ureed tomatoes. Stir in chopped tomato, basil, Italian seasoning, oregano and
ars.
- Jam & Jellies Canning & Specialty Recipes (Bernardin).
Prairie Fruit Growers
eserved tomatoes and onions. Cook tomato mixture over medium heat until
erries.).
Make sure your canning equipment is scrupulously clean, and
In a large pot, heat olive oil.
Add onions until translucent.
Add garlic and saute a few minutes.
Add tomatoes, wine, salt, black pepper, hot pepper flakes, oregano, sugars and vinegar.
Bring to boil and then simmer for 90 minutes (at least) - it should reduce a bit.
Add tomato paste and fresh herbs, simmer 10 minutes.
To can:
Add 3 TBSP bottled lemon juice to each empty quart canning jar (2 TBSP for pint jars).
Processing with a Water Bath for 40 minutes for quart jars, 35 minutes for pint jars.
Dip tomatoes in boiling water for 30 seconds or so.
Take out and immediately put into iced water.
I fill one side of the sink with the ice water, use the other side to drain them.
This helps to get the skins off.
Remove core and skins and cut in half or if large tomato cut into quarters.
pack them tightly into jars.
Add one Teaspoon canning salt to each Quart.
set in water bath and process for 30 minutes.
let cool.
uree in batches, separating the tomato pulp and juice from the
east 4 hours.
Beat tomato paste with about 1 cup
Heat oil in large saucepan on medium heat. Cook onion, garlic and thyme, stirring, until onion softens and begins to caramelize.
Stir in remaining ingredients; bring to a boil. Reduce heat to low; simmer, uncovered, for 15 mins. Season to taste. Let stand for 10 mins.
Blend or process tomato sauce, in batches, until smooth. Cool.
Pour sauce into sterilized jars; seal immediately. Process in a water bath according to USDA directions. Store in a cool place for up to a year.
irections assume that you have canning experiance and are familar with
large pot.
Stir tomato sauce, vinegar, horseradish, ground chile
ith the half cup of canning salt, mixing well so that
or 15 minutes. Discard the tomato juice drained off, or save
Use a 7-quart cannerful of tomatoes or as many as you have. Rinse tomatoes and scald them in boiling water.
Peel, cut and remove core.
Place in canner.
Squeeze tomatoes with your hand. Bring to a boil and stir until tomatoes cook up.
Strain and put in quart jars.
Add 1 teaspoon canning salt to top of jar and seal.
Place in canning pressure cooker for 10 minutes at 10 pounds pressure.
Combine tomatoes, onion, and pepper in large bowl.
Sprinkle salt over vegetables, mix in,and let stand 1 hour.
Drain vegetables.
Combine drained vegetables, sugar, mustard, and celery salt in a large pot.
Tie cloves in cheesecloth and add to mixture.
Stir in vinegar and simmer for 20 minutes.
Take out spice bag.
Pack hot relish into hot jars.
Leave 1/4 inch headspace.
Place canning lids on jars.
Process half pints for 10 minutes in hot water bath.
Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red
or 5 more minutes. Add tomato paste (optional). Continue frequent stirring
n wide-mouth pint sized canning jars, placing a slice or
Stir applesauce, brown sugar, tomato sauce, vinegar, salt, garlic powder,
0 minutes.
Sterilize pint canning jars and lids in boiling