Mystery Fruit?

[bigredbirdfan]

fly2fish

I'll take one of each in a combo box and I'll even pickup the shipping

[bigredbirdfan]

On them cucs, onions and vinegar stuff.

A little secret: salt the slices of cucumber both sides let sit then pat dry with a paper towel. They soak up the juice a lot better. Yum Yum.

[jdmidwest]

Good idea with the salt, I'll have to try it.

Rice vinegar sounds good, I have used white and apple cider, prefer the white but have to add sugar to cut the vinegar taste.

Family recipe calls for 1 part vinegar, 1 part oil, 1 part water, sugar, salt, black pepper to taste. I always cut back on the oil.

As far as tomato spices and sauces, I buy Mrs Wages packets at the local farm store, Wally World, or Grocery store. They have packets for all different sauces, spaghetti, salsa, and others. I like the salsa packet.

[fly2fish]

hey fly2fish, could you share your speghetti sauce recipe..

I will making some more tonight along with more salsa. Picked another half bushel of Roma for the spag. and almost a bushel of other tomatoes for salsa. Will post the recipe tonight or in the morning.

Bigredbirdfan, I will be heading to Branson this Friday-Monday, will be night fishing Fri, Sat, & Sun below the dam. I could bring a few jars then, I don't know what time of the day I will be coming through Springfield.

HC

[fly2fish]

Here is the freezer spaghetti sauce recipe, it is as good as any that I have had on The Hill, you people in St. Louis know what I'm talking about.

7 -8 quarts (change servings and units)

Ingredients

3 medium onions, chopped

2 cups green bell peppers, chopped

3 teaspoons minced garlic

16 cups roma tomatoes, peeled, cored, and chopped

3 (12 ounce) cans tomato paste

3 tablespoons brown sugar

1 tablespoon dried oregano

4 teaspoons salt (canning)

2 teaspoons dried basil

1 teaspoon black pepper

1 teaspoon crushed red pepper flakes (optional)

2 tablespoons italian seasoning

1/2 teaspoon cumin

Directions

Sautee onions, peppers, and garlic in olive oil

Add all ingredients to stock pot.

Heat to boiling.

Reduce heat.

Simmer, partially covered for 2 hours.

Stir occasionally.

After it has simmered, fill clean sterilized jars to within 1/2 inch of top of jar. Put on cap, screw the band finger tight.

Process for 35 minutes for quart jars in a water bath.

** You can also freeze in quart size freezer bags.

This sauce is great on any pasta dish.