A winter storm rages outside my window at the moment, but in my mind I have already started laying out my spring garden. I want to plant spinach and radishes early, and I am desperate to try vertical gardening for my lettuces and herbs, and I'd like some type of border built around the strawberries... So many plans! Yet the idea of going outside in this weather (for anything other than a quick run to the car or woodshed) keeps these ideas firmly in my mind, far from being actualized.
The reasons? Well, we had fresh tomatoes until the beginning of November, then we went on vaccation to Florida, and when we returned it was time for the holidays, with all of their special menus, that don't include anything with a tomato-based sauce. And if I am to be completely honest, perhaps I was subconsciously not choosing tomato-based recipes, as I was a teensy little bit afraid of botulism. It was my first canning experience, after all.
And the first thing I did? Smelled it, of course!
I did send Tim out for a quick run to the root cellar the other day, however, for a couple jars of tomatoes. You will recall that I canned tomatoes for the first time in my life last September. Well, believe it or not, we have not used any of those tomatoes yet.
The reasons? Well, we had fresh tomatoes until the beginning of November, then we went on vaccation to Florida, and when we returned it was time for the holidays, with all of their special menus, that don't include anything with a tomato-based sauce. And if I am to be completely honest, perhaps I was subconsciously not choosing tomato-based recipes, as I was a teensy little bit afraid of botulism. It was my first canning experience, after all.
My fear was unfounded, as tomatoes are a high acid produce and not the best environment for botulism to survive. But before opening a jar I did a little Google research, just to be on the safe side. I found out that 1. botulism is actually quite rare, and 2. cooking food at 85 degrees for at least 8 minutes kills botulism. With this knowledge in hand, I opened the jar.
And the first thing I did? Smelled it, of course!
Botulism is odorless, but I smelled it anyway. It was lovely! Tomatoes and sunshine and warm summer afternoons...
I made a batch of tex-Mex soup with that first jar. It tasted great and NO ONE got sick! Tonight I used the second jar for a Fra Diabola sauce.
I used crayfish tails instead of shrimp, a substitution not appreciated by all family members, but there was nothing wrong with the tomatoes. Superb!
So my fears are now allayed, and my remaining six jars will surely not last us until this year's tomato season. Must get more jars!
I used crayfish tails instead of shrimp, a substitution not appreciated by all family members, but there was nothing wrong with the tomatoes. Superb!
So my fears are now allayed, and my remaining six jars will surely not last us until this year's tomato season. Must get more jars!
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