Sunday, August 9, 2009

And so it begins....

My tomatoes have started turning red this week. It looks like we'll have a ton. What would you do with a ton of tomatoes?

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3 comments:

  1. Frankie/momAugust 13, 2009 at 10:47 AM

    one. year of over-abundance & no time, I froze them whole (no prep). They were wonderful! I threw them in sauces & stews, chili etc. If you have room, it's an easy solve. Of course, there's always canning, catsup, spaghetti sauce, drying, etc.

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  2. m_perfectAugust 13, 2009 at 11:55 AM

    Sun Dried?! (assuming you have sun, that is)Great way to spice up a dish with no spice!

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  3. Tia HarringtonAugust 14, 2009 at 9:41 PM

    I found this info from an extension office:
    How to freeze tomatoes
    Whole or cut up tomatoes
    Wash and peel tomatoes. Leave
    whole or cut in halves or pieces.
    Pack into freezer containers leaving
    1 inch headspace. Seal, label,
    and freeze.
    Tomato juice
    Wash, sort and trim firm, vineripened
    tomatoes. Cut in quarters
    or eighths. Simmer 5 minutes.
    Press through a sieve. If desired,
    add 1 teaspoon salt to each quart
    on canner size. Do not rush the
    cooling by setting canner in water
    or by running cold water over
    canner. Never attempt to hasten
    pressure reduction by lifting the
    weight or opening the vent. Carefully
    open the petcock or remove
    the weighted gauge. Wait 2 minutes,
    then slowly release and
    remove the canner lid.
    7. Remove and store jars.
    Take jars from canner and set
    upright on a rack or on a folded
    cloth away from drafts. Do not
    tighten lids. Allow jars to cool
    undisturbed for 12 to 24 hours,
    then check for sealing failures.
    To test jar, press center of lid. If lid
    is down and will not move, jar is
    sealed. Remove screw bands
    carefully. Wash, dry, label and
    store jars in a cool, dark place. If
    any jars have not sealed, place in
    refrigerator and use within 2 days.
    Or, repeat the entire canning
    procedure with clean jars and new
    lids; quality will be affected.
    Tomato products are safe as long
    as lids remain sealed. Never use
    tomatoes or tomato juice that
    shows evidence of mold. Mold
    raises the pH of the contents so
    that the deadly botulism toxin
    could develop.
    of juice; salt does not affect keeping
    quality. Pour into freezer
    containers leaving 1 inch
    headspace. Seal, label, and freeze.
    Stewed tomatoes
    Remove stem ends, peel and
    quarter ripe tomatoes. Cover and
    cook until tender, 10 to 20 minutes.
    Cool by placing pan containing
    tomatoes in cold water. Pack
    into freezer containers, leaving 1
    inch headspace. Seal, label, and
    freeze.

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