I always have a surplus of tomatoes every summer.
Any ideas for preserving besides canning and drying?

il 22 Mar 2004 21:31:19 -0800, gardener ha scritto:

> I always have a surplus of tomatoes every summer.
> Any ideas for preserving besides canning and drying?

Reducing to 40% concentrate? paste even.
--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]

gardener > wrote:

> I always have a surplus of tomatoes every summer.
> Any ideas for preserving besides canning and drying?

Freezing whole, or freezing diced/sliced - freeze in trays, then bag and
seal.

Or, you could pickle the green ones.

in article , gardener at
wrote on 22/3/04 10:31 pm:

> I always have a surplus of tomatoes every summer.
> Any ideas for preserving besides canning and drying?
>
If by canning you mean putting tomato pieces in jars, you might want to try
tomato jams and chutneys. If you do, and don't have a recipe, I can
certainly post one or two. Ellen

"Ellen Wickberg" > wrote in message
...
> in article , gardener at
> wrote on 22/3/04 10:31 pm:
>
> > I always have a surplus of tomatoes every summer.
> > Any ideas for preserving besides canning and drying?
> >
> If by canning you mean putting tomato pieces in jars, you might want to
try
> tomato jams and chutneys. If you do, and don't have a recipe, I can
> certainly post one or two. Ellen
>

Make salsa.

Anita

In article >, Loki says...
>
>il 22 Mar 2004 21:31:19 -0800, gardener ha scritto:
>
>> I always have a surplus of tomatoes every summer.
>> Any ideas for preserving besides canning and drying?
>
>Reducing to 40% concentrate? paste even.
>--
>Cheers,
>Loki [ Brevity is the soul of wit. W.Shakespeare ]
>

Thank you for both suggestions, great idea on the paste and the preserved
citrus.
gardener

gardener wrote:

> I always have a surplus of tomatoes every summer.
> Any ideas for preserving besides canning and drying?

I've made tomato bread, but I couldn't finc the recipe now if I tried.
Edrena

in article , gardener at
wrote on 24/3/04 7:28 am:

> In article >, Ellen Wickberg says...
>>
>> in article , gardener at
>> wrote on 22/3/04 10:31 pm:
>>
>>> I always have a surplus of tomatoes every summer.
>>> Any ideas for preserving besides canning and drying?
>>>
>> If by canning you mean putting tomato pieces in jars, you might want to try
>> tomato jams and chutneys. If you do, and don't have a recipe, I can
>> certainly post one or two. Ellen
>>
>
>
> Thank you, I would love to have a recipe for those.
> gardener
>
Tomato Marmalade ( from Complete book of small batch preserving)
5 cups Coarsely chopped peeled tomatoes ( about 2kg)
2 large oranges
1 lemon
4 cups granulated sugar
1 Place tomatoes in a very large stainless steel or enamel saucepan
2 halve and seed oranges and lemon. finely chop fruits in food processor or
blender and add to tomatoes. Bring mixture to a full boil over high heat.
slowly add sugar, stirring until it is completely dissolved. Return to boil
and boil rapidly until mixture will form a gel, about 1 hour, stirring
frequenly. Remove from heat. jar and process as any jam in BWBG
Yield about 6 cups.
You can add about 3 T finely chopped peeled ginger during cooking.
Some people like to add spices ( cinnamon or cloves ) to this.

Tomato Prune jam from Fine Preserving by PlagemanCook 1 pound of prunes,
enough to make 3 cups. Pit the prunes, cut them up and add the following
2 cups peeled and cooked tomatoes
2 cups grandulated sugar
2 cups brown sugar, packe1/4 t salt
1t cinnamon
1/2 t ground cloves
3T vinegar
Cook all of this slowly for about 45 minutes or until it is thick and done.
Test it on several chilled sauces until it has reached the consistency
that pleases you. Jar and BWB as for any jam Yield 4 or 5 eight ounce
jars.

