First Batch of Tomatoes

I intended to can peaches today, but the half bushel I bought last night was not ripe enough. Since I had the kitchen all prepared for canning, I decided to do tomatoes. Turned out to be a good choice! I was able to completely fill this basket with ripe tomatoes from the garden, some of which really needed to be dealt with ASAP. The peaches will wait for a couple of days.

This picture didn't quite capture the beautiful colors of the heirloom tomatoes the way I hoped it would. They were so bright and juicy that I found my self smiling throughout the process of chopping them up. What one would think might be a mundane task was really quite enjoyable.

Filling the jars and loading them into the (new!) pressure canner.

Ready to process!

The canner to survive the Apocalypse! (Let's see what kind of Google hits *that* phrase gets me, lol!) It was a little tricky getting the lid screwed on evenly, but after that, it was so easy to use. Good old American-made quality!

The finished product: 7 quarts of heirloom tomatoes canned in their own juice. Should make some yummy chili and spaghetti sauce this winter!

For the curious canners among you, this was a simple raw pack, which is partly why the fruit is floating as much as it is. Not as pretty on the shelf, but oh so easy and probably more nutritious.

Making Ice Cream

My new Kitchen Aid mixer came with a free ice cream maker attachment, which arrived in the mail last week. I've been promising the kids ice cream, and today was the day. I adapted a recipe from this book:
The recipe was nice and simple -- milk, cream, sugar, eggs, flavoring. (They suggested a historically typical lemon, we went with mint chocolate chip.)

I was able to make it using local ingredients, except for the chocolate and perhaps the mint oil. The cream and milk came from the cow herd we own a share in. The eggs from a family in our Quaker meeting who raise a few chickens in their back yard, the sugar was Michigan beet sugar. Even the mint flavoring *could* be local -- there are big mint farms in this area.

The recipe begins with a milk/sugar/egg yolk custard. The book states, "Don't expect your custard to be yellow like Eliza Jane [Wilder]'s unless your cream comes from grass-fed Guernseys and your eggs from scratch-fed chickens."

Check. Check. The cows are Jerseys rather than Guernesys, but that's a minor detail. ;o) I don't know why the fact that my custard was bright yellow made me so happy, but it did. (What I said in this post may have something to do with it.) Can all that beta-carotine and omega-3's make up for the huge hit of saturated fat? No? Oh well...

As much as I enjoyed getting in touch with the past, there is a time and place for modern conveniences. Like whipping egg whites to a stiff peak and turning an ice cream dasher for 30 minutes.

I don't have any pictures of the finished product. We were too busy eating!