Tuesday 7 September 2021

Preserving tomatoes

 Although the tomato season started very late and blight arrived at the allotment, I still managed to harvest about a wheelbarrow of great tomatoes unaffected by blight. The San marzano turned out well so decided to can these.

I have used some different techniques this year to see how we get on. I will try them in a month time in the hope they all have come out well.

Firstly on 24th and 25th August I used this recipe, no waterbath

Mary has another great video  on how to water bath

Then I made a couple of jars of roasted cherry tomatoes in oil

Today, 26th August I made another batch, using a mix of the two. I peeled the tomato (cross in the bottom and then in boiling water for a few minutes, making peeling much easier) did everything as no water bath recipe, put them in a jar and added salted brine 70mg to 1 litre of water, jarred the chopped tomatoes, covered in brine and topped it off with a layer of olive oil. I did however, put them in a hot water bath, to make the lids go vaccum

The skins were dried as the oven had been on and covered with some celery salt and sumac.a tasty treat to nibble on( rather than biscuits)

Before I treated the tomatoes I cut one good sample, tasted it and when it was to my taste, took some seeds to dry on a  sheet of kitchen paper, named them and will use them again next year.

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