So I have been sitting on the side-lines as far as selling vintage antiques and collectibles. But sitting is far from the truth. Right now I'm laying down to write this new post. You see my garden has been very productive and kept me busy all Spring through mid Summer.
I still don't know what to do with Hubbard Squash? This is one plant and thank goodness there is only four squash because they are huge.
The tomato plants are still producing however much slower. Not a lot of pollinators and cooler nights might have something to do with that.
Searching Pinterest brought me to "How To Make Tomato Paste", by Maries McClellan.
Sorry but I could not link Marisa McClellan's Pinterest page.
The tomato paste came out great. My results produced seven 4 ounce jars of super thick tomato paste. All from my homegrown Amish paste and Hungarian paste tomatoes.
But when I got to step four that is my side-kick the sidekick comes in.
Step four said to discard the seeds and the tomato skin. Not this guy, I am frugal right to the skin. So I spread the seeds and skins on my Excaliber dehydrator tray lined with parchment paper.
Once dried which took about 26 hours at 135 degrees. The dried skins went into the coffee bean grinder.
This was a medium-coarse grind. After everything was ground the bowl of powder was tossed back into the coffee grinder. Then 1 1/2 teaspoons of big crystals sea salt were added. That was salty! The amount of salt would be fine at 3/4 or 1/2 teaspoon.
The results is a Tomato Salt Seasoning for many uses in the kitchen.
So do not discard tomato skin and seeds even the skin from boiled and cooled tomato that will be canned as whole tomatoes is good for dehydrating and making Tomato Salt Seasoning.
Just tell the JimBo said so.
By the way, the screw top lid on my mason jar is cut from the half-gallon milk cartons. Don't waste anything, folks!
Come back to visit me when I will once again start listing vintage antiques and collectibles on Jimbos.online
On Pinterest at Jimbos Online
Twitter @1littlebirdy or Jimbos.online
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