#canning tomatoes

[gargelyfloof118]

I got 20 1/2 pints of crushed tomatoes processed today!

[arctic-hands]

Every time there's a food recall that spreads from one company to the next, even from generic brands that are unique to the store selling them, it makes me realize the illusion of choice under capitalism hyped up by conservatives is a bunch of bullshit.

Oh and uh, don't drink apple juice for a while. Arsenic. And it's more than just Aldi and Walmart

[artkaninchenbau]

People keep on asking for more Baby Robin and Papadile so here is more Baby Robin and Papadile. Now never ask anything from me ever again

[heartorbit]

find another role, carry on the show

[pigdemonart]

GUESS WHO IS COMING TO DINNER?

Going to see the movie later today motivated me to clean up some sketches. Poor Mario…he is really trying to be a good brother here.

Like my art? Please consider tipping!

Important bonus:

[dunmeshistash]

Do you have a page with the characters favorite foods?

I remember that Laios likes cheesecake.

They all have a section for their favorite food in their bios too! Kabru's is tomato (weirdo), Laios is actually listed as dairy products (from cow) I'll list them here

Laios

Likes: Dairy products (cow)

Dislikes: Cephalopods

Marcille

Likes: Seafood, nuts

Dislikes: Bizarre foods

Chilchuck

Likes: Liquor (especially ale)

Dislikes: sweet side dishes

Senshi

Likes: Monster cooking

Dislikes: Empty calories

Izutsumi

Likes: Fish, meat, crab

Dislikes: Vegetables, mushrooms

Falin

Likes: Fruit, cream

Dislikes: Nothing in particular

Shuro - Toshiro Nakamoto

Likes: Soba

Dislikes: Cheese

Namari

Likes: Spare ribs

Dislikes: Raisins

Kabru

Likes: Tomatoes

Dislikes: Monsters, elf cakes

Mithrun and Thistle have no preferences

All the other characters with profiles have the preferences too but that's a lot so I'm just listing the main ones here

[carebooks]

to all those new comers to the Percy Jackson world and being off on shipping Percabeth because Poseidon and Athena are uncle and niece, it’s stated in the books (specifically The Lost Hero) that gods don’t have DNA the way humans do.

and if that still doesn’t convince you or you may think it’s not a real or valuable explanation, let’s recall other ways that births happen in both greek myths and the Riordanverse:

- Zeus birthed Athena from his brain

- Athena’s demigod children are born the same way. out of her mind. so Annabeth is already way off from the usual goddess birth route

- Zeus also birthed Dionysus from his thigh

- Hephaestus was born from Hera and Zeus, but in a lot of versions its actually Hera who just had him by herself. she got pregnant and it happened. they’re gods. (then chucked him down a mountain) again, they’re gods.

- Hebe, goddess of youth, was born from Hera and a piece lettuce she ate

- in the Trials of Apollo, we learn that Kayla Knowles, daughter of Apollo, has a human father, Darren. meaning she has two fathers: Darren and Apollo. no mother involved in her creation whatsoever.

- Zeus has impregnated quite a large number of people during his time and in various different forms. one of the weirdest ones by far was when he came to a queen in the form of a swan, embraced her as that swan and nine months later she gave birth to two eggs. they hatched and inside was Helen of Sparta (as in Helen of Troy), Clytemnestra, Castur and Pollox.

- Poseidon and Medusa had a child and that child was born from Perseus cutting off Medusa’s head. that child was Pegasus. (yes, that Pegasus) (also some other dude was born too)

- Aphrodite was born out of sea foam made from the severed genitals of Ouranos that fell to the oceans

have i convinced you already? are we done here?

[fuckingrecipes]

How do I make mindblowing spaghetti sauce? I have been gifted a fuckton of homemade canned tomatoes and nothing but time this weekend.

Do the tomatoes have skin? If so, you'll need to dump them into a bowl and remove the skin by hand. Tomato skin in sauce is no bueno.

Are your tomatoes whole? If so, you'll need to quarter them & remove the seeds & goo in the middle.

Is there lots of excess water around your tomatoes? Drain that out.

If your tomatoes have already been deskinned, seeds removed, drained and quartered; proceed to next steps.

If you want a finer sauce (less chunks), crush or dice the tomatoes now.

--

Make sure your pot is big enough to handle ALL the cans of tomatoes you'll be using at this time. For the sake of being easier to handle, I recommend no more than 3-4 cans/mason jars at a time in the pot.

