I could tell you, but I’d have to kill you.

We are in the midst of a tomato frenzy! This Haller clan had been away on a beach vacation for five days and in farmer time, five days is like a month.

Believe me, the anxiety was real.

But as I type I have mango chutney on the stove. Another twenty minutes and it will be packed into mason jars and canned for the winter months. In the oven, I have Roma and cherry tomatoes baking at a low 200 degrees for two hours. After they cool down, they will be frozen and used at a later date as a replacement for any recipe calling for canned diced toms.

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I already have canned corn, salsa, tons of jams, pickles, banana peppers, peaches, etc. all put up for the winter months. The blackberries are still at full force, but now is the beginning of tomato season. Since tomatoes are the product we use the most, I’ll give a little list of what I can and provide some recipes and update links as I add them:

  1. Diced Tomatoes
  2. Sweet Salsa
  3. Spicy Salsa
  4. Fire Roasted Salsa
  5. Sauce (a secret Haller recipe)
  6. Ketchup
  7. Crushed Tomatoes
  8. Tomato Paste
  9. Tomato Juice
  10. Whole Tomatoes

The one, non-canning, recipe I get asked to share a lot is my dressing. About six years ago, my MIL shared her dressing recipe with me and I just went crazy with it and developed my own over the years. Apparently, it is good. But here’s the thing, I’m not into “measuring” things. So I will try to share my secret dressing recipe with you.

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1 part olive oil
1 part balsamic vinegar
1 part apple cider vinegar
equal parts salt and garlic
a lot of pepper

Perhaps my secret dressing recipe will forever remain a secret for the simple fact that I never measure it. Honestly, the secret is combining two different vinegars and adding a lot of pepper. I like a bite to my dressing.

The chutney is now in the canner (I know, hard to believe what little I wrote took twenty minutes). I was able to survive picking two quarts of blackberries which now sit in my freezer, and the tomatoes in the oven have another hour to go.

My biggest advice to those growing and raising their own food: get a freezer.

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