that was prepared this summer-

Put up for months to come!

This summer, my Heirloom Tomatoes have not let me down!

At the looks of my raised garden today,

I will have bright red, juicy tomatoes all the way up to Thanksgiving.

Here is my favorite way to preserve them for the coming winter:

Dip each tomato in boiling water for 15 seconds to blister skin.
Transfer each to a bowl of iced water.
The tomato skins will slip tight off.
Remove core.
Grind tomatoes together with:
2 green peppers, w/o seeds and stems
4 large onions
4 cloves of garlic
Put all this in a large stockpot.
Bring to a slow boil.
Simmer for 1 hour.
Add: 1 c. oil
1/4 c. canning salt
1/2 T oregano
24 oz. tomato paste
1 and 1/2 T. basil
1 T. parsley
3/4 c. sugar
2 bay leaves
Continue to simmer for another hour.
Remove bay leaves.
Fill 6 quarts or 12 pints.
Wipe tops.
Secure with seals and rings.
Process in water bath canner for 20 minutes.
Remove from canner and tighten rings.
Cool and store.

I love that our God made a way for us to grow our own food.

I love that I can ‘smile at the future’ because I prepared for it ahead of time.

“But what things were gain to me, those I counted loss for Christ.

Yea doubtless, and I count all things but loss for the excellency

for whom I have suffered the loss of all things,

and do count them but dung, that I may win Christ”