Preserving tomatoes: I'd love some recipes please for preserving tomatoes for winter. I don't as yet have much freezer space, so ideas for puree, paste, pasta sauce etc that can be kept in jars would be great.
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I made these notes ages ago when a friend told me how to bottle stuff, they might be useful to you.....
Today a friend told me how to bottle fruit. These were the instructions he gave me:
# clean the jars in hot water (doesn't have to be boiling)
# get rubber seals from the shop (approx $3 for 12 rubber seals) (can be used 3 or 4 times if careful with them)
# the jars have metal lids
# the jars are fowler's vacola brand, best sizes are 27 (about a litre) and 65 (about 2 or 3 litres)
# cut the apricots/peaches/plums in half and take out the seeds
# place them nicely in the jars, overlap halves to fit more in
# add 2 heaped dessert spoons of sugar
# add enough (cold) water to cover fruit (tap water is fine)
# put on lids with rubber seal
# put metal clamp thingies over lids to hold them in place
# put jars in big drum/saucepan thingy (vacola brand drum from 50's) (if using a saucepan, you need to put a grate thing on the bottom to make a shelf for the jars to sit on so that the bubbles don't knock the jars over)
# fill drum with cold water until just below the lids of the jars
# bring to boil and let simmer for an hour
# let cool completely (leave overnight if boiled in evening)
# take jars out and remove clamps
# store in cupboard for when you're hungry (note: if any aren't sealed properly when you take off the clamps, put them in the fridge and eat them straight away)
# for tomatoes, don't add water or sugar (need to double check about sugar actually), but do add fresh basil (2 sticks worth to a 2 - 3 litre bottle, garlic cloves, other fresh herbs, etc)
# jars can be opened by gently getting a butter knife under the edge of the lid, no sharp knives cos lids are to be re-used.
currently on my stove is a big pot full of tomatoes, fennel, peppers, onions, corgettes, eggplant, herbs, garlic, salt and pickling spices (in muslin bag) all roughly chopped, boiled for an hour or so, i then taste for seasoning, and importantly acidity (adding cider vinegar if it isnt obviously acidic from the tomatoes, i use tinned tomato flavour as a baseline). Acid is a preservative, so not enough can reduce the shelf life.
then put into simmer sauce jars sterilised in oven for 10-15 mins at 110deg c, (with 'pop' lids) using the hotpack method, boil the lids in pot for 10-15 mins to sterile and seal bottles. use for the base of casseroles, stews and pasta sauces all winter.
My favourite that I discovered last year is oven-dried tomatoes. These are just like sun-dried.
Clean the tomatoes, then prick with a skewer. Slice into halves and place them on an oven tray. Put into the oven at 120 and prop open the oven door with a wooden spoon. Leave them for up to 6 hours to dry out. They should be flattened and have no juice in them when squeezed. Pack them in sterilised jars and cover with good olive oil (use the oil later for dressings).
They keep well - although I ran out after about 4 months. This year I'll make more....
Replies
Today a friend told me how to bottle fruit. These were the instructions he gave me:
# clean the jars in hot water (doesn't have to be boiling)
# get rubber seals from the shop (approx $3 for 12 rubber seals) (can be used 3 or 4 times if careful with them)
# the jars have metal lids
# the jars are fowler's vacola brand, best sizes are 27 (about a litre) and 65 (about 2 or 3 litres)
# cut the apricots/peaches/plums in half and take out the seeds
# place them nicely in the jars, overlap halves to fit more in
# add 2 heaped dessert spoons of sugar
# add enough (cold) water to cover fruit (tap water is fine)
# put on lids with rubber seal
# put metal clamp thingies over lids to hold them in place
# put jars in big drum/saucepan thingy (vacola brand drum from 50's) (if using a saucepan, you need to put a grate thing on the bottom to make a shelf for the jars to sit on so that the bubbles don't knock the jars over)
# fill drum with cold water until just below the lids of the jars
# bring to boil and let simmer for an hour
# let cool completely (leave overnight if boiled in evening)
# take jars out and remove clamps
# store in cupboard for when you're hungry (note: if any aren't sealed properly when you take off the clamps, put them in the fridge and eat them straight away)
# for tomatoes, don't add water or sugar (need to double check about sugar actually), but do add fresh basil (2 sticks worth to a 2 - 3 litre bottle, garlic cloves, other fresh herbs, etc)
# jars can be opened by gently getting a butter knife under the edge of the lid, no sharp knives cos lids are to be re-used.
then put into simmer sauce jars sterilised in oven for 10-15 mins at 110deg c, (with 'pop' lids) using the hotpack method, boil the lids in pot for 10-15 mins to sterile and seal bottles. use for the base of casseroles, stews and pasta sauces all winter.
Clean the tomatoes, then prick with a skewer. Slice into halves and place them on an oven tray. Put into the oven at 120 and prop open the oven door with a wooden spoon. Leave them for up to 6 hours to dry out. They should be flattened and have no juice in them when squeezed. Pack them in sterilised jars and cover with good olive oil (use the oil later for dressings).
They keep well - although I ran out after about 4 months. This year I'll make more....