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What to do!

Discussion in 'Food Forum' started by DWavs, Jul 9, 2006.

  1. DWavs

    DWavs Moderator Moderator

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    If you were going to have over 100+ garden tomatoes on hand, had all the canning equipment, but didn't want to do spaghetti sauce, what would be your decision/decisions?
     
  2. MrsKitty

    MrsKitty

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    Can them for use in soup, salsa, spaghetti, tomatoes and macaroni, meatloaf and whatever else you add tomatoes to. Can them to just be chilled, dumped into a bowl, salted and eaten (my favorite!).

    We can ours then use them later for cooking. Never have we canned salsa, spaghetti or anything.

    Sometimes we will freeze some for soup when we are tired of canning or out of cans. Some people say that freezing ain't as good but for soup it works well.
     

  3. DWavs

    DWavs Moderator Moderator

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  4. Dandapani

    Dandapani

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    Make sauce and freeze.

    Wash, cut out cores, quarter, put in pot.

    Cook medium heat, stir periodically until cooked down and very soft.

    Dip out and put through Foley Mill (see picture below). This gives you the tomato "fluid" (juice).

    Take juice and put into smaller pot and cook down until about half volume. It will be thicker and sauce like.

    Put into suitable, cooking sized (8 oz, 16 oz) freezing containers like Ziploc. Leave space for expansion. Freeze.

    Reduces a whole lot of tomatoes to much less.

    [​IMG]
     
  5. MrsKitty

    MrsKitty

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    Trade you my tomatoes for the deer jerky recipie :clown:


    Peel and core tomatoes. We peel by cutting an X on the bottom then dropping down into boiling/simmering water until they split up the sides. Move to ICE water to cool so you can handle them. Peeling will come off easily now: peel up towards the core the cut the peeling and core free. If tomatoes are big, cut them up some. Nothing special, just quarter, section or chunk them.

    Put in a pot and stew them in thier own juices until they start to break down. (Skim the foam off as it forms) You can cook them longer but if you do, you will have nothing but tomato juice in your soup. We don't seed ours but we grow tomatoes with less seed and more meat for canning. Seed if you want or leave them in. Your choice.

    Put in your jars. Add a spoonful of canning salt. Rim and lid. Cover with towels to let seal on their own.

    Any that aren't sealed by the next morning gets put in the fridge and eaten out of a bowl ASAP or turned into salsa or something. Very few fail to seal.

    Freeze the same way except for no salt is added to the bags.
     
  6. Bill D

    Bill D Millennium Member

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    I have never done this with tomatoes-tell me what you think.
    Wash, dry, slice, place in a dehydrator, vaccumn seal, and freeze.
    When ready to use, just rehydrate in a bowl of water.
    Basically your own sun dried tomatoes. Have you priced those recently?