It's ripe tomato season, canning season, when housewives can make all sorts of tomato goodies to add to her cuisine. Catsup, salsa, sauces and preserves all add savor and nutrition to meals at an economical price. All available commercially except preserves, known to only a few.
We once visited a couple when the wife was doing some canning. I remarked that I'd just finished a batch of tomato preserves. "Where do you live?" the husband exclaimed, "I love tomato preserves, but my wife won't make ‘em."
Tomato preserves are labor intensive, but well worth the effort.
I started with a Kerr canning book, but now just "do it my way."
Use five or six pounds of ripe tomatoes. An equal amount of sugar, three lemons. Peel the tomatoes and slice into a large glass, pottery or stainless steel bowl. Sprinkle sugar over the tomatoes and let them sit several hours until the sugar draws the juice from the tomatoes. (I usually do this overnight).
Pour the sugar and juice into a large kettle and cook, stirring often so it won't stick and burn.
Slice the lemons, add to tomatoes. When the syrup almost reaches the "spin a thread" stage, add tomato and lemon slices. Cook until the tomatoes and lemons look translucent, Pour into sterilized canning jars with lids and process in water bath or pressure canner.
Enjoy!
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Comments » 1
clitav writes:
I will have to pass that one on to my dear friend that almost always has a tomato bonanza! Sounds interesting, I would give it a try! I ate jalopeno jelly and it was good! :)
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