Also from Plageman, Red Tomato Chutney quite hot
4 ounds ripe tomatoes ( about 9 large ones) skinned and cut up coarsley
1 quart cider vinegar ( I used plain)
2 pounds raisins
2 large cloves garlic
4 pounds granulated sugar
1 pound fresh ginger, peeled and chopped, the younger the better
4 T ground red pepper ( Cayenne)
2 cups salt

Boil the tomatoes in the vinegar for 15 minutes
Chop and raisins and garlic in vinegar to a paste, easy to do in a blender.
Add just enough vinegar to permit the machine to operate
Put all the ingredients together and simmer them slowly for a couple of
hours until the sauce is the thickness of heavy cream. Pour it into
jars....(she says seal with parafin and lids, but this is no longer
considered acceptable practice. I would refrigerate it If boiled down til
thick and set as jam, could seal and BWB as for jam)
I Have other Tomato chutney recipes, that I have also made, but can't get at
them right now. I will post one as soon as I can.
Good luck,
Ellen

in article , Ellen Wickberg at
wrote on 24/3/04 10:37 pm:

> in article , gardener at
> wrote on 24/3/04 7:28 am:
>
>> In article >, Ellen Wickberg says...
>>>
>>> in article , gardener at
>>> wrote on 22/3/04 10:31 pm:
>>>
>>>> I always have a surplus of tomatoes every summer.
>>>> Any ideas for preserving besides canning and drying?
>>>>
>>> If by canning you mean putting tomato pieces in jars, you might want to try
>>> tomato jams and chutneys. If you do, and don't have a recipe, I can
>>> certainly post one or two. Ellen
>>>
>>
>>
>> Thank you, I would love to have a recipe for those.
>> gardener
>>
> Tomato Marmalade ( from Complete book of small batch preserving)
> 5 cups Coarsely chopped peeled tomatoes ( about 2kg)
> 2 large oranges
> 1 lemon
> 4 cups granulated sugar
> 1 Place tomatoes in a very large stainless steel or enamel saucepan
> 2 halve and seed oranges and lemon. finely chop fruits in food processor or
> blender and add to tomatoes. Bring mixture to a full boil over high heat.
> slowly add sugar, stirring until it is completely dissolved. Return to boil
> and boil rapidly until mixture will form a gel, about 1 hour, stirring
> frequenly. Remove from heat. jar and process as any jam in BWBG
> Yield about 6 cups.
> You can add about 3 T finely chopped peeled ginger during cooking.
> Some people like to add spices ( cinnamon or cloves ) to this.
>
> Tomato Prune jam from Fine Preserving by PlagemanCook 1 pound of prunes,
> enough to make 3 cups. Pit the prunes, cut them up and add the following
> 2 cups peeled and cooked tomatoes
> 2 cups grandulated sugar
> 2 cups brown sugar, packe1/4 t salt
> 1t cinnamon
> 1/2 t ground cloves
> 3T vinegar
> Cook all of this slowly for about 45 minutes or until it is thick and done.
> Test it on several chilled sauces until it has reached the consistency
> that pleases you. Jar and BWB as for any jam Yield 4 or 5 eight ounce
> jars.
>
> Also from Plageman, Red Tomato Chutney quite hot
> 4 ounds ripe tomatoes ( about 9 large ones) skinned and cut up coarsley
> 1 quart cider vinegar ( I used plain)
> 2 pounds raisins
> 2 large cloves garlic
> 4 pounds granulated sugar
> 1 pound fresh ginger, peeled and chopped, the younger the better
> 4 T ground red pepper ( Cayenne)
> 2 cups salt
>
> Boil the tomatoes in the vinegar for 15 minutes
> Chop and raisins and garlic in vinegar to a paste, easy to do in a blender.
> Add just enough vinegar to permit the machine to operate
> Put all the ingredients together and simmer them slowly for a couple of
> hours until the sauce is the thickness of heavy cream. Pour it into
> jars....(she says seal with parafin and lids, but this is no longer
> considered acceptable practice. I would refrigerate it If boiled down til
> thick and set as jam, could seal and BWB as for jam)
> I Have other Tomato chutney recipes, that I have also made, but can't get at
> them right now. I will post one as soon as I can.
> Good luck,
> Ellen
>
This one is from Well preserved by Dragan
Ripe tomato chutney
8 cups chopped tomatoes ( she doesn't say so but they should be peeled)
6 cups chopped apples, same thing
1 cup chopped onion
1 cup chopped red bell pepper
2 cloves garlic, peeled and minced
1 cup red wine vinegar
2 cups brown sugar
1 T mustard seeds
1 1/2 t salt
1 t each cumin, coriander, cinnamon and chili powder
Combine tomatoes, apples, onion,red pepper, garlic and vinegar in pot.
Bring to boil over high heat. Reduce heat to medium and simmer for 30
minutes, stirring occasionally Stir in remaining ingredients and simmer
another 30 to 40 minutes, or until thickened, stirring oten. Bottle leaving
1/2 inch head room and process in BWB for 10 minutes.

