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sherwindu
Guest
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 Posted: Sun Aug 13, 2006 10:18 am Post subject: Suggestions for preserving tomatoes |
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I have a load of Heritage Tomatoes this year, so I'm looking for some ideas on
how
to preserve them.
Sherwin D. |
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Steve Calvin
Guest
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| Posted: Sun Aug 13, 2006 1:25 pm Post subject: Re: Suggestions for preserving tomatoes |
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sherwindu wrote:
| Quote: | I have a load of Heritage Tomatoes this year, so I'm looking for some ideas on
how
to preserve them.
Sherwin D.
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The obvious answer is to "can" them. What I do with most of
ours though is peel them and simmer them down to sauce. Then
into good ziplock bags and lay them flat in the freezer.
"Fresh" sauce all year.
--
Steve |
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Puckdropper
Guest
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| Posted: Sun Aug 13, 2006 1:25 pm Post subject: Re: Suggestions for preserving tomatoes |
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Steve Calvin <calvins@optonline.net> wrote in
news:QJDDg.4927$Iw.4270@newsfe09.lga:
| Quote: |
"Fresh" sauce all year.
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Ran out about a month before we started to get ripe tomatoes for more
sauce. :-(
Puckdropper
--
Wise is the man who attempts to answer his question before asking it.
To email me directly, send a message to puckdropper (at) fastmail.fm |
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The Cook
Guest
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| Posted: Sun Aug 13, 2006 1:25 pm Post subject: Re: Suggestions for preserving tomatoes |
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On Sun, 13 Aug 2006 00:18:47 -0500, sherwindu <sherwindu@comcast.net>
wrote:
| Quote: | I have a load of Heritage Tomatoes this year, so I'm looking for some ideas on
how
to preserve them.
Sherwin D.
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Tomato juice
spaghetti sauce
pizza sauce
salsa
put some in the freezer whole. The skins slip when thawing.
The sauces can be frozen. I usually can mine since the freezer is
full of things that do not can well, like strawberries and broccoli.
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974 |
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James
Guest
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| Posted: Sun Aug 13, 2006 9:55 pm Post subject: Re: Suggestions for preserving tomatoes |
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| Anyone have experience sun drying tomatoes? |
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Jim Elbrecht
Guest
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| Posted: Tue Aug 15, 2006 6:30 pm Post subject: Re: Suggestions for preserving tomatoes |
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sherwindu <sherwindu@comcast.net> wrote:
| Quote: | I have a load of Heritage Tomatoes this year, so I'm looking for some ideas on
how
to preserve them.
|
I like to put up a couple dozen quarts of salsa. This time of
year I use any leftover salsa up by adding a quart to a pound of
hamburg, 1/4 cup taco seasoning, a cup of pasta and a cup of water.
Sprinkle with grated cheddar- serve with sour cream.
I also can chili sauce. [anyone know why it is called chili sauce?
There are no chilies in it and I have never seen a chili recipe that
called for it?]
This is my recipe-
Chili Sauce
1 peck tomatoes [10 quarts- or about 17 pounds]
2 1/2 c chopped onions
6 inches stick cinnamon
1 1/2 tsp ground cloves
4 1/2 c brown sugar
4 c chopped celery
2 1/2 c chopped green pepper
1 T dry mustard
1 qt cider vinegar
1/4 cup salt
Peel and cut tomatoes in chunks into a large kettle.
Cook 15 minutes; *then drain off half of the juice.*
Add celery, onion and green pepper. Simmer 1 1/2 hours.
Add remaining ingredients. Continue cooking 1 1/2 hours. Remove
cinnamon. Fill pint jars; process in boiling water bath for 5 minutes.
I also dry a bunch. If you're in Phoenix you might be able to sun
dry them. In my part of the world we get too much humidity and too
little sun to make that feasible. I use an electric dryer. [paid
$10 at a garage sale for one-- got another for $2 last weekend] The
dryer is in the garage so it doesn't heat up the house.
Dried tomatoes are good as an addition to any tomato dish. I use
them to 'thicken' my canned salsa after opening the jar. Everyone
eats them like candy if I leave them out.
Once dried I keep them in the freezer. I'm guessing, but I think a
couple bushels dry down to a gallon or so.
Jim |
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simy1
Guest
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| Posted: Tue Aug 15, 2006 8:14 pm Post subject: Re: Suggestions for preserving tomatoes |
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sherwindu wrote:
| Quote: | I have a load of Heritage Tomatoes this year, so I'm looking for some ideas on
how
to preserve them.
Sherwin D.
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The easiest way is to have a lot of paste tomato plants, which are
ideal for canning. Every year I reduce the number of slicing tomato
plants and increase the San Marzanos (now they are 50%, or 9 of 18).
And I don't even can. When making salsa, or bruschetta, or for a quick
pasta with blended tomato, garlic, and basil sauce, they are the
tomatoes to use. Same for midsummer mixed vegetable soups, when you get
only a handful of okra, one zucchini, a handful of string beans, etc.
The base has to be paste tomato because slicing tomatoes make a pale,
less flavorful broth. |
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Puckdropper
Guest
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| Posted: Fri Sep 01, 2006 2:20 am Post subject: Re: Suggestions for preserving tomatoes |
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Steve Calvin <calvins@optonline.net> wrote in news:s5GJg.1024$6z5.992
@newsfe12.lga:
*snip summary: Tomato preserving ideas, especially unseasoned.*
I like unseasoned too. You lose something when THEY (I.E. canning
manufacturers) put in their onion, garlic, other herbs and spices you'd
never use.
Tomato sauces are my base for spaghetti sauce (simple recipie) and soup
(mainly vegetable, but with hamburger for seasoning.) That's why we
plant so many tomato plants each year.
Puckdropper
--
Wise is the man who attempts to answer his question before asking it.
To email me directly, send a message to puckdropper (at) fastmail.fm |
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