ScampMike
Despicable Damn Yankee
LOL - I'm thinking if they don't and you stay - we'll never "see" you again...
Stop in for a cup of coffee
- Thread starter toolmanmike
- Start date
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Proly not.
Dave that 5.8 depending on who's study you listen to is getting close to the bad end of the stick. I changed endocronolgiest last year. New
guy has me down to 6.1 my sugar levels ran in the 170 area average Pryor to that. Been diabetic since my teens.
guy has me down to 6.1 my sugar levels ran in the 170 area average Pryor to that. Been diabetic since my teens.
ScampMike
Despicable Damn Yankee
so if you go - this may be Aloha Wolfie - who would EVER think the FABO epitaph for you would be - "he went to the Rio Olympics, and was never seen again"!!? 
dukeboy440
Well-Known Member
47 quarts boiling, tomatoe juice, probably yield about 24-30 quarts by the time i cook it down
dukeboy440
Well-Known Member
also, i took a few minutes to thoroughly examine my passenger side quarter panel, i do think i can get away with just a lower rear section instead of a full skin
zkx14
Duster De-ruster
if it looks like juice at 47, you'll be lucky to get 24 of good sauce. You know you use a lot less jars if you take it down to a gallon of paste. lol
Ddaddy
Just doing what I do
I've been on oral diabetes meds for 15 years. 5.8 is what it is controlled to now. Highest ever seen was 6.1 when they first started the meds. Highest fasted sugar was 115 at that same time.
dukeboy440
Well-Known Member
im doing juice this go around, im literally swimming in red tomatoes so later in the week when the rest of the romas hit, will be sauce. This new sauce maker works wonders btw, makes a puree very well and not a single seed. dont even have to peel them before hand, probably cut 3 hours off my work
Ddaddy
Just doing what I do
Sounds yummy! I think Romas make the best sauce. I like to throw in a whole carrot when boiling them down to sauce to help remove some of the acidity. It's an old Italian trick, you leave the carrot in until it becomes soft and then take the carrot out and throw it away.
you guys call them Romas and what not ....I call them Tow- Maters
and they are good this year
and they are good this year
its getting dark outside but here are some impromptu glamour shots of my Tow-maters ....
I don't know what kind they are, there are little ones and big ones. I just planted Tow-Mater seeds and got Tow-Maters.
I don't know what kind they are, there are little ones and big ones. I just planted Tow-Mater seeds and got Tow-Maters.
The grasshopper over population has really damaged all the leaves on everything this year. My rose bushes look like they got smacked all day by hail but it's the stupid grasshoppers that are EVERYWHERE!!!
Ben Drinkin
Hey bartender!
done!!!Rani, please PM with mailing info so I can get this Swinger emblem off my desk!
thanks, I didn't see yours ....I bet you have some nice maters as well
Ben Drinkin
Hey bartender!
Now i want a cheeseburger with lettuce, maters, onions... and maybe a jalapeño or two. And some crispy fries. Maybe a chocolate milkshake..
Ben Drinkin
Hey bartender!
I might need to get yo know you a little better before I'm comfortable showing you my maters! But thanks for letting me see yours.. they are quite nice..thanks, I didn't see yours ....I bet you have some nice maters as well
oh I see, we have a shy guy here.
dukeboy440
Well-Known Member
nice, thanks. though I'm canning for long term so i think i need the acidity? I'm not sure, first time canning solo, my grandparents used to do it and im just running off an old ball recipe book. it has me adding a tablespoon of lemon juice to each qt to raise the PH to prevent spoilage, or so it says?
Ddaddy
Just doing what I do
LOL! C'mon...after 3 bourbons you're showing your 'maters to anyone who's game!
Ddaddy
Just doing what I do
If you have properly canned (or bottled), the contents are sterile and additional acidity is unnecessary. Those old tips are for marginal techniques to give a little buffer for improper handling.
Remember that you can put up all kinds of vegetables that don't have any acidity and they don't spoil when done properly.
Also, you are not fully removing all the acidity with the carrot technique, just balancing it to a nice equilibrium.
dukeboy440
Well-Known Member
ah i see, im just hotwater canning these, not sure if that makes a difference in the recipe. Recipe lists times for both as well as the pressures.
I'm scrubbing the jars, then boiling them for 15 minutes, then filling them full of boiling juice, then putting in the boiling bath for 40 min
I'm so far behind, that I can't even pay attention....
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