Still not time for sewing but I'm getting in a lot of canning.
When I visited my garden the other day, I found an abundance of green tomatoes..... did I mention, there were loads and loads of green tomatoes....... LOL
So, what to do with them besides give some away....... canning is the answer.
This is recipe that I used from Cooks.com.
4 qts. (8 lbs.) green tomatoes, cored and chopped. I used an apple corer which worked very well.
1 1/3 cups (2 med.) onions, chopped
2 2/3 cups (4 lg.) green bell peppers, chopped
1 1/3 cups (2 lg.) red bell peppers, chopped
1/4 cup canning/pickling salt
3 cups 5% acid strength cider vinegar
1 cup water
2 cups sugar
1 tsp. mixed pickling spices
Combine tomatoes, onions, peppers and salt in large bowl. Cover and let stand overnight at room temperature. Drain well.
Combine vinegar, water, sugar and pickling spices (the spices will needed to be tied in cheesecloth bag or a swatch of cotton muslin fabric) in large 5-quart kettle or cooking pot. Bring to a boil; add vegetables; return to boil. Simmer 30 minutes, stirring occasionally. Remove spice bag.
Immediately ladle into Mason jars, filling to within 1/4 inch of jar top. Wipe jar rim and close with proper lids.
Process in boiling water bath for 15 minutes. Remove jars from water bath and place in a room temperated area. Listen for the popping sound of the jars to indicate that process is complete.
Sorry, no photo of completed canning project. Maybe next post.