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AZ Nomad[_3_] · 09-08-2008, 10:25 PM posted to rec.gardens.edible

On Sat, 09 Aug 2008 15:33:31 -0500, Omelet wrote:
In article ,
AZ Nomad wrote:

On Sat, 09 Aug 2008 13:53:19 -0500, zxcvbob wrote:
Steve Young wrote:
"Omelet" wrote:

Blanch and peel first. You could also stew them and can them as a
sauce. ;-d

Even turn them into ketchup. Anyone tried their hand at this?

Every gardener should make ketchup once in their life. You take a half
a bushel of fresh tomatoes, some vinegar and salt, and a bunch of
expensive sugar and spices. Cook them down for about 6 hours (Careful!
Don't let it burn!) When you're all done, you have a pint or two of
ketchup that's almost as good as the 20 ounce bottle of store-bought
ketchup you could have bought for about $1. HTH :-)

**** that, what's the point? It's like going to the trouble of
squishing grapes, fermenting it, letting it spoil just to make vinegar.

Want vinegar? A little left over red wine, some extra sugar, and a
kombucha culture.

I've been cooking with some of the best red wine vinegar made that way
lately!

shoom.
right over your head.

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