For each can of tomatoes, get yourself 1 small-to-medium onion, and a couple cloves of garlic.

Chop all the onions. Crush & chop OR mince all the garlic.

In a saucepan, burner set to 'high', add enough butter that you can lean the pot around and coat the bottom. Let it melt completely.

Dump in all your onion.

Stir the onions around constantly, mixing and flipping them over until all the onions are starting to turn just thoroughly translucent, but not quite turning brown yet. (If they start to turn brown, turn the heat down a little)

Once they're translucent, push the onions to the side so you have some of your pan-bottom showing and dump your garlic in. Smush it flat-ish so most of the garlic is touching the pan. Leave it there until the bottom of the garlic is turning brown, then mix it all into the onions.

Immediately dump in all the tomatoes you used to make those onion calculations earlier. Toss in some red pepper flakes (use your own judgement here.)

For each can of tomatoes, add about 1-2 ounces of vodka or rum. (there are a lot of amazing, rich tomato flavors which can only be revealed using alcohol, and not oil or water)

For each can of tomatoes, add roughly 1 tsp of salt, if they weren't canned using salt.

Turn the heat down to 'low' and let it simmer (stay on the heat, producing lots of steam but few, if any, bubbles) for about 5 minutes.

At this point, you can add your herbs.

You want: Basil, Oregano, Thyme, Savory, Majoram, and Sage. Many Italian Seasoning or Mediteranean Seasoning blends will have them.

You can choose to use all of them, or only what you can find. For a cheap and tasty blend, Badia Italian Seasoning Blend is easy and works well.

Personally, I think a little bit of nutmeg, sumac, and sesame seeds is also lovely but it's not "traditional" Italian. A "Za'atar" spice blend should have the sumac with oregano and thyme if you can't find it as a standalone spice.

You can also track down fresh herbs, make a big herb bundle tied with string and dump it in your sauce to simmer, instead of using the dried flake stuff. Or do some fresh, some dried.

Your sauce will be looking 'wet' or 'liquidy' at this point, and will likely have tomato chunks still. You can use a potato masher to crush the tomato chunks if you want, but it's not required.

Let it keep simmering on 'low' in 5-minute increments to evaporate water off. Remember to stir every time you check the pot. It may take 30 minutes to reduce down to a thick 'sauce' texture, if there was lots of water in your tomatoes.

When the sauce consistency starts to look 'saucy' and thicker, check and stir more frequently. Babysit the pot.

Taste the sauce! Add salt to taste. (About 1-2 tsp at a time, mix thoroughly, re-taste, & repeat until it tastes great.)

TIPS:

Keep an eye and nose on your sauce at all times, especially if it's in its thicker stages. If it seems to be burning AT ANY TIME, immediately take it entirely off the heat and stir rapidly to cool it! The smell should always be 'stewing tomatoes and herbs' not 'burning or roasting'

--

If you want your sauce to have a 'brighter/fresher' tomato flavor, make sure to strain as much liquid out as you can before starting, so you don't have to cook the tomatoes as long.

If you like the savory 'cooked/stewed' tomato more than you like the fresher 'uncooked' tomato flavor, then leaving more water in the beginning will make a longer cook time, and more thoroughly stewed tomato.

If you don't have hand-canned tomatoes, you can also use canned tomatoes from the store.

[ofswordsandpens]

Riordan: And the grand lesson that Percy needed to learn over the course of hoo, the culmination of his character arc of this series, the moment where the fate of the world hangs in the balance because of a single decision he has to make... is realizing when he needs to take a step back :)

Me:

[cubbihue]

POV: You just got apprehended by your own lawyer.

Chimmy Changa spent his early years as a Public Defense Lawyer. He had to get really into shape because. For some reason. He kept getting clients who'd bolt from the court room.

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+ bonus sketches i tossed out becuase i couldnt draw them to my satisfaction >:I !!

[gargelyfloof118]

So far, I have successfully canned 23 jars of tomato sauce this season!!

I actually feel on top of it for once!

[okiroash-03]

do you guys see the connection between mt. silver and a white room too... how his prolonged isolation could've made him forget people's voices or faces.. details and so

[themintman]

Me when I'm in the city and it's in the sky

[blanketforcas]

jealous!dean to a spanish speaking guy who's trying to hit on cas: hey, mi cas no es tu cas. heh.

[royaltea000]

Rebirth

[frummpets]

GET PUFFY!!!!

outfit by @poorly-drawn-mdzs from this poll

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