This recipe for pickled cherry tomatoes came about as a way of preserving the huge harvest of cherry tomatoes we had last year. The cherry tomatoes and an assortment of vegetables are cold packed and covered in hot brine. Vinegar lowers the pH, making it safe for water bath canning. Added salt and sugar tie up free water, inhibiting bacteria growth. Our neighbor (who loves pickled foods) can eat a whole jar in one sitting. [Read more…]
I made up a batch of these green tomato pickles to use up some of the unripe tomatoes knocked off the vines during our recent hail storm. We picked all the storm damaged fruit, and trimmed off the spoiled bits, saving the undamaged parts for preserving. I found a number of green tomato recipes, but pickled green tomatoes seemed most likely to appeal to my family. (The crew groaned out loud at the green tomato mincemeat recipe.) We like dill pickles, so why not dilly tomatoes? [Read more…]
A lot of us are trying to stretch our food budgets by growing our own or purchasing in bulk. Many are also joining CSAs (Community Supported Agriculture) programs, which provide them with produce (and sometimes other items) throughout the growing season. To take full advantage of local food sources, we need to find ways to store food after harvest. This post will give you a brief overview of different home food preservation methods, and direct you to addition resources. Then you can decide which methods works best for you.
I've tried a few home canned tomato soup recipes over the years, but none of them were quite what I wanted for my family. All we wanted was a simple tomato soup, something like Campbells or Amy's, but using our own home grown tomatoes. I think this year we finally have a winner. This tomato soup recipe for canning is slightly thickened/concentrated, so it takes up less storage space. When ready to serve, you can add your choice of water, broth or milk. [Read more…]
This home canned salsa recipe rates an “Awesome!” from friends and family alike. To keep the salsa “canning friendly”, it contains a higher proportion of tomatoes than most fresh salsa recipes, plus added vinegar to lower the pH. (More on Safe Salsas for Canning at the end of the post.)
The taste and texture of this salsa recipe is similar to a popular commercial brand we used to use, but canning with your fresh local produce at the peak of ripeness really makes the flavors sing. [Read more…]