I was blessed this weekend with a follower, Erin, who shared with me a recipe that I have done before from a different canning book but Erin's is from the Joy of Pickling. It has an interesting twist in that there is a lemon slice at the bottom of each jar. It looks so interesting I asked her if I could share the recipe and the pic that she put up.
Thanks again Erin for a great inspiration for using tomatoes in a classic way that many remember from the past! Note: this is not a beginners recipe!
Tomato Preserve
Makes 7-8 half pint jars
5lbs tomatoes
8 cups sugar
2 tbs pickling spices
6 thin slices of ginger
4 medium lemons sliced
Blanch tomatoes -2 min- plunge cold water, core, peel & quarter. In a bowl mix sugar with tomatoes and cover with plastic wrap let stand 6-12 hours in the refrigerator. (This is called macerating the tomatoes)
Drain the liquid from tomatoes into a saucepan. Tie the pickling spices and ginger in
cheesecloth . Bring the tomato liquid to a boil and stir until syrup forms a thread- 220 degrees F. on a candy thermometer. (This is how you know it will set)
Add tomatoes, lemons, and spices. Reduce heat to low and cook tomato mixture until dark red and translucent.
Skim off any foam - remove spices -with plastic utensil remove lemon slices place in bottoms of sterilized jars.
Ladle preserves into half pint jars leaving 1/4 inch headspace. Wipe rims and add hot lid/ring. Process the jars for 20 minutes in a boiling water bath. Do not start timing until the water has come back to a full rolling boil.
Popular Posts
-
Headspace. The unfilled space in a canning jar between the top of the food or liquid and the underside of the lid. The correct amount o...
-
If my one goal in writing these posts is to keep those who can safe, it would be remiss of me not to include talking about the dangers of o...
-
Chicken is simple to 'put up" in the pressure canner and sometimes changing up the flavor to complete more of base for a future me...
-
A tough topic for me this holiday is what does someone who knows how to safely can and preserve food do when confronted with a home made gif...
-
From Sherrie : I call this a Cranberry Barbeque Sauce. It's tangy, smokey, tart and sweet. I have always loved Cranberry Chicken, and th...
-
On June 24, 2015 the University of Wisconsin Extension program published their testing for the thorough work they performed using the cont...
-
I keep seeing questions and FB comments about the word "siphoning" and I'm not sure that is the word that I...
-
Whether you are sending canning jars for family or friends, overseas or in the US, you will want to have a few good mailing and packaging ...
-
One of the most common problems during the height of the canning season is the incidence of jar breakage. I feel bad that many work so hard...
-
Here is my official position since many of my followers ask and this is a lot to write every time in response to the question. I think that...