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slow-roasted tomatoes - canning?

c
cheryl Jun 19, 2006 09:38 AM

I made a batch of slow-roasted tomatoes which were just delicious. I know people on this board have frozen them successfully, but has anyone tried canning them? Our freezer is full to overflowing. I'd like to do a big batch when the summer crop comes in but I'm stuck for space. Any ideas?

  1. t
    toodie jane Jun 19, 2006 10:06 PM

    I think you'd have to add too much liquid to the jars and that would negate and dilute that wonderful condensed sweetness.

    Sorry, I think you'd better just use them up. Maybe make a tomato sauce with them and can that? Just be sure to process them to the jar manufacturer's instructions!

    1 Reply
    1. re: toodie jane
      c
      cheryl Jun 20, 2006 09:06 AM

      Thanks, I was afraid of that. I might do a trial run using olive oil which shouldn't affect the tomatoes too much, that's my hope. Or I'll have to free up freezer space by not making any more ice cream.

    2. pikawicca Jul 4, 2006 07:41 PM

      I'm just using up the last of mine from last summer. Used olive oil and (on advice of home extension agent) processed large jars 20 minutes.

      1 Reply
      1. re: pikawicca
        c
        cheryl_h Jul 5, 2006 12:21 AM

        Thank you very much for posting this. Tomatoes should be coming to local markets this month so I plan to get going on roasting pretty soon.

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