Preserving Your Harvest

[Bkaye]

Has anyone made tomato jam? Or had any? I still some ripe 'maters left, and I don't want to can any more.

71 quarts on the shelf downstairs, 71 quarts on the shelf...

Sorry about the possible earworm!

I had a friend make some a couple years ago and have the husband and I a jar to try. Neither of us are tomato fans unless they are cooked in something. It wasn’t bad. Better than I expected, didn’t have much of a tomato flavor at all but it has a flavor that is hard to describe.

 

[Sally PB]

I'm hoping if I make tomato jam that it tastes sweet and tangy. What I'm afraid of making is something that has the consistency of jam and the flavor of ketchup.

 

[NanaK]

They were quite a bit of work, as I recall. My mom only made them once. They were delicious!

Yes a bit of work but not really any more work than making pickles. You do have to peel and chop a lot of rind.
One of those things you only do for someone you love.

Has anyone made tomato jam? Or had any? I still some ripe 'maters left, and I don't want to can any more.

I have never made tomato jam or tasted any. I do recall reading recipes. Tomato + Jam just didn't work in my mind.

On second thought...
I would think it might be a good spread for toasted garlic bread. Tomato+Garlic, that is always good!

My MIL had a recipe she got online somewhere for a tomato pie. This was tasty. She has passed away now unfortunately so I can't ask which recipe she used. There are many online, some with a crust and some crustless.

 

[Sally PB]

My MIL had a recipe she got online somewhere for a tomato pie. This was tasty. She has passed away now unfortunately so I can't ask which recipe she used. There are many online, some with a crust and some crustless.

Oh, I need to look that up! I'd have to go crustless, as I'm GF, but it sounds intriguing.

 

[BirdsBeesTrees]

I canned some carrots yesterday, and green beans today.

 

[Sammster]

Has anyone made tomato jam? Or had any? I still some ripe 'maters left, and I don't want to can any more.

71 quarts on the shelf downstairs, 71 quarts on the shelf...

Sorry about the possible earworm!

71 quarts... on the shelf, downstairs...
That's amazing, though!

 

[Sammster]

Oh, I need to look that up! I'd have to go crustless, as I'm GF, but it sounds intriguing.

Maybe you could make a baked, mashed potato crust?

 

[Happy hen lover]

I trayed up a small harvest for the freeze dryer. This tray plus an additional, full tray of cabbage. That's one of the best things about freeze-drying - you can just do little bits until you have enough for a load. The trays are pre-freezing in the deep freeze.
View attachment 3933496

I will dehydrate cabbage for sure. I was given a recipe for soup mixin's I love ( carrots tomatoes, peppers,onions, etc.) and it called for a bunch of cabbage. After awhile the whole thing tastes like sauerkraut! But it's a great vegetable base for beef , sausage, chicken. The dehydrated cabbage would be good.

 

[Smokerbill]

I'm going to try making zucchini bread and butter pickles this weekend using a recipe and processing method from the USDA canning guide.
https://nchfp.uga.edu/resources/category/usda-guide



I still don't have enough tomatoes to make sauce but I'm working on it, trimming, crushing and freezing them as they ripen. Got these today.

 

[Birdsonghill]

I been making a hot tomato dip for years from a recipe I got from friends in La Bianca/Rin Con Grande. I like it served warm or cold with corn chips and a bit of fresh cilantro. It is both sweet and hot with a savory twist from the smoke of Home made chipotles and adobo sauce. I lightly fry some onions in a bit of oil, add chopped tomatoes fresh or canned, salt ad cook down rapidly, adding a cup or two of sugar, several chopped chipotles in adobo sauce and continue to cook at lower heat until nice consistency. Serve warm, add a squeeze of lime juice and a handful of fresh cilantro, with tortilla chips or on a tostada or go crazy with it! It is very spicey and hot and also, sweet, my style., but friends now make it to suit their taste and I always like it. In Mexico they served this with several salsas and cheese dip as an appetizer or snack. Around here, people call it Tim's chipotle/tomato dip. I call it addicting and I can't stop eating it once started, until my mouth is burning from the intensity of the chipotles I use.