vfem
Garden Addicted
I want to can some of my cherry tomatoes... does anyone have some recipes?! I've got heirloom cherry tomatoes coming out my ears!!!
Canning Tomatoes?
- Thread starter vfem
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beavis
Deeply Rooted
It's not advised due to safety concerns
read this:
http://www.ag.ohio-state.edu/~news/files/chowcherrytomato.pdf
read this:
http://www.ag.ohio-state.edu/~news/files/chowcherrytomato.pdf
big brown horse
Garden Ornament
Do you sun dry them whole? Your recipe sounds good bid smoked cherry tomatoes with peach wood.
Wow, didn't know that you couldn't water bath can them. Good to know.
You can freeze them too.
Wow, didn't know that you couldn't water bath can them. Good to know.
You can freeze them too.
Ridgerunner
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If you read the warning closely, you can make tomato juice or tomato sauce with them and can them, using a pressure canning procedure. The warning is specifically against canning cherry tomatoes whole.
I've never tried drying them whole. I did split them and seed them before I dried them last year and it worked great. Based on trying to dry Hebenero peppers whole, I'd think it would be wise to split them. I use a dehydrator, not sun dried.
As BBH said, you can freeze them. We wash them, dry them off, and put them on a cookie sheet on wax paper to freeze them whole. Once they are frozen, you just put them in a freezer bag. Since they are not frozen together this way, you just take what you need. They go great in pinto or black beans, soups, stews, or just put some in rice when you cook it. Lots of uses.
I've never tried drying them whole. I did split them and seed them before I dried them last year and it worked great. Based on trying to dry Hebenero peppers whole, I'd think it would be wise to split them. I use a dehydrator, not sun dried.
As BBH said, you can freeze them. We wash them, dry them off, and put them on a cookie sheet on wax paper to freeze them whole. Once they are frozen, you just put them in a freezer bag. Since they are not frozen together this way, you just take what you need. They go great in pinto or black beans, soups, stews, or just put some in rice when you cook it. Lots of uses.
I split them and seeded most of them as ridgerunner described. I did a few just splitting them and leaving the seeds, but wasn't really happy with the result. It normally takes 2 days for me to get them dried properly using nature's dehydrator. Just bring them in at night and put them back out the next day. Occasionally I cheat and put them in the oven if we have used it for cooking that evening. After the oven is cut off and has cooled a bit just put them in, shut the door and leave them overnight. They are perfectly dried the next morning.big brown horse said:
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vfem
Garden Addicted
I ended up canning these... but I blanched them and skinned them... let them sit with salt and olive oil in a warm oven (200 degrees) for an hour then canned them with the oil. I found someone online suggesting it to add them to fresh sauces later on.
I guess I'm taking a chance. Then again, they were not actually raw when I canned them either?!
I guess I'm taking a chance. Then again, they were not actually raw when I canned them either?!
I would like to use my cherry tomatoes for my spagetti and pizza sauce and can them, can I use them still along with my romas???????
If I need to acidify those cherry tomatoes, how much of it I need to use lemon juice?
I have the sweet variety. I am planning on putting them into a siever or food mill from Kitchenaid mixer gadget and get it all nice and pulpy.
I am going to use for the seasoning base from an envelope, that Mrs. somebody. It looks good and willing to try it!
And hot water bath the pint jars.
If I need to acidify those cherry tomatoes, how much of it I need to use lemon juice?
I have the sweet variety. I am planning on putting them into a siever or food mill from Kitchenaid mixer gadget and get it all nice and pulpy.
I am going to use for the seasoning base from an envelope, that Mrs. somebody. It looks good and willing to try it!
And hot water bath the pint jars.
Ridgerunner
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I can't answer your particular question as I pressure can my tomatoes so I don't have to worry about acidity. I mix my cherry tomatoes in with all the rest and run them through a food mill. As long as you are not canning them whole, it is no problem.
Yesterday I took 14 pounds of tomatoes, cooked them for about 20 minutes, ran them through a food mill, added seasonings for a spaghetti sauce, and reduced them by half in volume by simmering them a little over two hours. I wound up with 7 pints, 6 which I pressure canned, keeping them at pressure adjusted for altitude (11.5 pounds) for 20 minutes. The other was supper. The sauce is a little thin but it works. I can always reduce it further for pizza sauce if I wish.
Yesterday I took 14 pounds of tomatoes, cooked them for about 20 minutes, ran them through a food mill, added seasonings for a spaghetti sauce, and reduced them by half in volume by simmering them a little over two hours. I wound up with 7 pints, 6 which I pressure canned, keeping them at pressure adjusted for altitude (11.5 pounds) for 20 minutes. The other was supper. The sauce is a little thin but it works. I can always reduce it further for pizza sauce if I wish.
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- #10
vfem
Garden Addicted
I did a quick boil, and skinned my tomatoes... then in the over for a little while. Mixed with salt and canned like that with nothing else. Though they are whole, they are skinless and slightly cooked. I obviously am taking a risk!
Everything I've read says to just cook before canning.
I'm going to make all the rest of my tomatoes into sauce before canning from here on out.
Everything I've read says to just cook before canning.
I'm going to make all the rest of my tomatoes into sauce before canning from here on out.
