Gotta get to canning maters

[hoodat]

I have only a top refrigerator/freezer combo and my freezer compartment is almost full of frozen whole maters. I'm trying to get up enough energy to thaw them and start canning. I usually just can quarters and if the cooking calls for another form I can just mash or chunk them after I open the jar. I generally hold off on spaghetti sauce till it cools off so the kitchen doesn't get so hot. When they start tapering of this fall I'll harvest some small green ones and do my pickled whole tomatos.

 

[thistlebloom]

I'm more than likely going to have lots of small green ones Hoodat, how do you do your pickled whole tomatoes?

 

[hoodat]

I'm more than likely going to have lots of small green ones Hoodat, how do you do your pickled whole tomatoes?

I usually make two batches, hot and sweet.
For the hot I use cider vinegar (I don't use white vinegar for anything but cleaning)
Brine:
1 quart water
1 quart apple cider vinegar
1/2 cup sea or kosher salt
1 tsp celery seed.
Remove the stem and upper part of the core (so they won't float as much)
Put 1 clove garlic and one hot pepper into the bottom of quart jar and pack whole tomatos on top, leaving about 1/2 inch head space.
Bring brine to a boil and pour it hot over the tomatos. Screw on lid and can in a water bath.
Sweet pickle brine
1Quart water.
1 quart cider vinegar
1/2 cup sea or kosher salt
1 cup sugar (more or less depending how sweet you like them)
3 tbsp pickling spices
1 bay leaf
Put 1 tsp mustard seed and 1/2 tsp celery seed into each quart jar and preceed as you do for hot pickles.

 

[thistlebloom]

Thanks Hoody, I'll definitely try both of those!
I've been wanting to ask what difference the vinegar makes, as I would prefer to use cider vinegar. I'm like you and just use white for cleaning but I'm a canning noob and noticed that almost all recipes call for white vinegar.

 

[Rhodie Ranch]

Why use cider vs white? Is there an issue or simply a flavor difference? I've been making pickles these last two days, and all the recipes call for white vinegar. Let me know what you think...

 

[hoodat]

There is a really big difference in flavor between apple cider and white vinegar. I far prefer that apple taste. White vinegar is made from grain (usually wheat)
The real reason most recipes call for white vinegar though is for looks. Cider vinegar just doesn't show off the pickles as well in the jar but I can to eat not to admire.

 

[Rhodie Ranch]

I didn't know that. Thank you!

Just made 7.5 quarts of bread & butter pickles, from my mother's recipe. I had to go and buy a gal of apple cider vinegar for it, and now I'm glad.

Thanks again!

 

[TanksHill]

Your smart to wait for cooler weather. I have been buying seconds from a local farm stand. Sweating it out in this heat. At least the pantry is filling up.

G

 

[gypsyfarm123]

I'm so glad to hear that you can use apple cider vinegar! I too have been lead to believe that you HAVE to use the white because of something to do with the acidity content..But if you are 80 years old (I would NEVER have guessed btw) and still kickin' I can't wait to start using the apple vinegar!Thanks for the info,friend. ~hmmmm, maybe that was the secret ingredient in my late GREAT aunts pickled tomatos that I have never been able to duplicate~

 

[gypsyfarm123]

I'm so glad to hear that you can use apple cider vinegar! I too have been lead to believe that you HAVE to use the white because of something to do with the acidity content..But if you are 80 years old (I would NEVER have guessed btw) and still kickin' I can't wait to start using the apple vinegar!Thanks for the info,friend. ~hmmmm, maybe that was the secret ingredient in my late GREAT aunts pickled tomatos that I have never been able to duplicate~