Tomato preserves for water bath canning
- Vetter Sep 28, 2008 10:48 AM
I'd like to save a little of the summer by canning various tomato based preserves. Before I go spend a fortune at the farmer's market, I'd love to hear what other Hounds have had luck with.
I'm considering making tomato chutney, a tomato catsup (clove-y and complex, as served by my favorite breakfast joint), and green tomato mincemeat. I haven't the foggiest what the green tomato mincemeat even tastes like, but the recipe looks interesting: http://www.uga.edu/nchfp/how/can_02/c....
Please share your favorite recipes and ideas.
I make tomato sauce and tomato salsa. Both are staples for me year round, now. I can't remember the last time I used purchased tomato sauce. I just make a simple tomato sauce and leave it that way so I can dress it up when I use it later.
I made tomato basil preserves this summer-just google the recipe. Very sweet, like a jam. Great with goat cheese and crackers as an appetizer. I'd add some spiciness to it next time...a little chile.
And I noticed epicurious.com has a new recipe posted (new recipes from Bon Appetit) for a canned fresh tomato sauce that looks good....also a green tomato and red onion relish. I'm curious about both.
I'm in the lucky situation of having more tomatoes than we know what to do with, so am desperately trying new recipes. I've also thrown a lot of them whole into freezer bags.