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AHAHHAHAAA! We win!

robyn_happy
We got a letter from the unemployment office which stated, basically, that ISU did not provide any evidence that Brian was terminated due to his performance (which would invalidate our unemployment claim).  In other words, they've finally (in at least one place) admitted that Brian's non-rehire was not due to him.  *sigh*  That's very heartening. We always rather suspected as much, but it's good to see that they didn't even try to make a case for themselves (and, FWIW, usually they do).

Of course, we're still unemployed.

In other news, I'm still canning tomatoes.  I'm on pounds 140-180 now.


Comments

( 5 comments — Leave a comment )
peskyaura
Sep. 2nd, 2009 06:40 pm (UTC)
Sounds like things are lining up well. That is seriously a lot of tomatoes. Good lord.
(Deleted comment)
jedimomma
Sep. 3rd, 2009 12:10 am (UTC)
A cubic possomweight... *headshake* I'm not gonna be able to get that image out of my head for days. ;-)

I got your recipe via your webpost--it looks good!
peppergrass
Sep. 2nd, 2009 10:37 pm (UTC)
OUTSTANDING!

Lordy that's a lot of tomatoes! We just put up a bit over ten quarts yesterday and felt overwhelmed. Several questions, if you'd be so kind: Do you have help? Do you do one batch at a time? Do you have a pressure canner? How on earth does one fill a couple dozen jars in less than ten minutes (so the clean jars stay hot) without having to reheat them?

This was my second (and most ambitious) canning job, and though I am eager to continue, I'm also very keen to learn how to do it "properly" (but not overly fussily) and streamline my assembly line. I'd dearly appreciate any tips.
jedimomma
Sep. 3rd, 2009 12:33 am (UTC)
*whoooo* lessee, how do I do this, anyway? I haven't ever had to write it out before. This should be instructive....

Okay, I have found that a 20# box yields about 2 batches of jars for me, where a "batch" is 7 pints (since that's how much either my waterbath canner or my pressure cooker holds). If I do sauce, it's about one batch of sauce. For diced tomatoes (which is what I'll be doing with these guys) my procedure is as follows:

1. Cut up all tomatoes into chunks (I don't go wacky on small dice here--usually about 1/2" to 3/4" dice). Plunk them (seeds & all) into big-ass pot. When done, take compost out ASAP or be killed in the night by mutant fruit flies.

2. Put big-ass pot onto burner and begin heating to near-boil. If you've got a pretty good pot (and we, in fact, have an All-Clad, which is just as good as you can get) you don't have to worry too much about stirring it. If you don't have a good pot, use med-low heat and stir frequently.

3. Start water bath canner on other burner (I've sometimes had this going already during the cutting phase). Put jars in to sterilize.

4. Once everything is good & hot, take out jars, pack, etc., and put them in the canner.

5. Turn off heat on remaining tomatoes until ready to start next batch at step #3. Probably cut up more tomatoes in the intervening time.

6. At some point, get sick & tired of the whole bloody show and set it all aside till the next day. I usually just leave the uncanned tomatoes in the pot on the stove, covered, with the heat off. I figure, I'm going to bring them to a boil, and then subject them to the water bath, for several hours the following day, so not much can happen, right?

The same basic procedure applies if I were using my pressure canner, but I've seen opinions that pressure canners do more damage to cut up tomatoes than water bath canners do. But I've done both, and they both work fine.
dandelion5
Sep. 3rd, 2009 10:20 am (UTC)
Good for you guys! :)
( 5 comments — Leave a comment )

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Adapting in Place--my other blog, pretty self-explanatory


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