( I like mine a little more acid and would use 2 cups of vinegar and
woulldn't worry about what kind, often use white. )
There is also a similar recipe ( that is with tomatoes and apples and red
peppers and onions0, but also cukes and raisins on page 47 of the Ball Blue
Book for 1999.
Ellen

gardener wrote:

> I always have a surplus of tomatoes every summer.
> Any ideas for preserving besides canning and drying?

I had a surplus crop of Sweet 100's last year; halved & dried them to
leather. I didn't want the leathers to mold, so I put the jar of dried
tomatoes in the freezer. But it sure was nice tonight - threw a handful
in last few minutes of cooking pasta for pasta salad. Very fresh
tasting, nice color retention. Would've also been nice in that leftover
beef stew to perk up the flavor.
Edrena

"The Joneses" > wrote in message
...
> gardener wrote:
>
> > I always have a surplus of tomatoes every summer.
> > Any ideas for preserving besides canning and drying?
>
> I had a surplus crop of Sweet 100's last year; halved & dried them to
> leather. I didn't want the leathers to mold, so I put the jar of dried
> tomatoes in the freezer. But it sure was nice tonight - threw a handful
> in last few minutes of cooking pasta for pasta salad. Very fresh
> tasting, nice color retention. Would've also been nice in that leftover
> beef stew to perk up the flavor.

Tilia is your friend. I have dried Romas that I sealed with the jar sealer
three years ago and they are just fine without freezing. Sweet 100s should
be just wonderful! I sure hope to grow those again.
--
Ivan Weiss "Bush, Bush, where's my job?"
Vashon WA Gone to feed your greedy mob!"
-- The Mugwump campaign, 2004

Ivan Weiss wrote:

> "The Joneses" > wrote in message
> ...
> > gardener wrote:
> > > I always have a surplus of tomatoes every summer.
> > > Any ideas for preserving besides canning and drying?
> > I had a surplus crop of Sweet 100's last year; halved & dried them to
> > leather. I didn't want the leathers to mold, so I put the jar of dried
> > tomatoes in the freezer.
> Tilia is your friend. I have dried Romas that I sealed with the jar sealer
> three years ago and they are just fine without freezing.

Well, my sprawlmart Harvest something dehydrator is fixing to die after
lo these many years of service, so we're going to invest in an Excalibur.
I'm still waffling about buying an electric meat slicer and Tilia. The only
problem is where to put these giant appliances?!? My canning closet in
the garage is already full of stuff. That's it!!! I'll just buy a new house
(gg).
Edrena

The Joneses wrote:

> Ivan Weiss wrote:
>
>
>>"The Joneses" > wrote in message
...
>>
>>>gardener wrote:
>>>
>>>>I always have a surplus of tomatoes every summer.
>>>>Any ideas for preserving besides canning and drying?
>>>
>>>I had a surplus crop of Sweet 100's last year; halved & dried them to
>>>leather. I didn't want the leathers to mold, so I put the jar of dried
>>>tomatoes in the freezer.
>>
>>Tilia is your friend. I have dried Romas that I sealed with the jar sealer
>>three years ago and they are just fine without freezing.
>
>
> Well, my sprawlmart Harvest something dehydrator is fixing to die after
> lo these many years of service, so we're going to invest in an Excalibur.
> I'm still waffling about buying an electric meat slicer and Tilia. The only
> problem is where to put these giant appliances?!? My canning closet in
> the garage is already full of stuff. That's it!!! I'll just buy a new house
> (gg).
> Edrena
>
>
>
I was trolling through eBay the other day and there was a brand new
Excalibur for about half price. I was tempted but my multi-year old
Snackmaster Junior is still holding up nicely. Particularly since I take
the machine completely apart annually and shake out all the dried stuff
from around the fan/heater.

