Everyone has their own way of making passata. We think ours is largely “grassroots,” how we imagine it was done back in the day. We don’t use fancy food mills or peel the tomatoes (we don't peel them before eating them fresh in summer, so why peel them for winter!), and we’re not limited to one specific variety of tomatoes. Our passata is just good-quality, beautiful, red, heirloom tomatoes in a jar.
Old Favorites with a Twist How about some carrot cake jam or pickled turnips? Hearty vegetable soups and apple pie fruit leather! When it comes to canning and preserving fruits, vegetables, and meats,.
Pressure Cooker Grandma Mills’ Banana Nut Bread is a moist and delicious dessert bread that cooks in the Pressure Cooker. just make sure your flour is measured exactly.I use 6 cup bundt pan and cook 55 minutes with 10 NR