough that doing it this way hasn't killed him or his family yet. BUT, he also doesn't even bother with sanitizing the jars or lids. I would be very curious to know how many jars each year form a nice layer of mold or have a popped lid button
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Aug 9, 2020 06:14
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that's the canary!
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Aug 9, 2020 08:09
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Crusty Nutsack posted:the old school way to seal canned goods is just to sanitize the jars and lids, pack them with hot food, then turn them upside down until they cool. the vacuum naturally forms as the product cools, keeping the lid on. yes, tomatoes are acidic enough that doing it this way hasn't killed him or his family yet. BUT, he also doesn't even bother with sanitizing the jars or lids. I would be very curious to know how many jars each year form a nice layer of mold or have a popped lid button you don't have to turn them upside down, they'll suck the lid down sitting right side up
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Aug 9, 2020 14:20
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I prefer pressure canning to water boiling, you dont have to sterilize anything because you cook the poo poo out of it.
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Aug 9, 2020 19:22
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Peanut President posted:you don't have to turn them upside down, they'll suck the lid down sitting right side up yeah I know. lots of olds used to though 
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Aug 9, 2020 19:24
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got more tomatos in than I can eat so I'm going to make a pot of sauce. I'm not going to can it. I'm not even going to serve it with noodles, I'm going to eat it with a spoon
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Aug 9, 2020 20:54
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go get sprayed by a skunk just so you can bathe in it
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Aug 9, 2020 21:07
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for those wondering why im growing a dumb amount of food, its because i am exploring starting a market garden for a farmers market stand for next season and this is basically practice
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Aug 11, 2020 15:00
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yo these god drat tomatoes need to start turning so I can pick them, the plants are all lying sideways because I didn't really stake them properly.
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Aug 12, 2020 19:12
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Sylink posted:yo these god drat tomatoes need to start turning so I can pick them, the plants are all lying sideways because I didn't really stake them properly. 
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Aug 12, 2020 20:13
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it hasn't rained in a month and my hose isn't very long so i'm hauling 30 gallons a day to a few pepper plants i need an afternoon sun screen or something
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Aug 12, 2020 20:14
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i say swears online posted:it hasn't rained in a month and my hose isn't very long so i'm hauling 30 gallons a day to a few pepper plants goon de florette
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Aug 13, 2020 04:50
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Sylink posted:yo these god drat tomatoes need to start turning so I can pick them, the plants are all lying sideways because I didn't really stake them properly. 
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Aug 13, 2020 05:18
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The Voice of Labor posted:goon de florette holy poo poo dude lol
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Aug 13, 2020 11:23
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Sylink posted:yo these god drat tomatoes need to start turning so I can pick them, the plants are all lying sideways because I didn't really stake them properly. if you're doing big rows like that try using a florida weave, especially if you're single stemming them for stakes already anyway it'll seem like a huge pain in the rear end at first, but it's waaaaaaay easier than managing individual stakes for a fuckton of plants
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Aug 13, 2020 12:57
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I tied mine up in rows, the lovely tomato stakes gave out under the weight of the tomatos and I lost 1/2 my early girls. make sure you use powerful stakes
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Aug 13, 2020 20:30
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Paradoxish posted:if you're doing big rows like that try using a florida weave, especially if you're single stemming them for stakes already anyway That was my plan initially, but several things happened. 1) I ran out of budget to get the proper posts needed + more string 2) The plants never got tall, they should be like 3 feet tall. They are < 2 feet and instead each grew like 8 huge branches in every direction, still weaveable but not as expected. 3) I have 200 tomato plants, gently caress it. And mine have been sideways so long they have tertiary levels of backup roots coming out from branches.
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Aug 14, 2020 02:59
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i live an hour from that city, weird
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Aug 14, 2020 03:01
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Sylink posted:They are so acidic it may not matter, and they might even ferment a bit ? The acidity isn't enough all by itself, you can still get mold and possibly botulism unless you use either acidity and steam/water canning or else go with pressure canning. Pressure canning gives you more flexibility as you might not want a lot of acidity in some tomato products. That guy is either lucky or magically gifted at canning sauce. Squash growers - if you get tired of the fruits themselves don't forget that the leaves, tender vines and flowers of summer and winter squashes are very tasty - zucchini leaf frittata for dinner tonight, was fantastic.
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Aug 14, 2020 03:45
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Really? They seem kinda spikey to me.
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Aug 14, 2020 09:49
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  I need to make an onion tower. No instructions were provided for that one. Form a cylinder with plastic (weed barrier?) punch holes, surround with chicken wire, I guess? This one uses straw.
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Aug 14, 2020 10:59
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GANDHITRON posted:Really? They seem kinda spikey to me. Not the big old tough leaves and main vines, the young soft ones. Any roughness goes away and they wilt right down when you blanch them or get them into a hot skillet.
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Aug 14, 2020 14:43
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anyone ever grow saffron bulbs?
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Aug 14, 2020 17:31
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Platystemon posted:
reminds me of an oyster mushroom cultivation setup... could do a small scale one with a 5 gallon bucket with holes drilled in it
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Aug 16, 2020 17:48
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the time of the tomato is ending, the time of the pumpkin has come Still not ripe, gently caress you tomatoes.
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Aug 18, 2020 16:15
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i say swears online posted:anyone ever grow saffron bulbs? I haven't. But I do know they are relatively easy to grow; however, if you intend to harvest it for the spice, it takes 150 blossoms to make a single gram of saffron and tens of thousands to make an ounce.
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Aug 18, 2020 17:37
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