We turned an old storeroom entered from outside the house into a pantry
a couple of years ago that can be entered from the kitchen. It's
surprising how much "stuff" you can get into a room eight feet tall by
six feet wide by nine feet long. We used wire shelving, a bit expensive
but I can stand my short self under the shelving and see what's up on
top. Of course the fluorescent light I hung in there helps too. All my
canning stuff and the what I've canned or frozen is in there now. I'm so
proud of it I show it to all visitors, whether they want to see it or
not. <VBG>

George

George Shirley wrote:

> We turned an old storeroom entered from outside the house into a pantry
> a couple of years ago that can be entered from the kitchen. It's
> surprising how much "stuff" you can get into a room eight feet tall by
> six feet wide by nine feet long. We used wire shelving, a bit expensive
> but I can stand my short self under the shelving and see what's up on
> top. Of course the fluorescent light I hung in there helps too. All my
> canning stuff and the what I've canned or frozen is in there now. I'm so
> proud of it I show it to all visitors, whether they want to see it or
> not. <VBG>

I can see it already George, looks lovely and I am jealous. Do you
have trouble with that room heating up? Did you pipe in A/C?
Something like that here in the desert would quickly become an
oven. And where do you do your fermenting? I'd like to try it,
but would had to use the garage for fear of VW parts smelling
sauerkraut.
Edrena

The Joneses wrote:

>
> George Shirley wrote:
>
>
>>We turned an old storeroom entered from outside the house into a pantry
>>a couple of years ago that can be entered from the kitchen. It's
>>surprising how much "stuff" you can get into a room eight feet tall by
>>six feet wide by nine feet long. We used wire shelving, a bit expensive
>>but I can stand my short self under the shelving and see what's up on
>>top. Of course the fluorescent light I hung in there helps too. All my
>>canning stuff and the what I've canned or frozen is in there now. I'm so
>>proud of it I show it to all visitors, whether they want to see it or
>>not. <VBG>
>
>
> I can see it already George, looks lovely and I am jealous. Do you
> have trouble with that room heating up? Did you pipe in A/C?
> Something like that here in the desert would quickly become an
> oven. And where do you do your fermenting? I'd like to try it,
> but would had to use the garage for fear of VW parts smelling
> sauerkraut.
> Edrena
>
>
Not yet on the ac/heat, that's in this year's budget. Will have to add
about ten feet of ductwork and a vent but the units will handle the
extra. Currently we just leave the door open into the main part of the
house and I have a small fan in there to move the air around. I do my
fermenting in there too, smells of ripe sauerkraut at the moment but it
dissipates pretty quick.

As I said, the most expensive part was the shelving, almost $700.00 for
that and I installed it. That is some hell for stout shelving though and
I keep a stout step stool in there to get stuff off the top shelves more
easily.

As a fun exercise I am designing a retirement home, probably won't ever
move but what the heck. three bedrooms, 2.5 baths, one very large
living/dining/kitchen area and a 12X12 pantry. In addition there would
be a harvest kitchen out back. Lots of fun.

George

The Joneses > wrote:

> Something like that here in the desert would quickly become an
> oven. And where do you do your fermenting? I'd like to try it,
> but would had to use the garage for fear of VW parts smelling
> sauerkraut.

That reminds me - I want to start making saurkraut again. I like mine
fermented with a bit of pepper flakes and caraway seed. Yum. :-)

Blanche Nonken wrote:

> The Joneses > wrote:
> > Something like that here in the desert would quickly become an
> > oven. And where do you do your fermenting? I'd like to try it,
> > but would had to use the garage for fear of VW parts smelling
> > sauerkraut.
> That reminds me - I want to start making saurkraut again. I like mine
> fermented with a bit of pepper flakes and caraway seed. Yum. :-)

Oh joy, just joyned {!} the local orchid society to share my vanilla
orchid. To pay for the plants, they promised me any old canning jars
they had around. Anyways, one of the ladies makes sauerkraut every
year, I begged to come help so's I could see it first hand. Will take a
jar of red wine pickled beets.
Edrena, waiting...