http://www.preparedtompkins.org/discuss/ PreparedTompkins.org Forums en Wed, 07 Jan 2009 08:43:46 +0000 http://www.preparedtompkins.org/discuss/topic.php?id=11#post-20 Wed, 30 Jul 2008 19:54:33 +0000 Irma Geddon-Reddy 20@http://www.preparedtompkins.org/discuss/ <p>According to the Ball Complete Book of Home Preserving, 5 medium roma tomatoes equals 1 pound, which equals 2 cups of chopped fresh tomatoes. Now, to calculate qts. of canned tomatoes, we need to account for shrinkage from canning process. </p> http://www.preparedtompkins.org/discuss/topic.php?id=12#post-19 Sun, 27 Jul 2008 17:55:34 +0000 admin 19@http://www.preparedtompkins.org/discuss/ <p>I will be hosting a tomato team in early September. We will be canning (water-bath) tomatoes for use in sauce, stews or pastes. Maximum enrollment will be 5 people. Please pre-register. </p> http://www.preparedtompkins.org/discuss/topic.php?id=11#post-18 Sun, 27 Jul 2008 17:51:42 +0000 admin 18@http://www.preparedtompkins.org/discuss/ <p>Irma will be the Tomato Supply Coordinator (TSC) for the 2008 Tomato Teams. Basically that means she will find local organically grown tomatoes in bulk that we can use for our Team Tomato effort. Please check back for more details as we get closer to the beginning of September. </p> http://www.preparedtompkins.org/discuss/topic.php?id=7#post-12 Sun, 27 Jul 2008 15:15:51 +0000 admin 12@http://www.preparedtompkins.org/discuss/ <p>Water-bath canning techniques for high acid food. </p> http://www.preparedtompkins.org/discuss/topic.php?id=6#post-11 Sun, 27 Jul 2008 15:10:01 +0000 admin 11@http://www.preparedtompkins.org/discuss/ <p>Hey,</p> <p>What are we going to ferment? </p> http://www.preparedtompkins.org/discuss/topic.php?id=5#post-10 Sat, 14 Jun 2008 08:29:04 +0000 admin 10@http://www.preparedtompkins.org/discuss/ <p>Sure. I planted Earliglow and Honeoye this year, but they aren\\\'t mature enough yet to produce fruit. However my old stand-bys Tribute and Ozark look promising...lot\\\'s of fruit set and still blooming. </p> http://www.preparedtompkins.org/discuss/topic.php?id=5#post-9 Sat, 14 Jun 2008 08:27:17 +0000 admin 9@http://www.preparedtompkins.org/discuss/ <p>I drive by Collegetown Bagels on my way to your place. I\'ll pick \'em up! Any hope of trying our some samples from your home strawberry bed at lunch? </p> http://www.preparedtompkins.org/discuss/topic.php?id=5#post-8 Sat, 14 Jun 2008 08:25:59 +0000 admin 8@http://www.preparedtompkins.org/discuss/ <p>It\'s on Sunday, June 29th from 9am - 12noon followed by a simple lunch? Can anyone volunteer to bring bagels and cream cheese? </p> http://www.preparedtompkins.org/discuss/topic.php?id=5#post-7 Sat, 14 Jun 2008 08:24:25 +0000 admin 7@http://www.preparedtompkins.org/discuss/ <p>Great, Kate, when is the jam session? </p> http://www.preparedtompkins.org/discuss/topic.php?id=5#post-6 Sat, 14 Jun 2008 08:24:01 +0000 admin 6@http://www.preparedtompkins.org/discuss/ <p>Let\'s organize our strawberry jam session here. </p> http://www.preparedtompkins.org/discuss/topic.php?id=4#post-5 Sat, 14 Jun 2008 08:11:43 +0000 admin 5@http://www.preparedtompkins.org/discuss/ <p>Is there a downside to mulching? I\'m a firm believer in mulching my vegetable bed where it makes sense, like with tomatoes, peppers and squash plants. It saves so much watering and suppresses weeds! But I saw it mentioned in an article (without any explanation as to why) that it\'s not good for your garden. Has anyone else heard this? </p> http://www.preparedtompkins.org/discuss/topic.php?id=3#post-4 Sat, 14 Jun 2008 08:04:25 +0000 admin 4@http://www.preparedtompkins.org/discuss/ <p>A great recipe for farmhouse cheddar can be found in Ricki Carroll\\\\\\\'s book, &lt;i&gt;Home Cheese Making&lt;/i&gt;. I\\\'ve made it for over 3 months now and am dying to break into my first 2# block, but will wait (even though this is very, very hard) until September when it\\\\\\\'s aged at least six months. </p> http://www.preparedtompkins.org/discuss/topic.php?id=3#post-3 Sat, 14 Jun 2008 07:59:40 +0000 admin 3@http://www.preparedtompkins.org/discuss/ <p>Share your experiences making your own hard cheeses, like cheddar, parmesan and gouda. </p> http://www.preparedtompkins.org/discuss/topic.php?id=2#post-2 Sat, 14 Jun 2008 07:19:41 +0000 admin 2@http://www.preparedtompkins.org/discuss/ <p>Stored properly, wheat will keep 20-30 years. </p> http://www.preparedtompkins.org/discuss/topic.php?id=1#post-1 Fri, 13 Jun 2008 21:54:46 +0000 admin 1@http://www.preparedtompkins.org/discuss/ <p>First Post! w00t. </p>