Tomatoes - can jam - Failure
Tomatoes are a beautiful thing. Are they veggies? Are they fruit? No matter they are delicious and can be used everywhere - in salad, sauce, salsa or simply sliced with fresh mozz cheese, basil and a little balsamic vinegar. So again, we are faced with a choice, what to can for the can jam? After much thought I settled on
Dried Tomatoes in Oil, From Sensational Preserves (Hilaire Walden)
4 1/2 pounds fleshy, ripe tomatoes
sea salt
virgin olive oil
Preheat the oven to the lowest setting. Line the bottom of the oven with foil to protect it from drips from the tomatoes.
Halve the tomatoes lengthwise and scoop out the seeds using a teaspoon. As each tomato half is ready, place it, cut side down, on a wire rack, spacing them slightly apart.
Sprinkle salt very lightly on each tomato half, then place them, cut side down, on a wire rack, spacing them slightly apart.
Put the racks in the oven and prop the door very slightly ajar with a skewer so that the tomatoes dry out rather than cook. Leave for 6-12 hours depending on the size of the tomatoes and the temperature of the oven, or until the tomatoes feel dry but are still slightly fleshy. Remove from the oven and leave to cool.
Loosely pack the tomatoes in clean, dry jars. Pour in the olive oil to cover, seal andprocess the jars in a hot water bath for 10 minutes. While the book says this can be water bath canned - I have been told this is not safe so we moved to the fridge. Store for 2-4 weeks before eating.
I was able to use some black plum tomatoes from my back yard garden and they turned out great. Can't wait to try them on a pizza. I also added garlic to one jar but I put it in the fridge.
This may not be a water bath cannable recipe anymore, the book we got it from is from 1995 and there is question as to whether it is safe to can. This is what we canned at the same time as the dried tomatoes so let's link to it! And now, for something completely different....
Dried Tomatoes in Oil, From Sensational Preserves (Hilaire Walden)
4 1/2 pounds fleshy, ripe tomatoes
sea salt
virgin olive oil
Preheat the oven to the lowest setting. Line the bottom of the oven with foil to protect it from drips from the tomatoes.
Halve the tomatoes lengthwise and scoop out the seeds using a teaspoon. As each tomato half is ready, place it, cut side down, on a wire rack, spacing them slightly apart.
Sprinkle salt very lightly on each tomato half, then place them, cut side down, on a wire rack, spacing them slightly apart.
Put the racks in the oven and prop the door very slightly ajar with a skewer so that the tomatoes dry out rather than cook. Leave for 6-12 hours depending on the size of the tomatoes and the temperature of the oven, or until the tomatoes feel dry but are still slightly fleshy. Remove from the oven and leave to cool.
Loosely pack the tomatoes in clean, dry jars. Pour in the olive oil to cover, seal and
I was able to use some black plum tomatoes from my back yard garden and they turned out great. Can't wait to try them on a pizza. I also added garlic to one jar but I put it in the fridge.
This may not be a water bath cannable recipe anymore, the book we got it from is from 1995 and there is question as to whether it is safe to can. This is what we canned at the same time as the dried tomatoes so let's link to it! And now, for something completely different....
hi daisy, this isn't safe to hot water bath can. canned tomatoes always need additional acid to be safely canned, and that is without any added oil. with this much oil, for safety this recipe should not have been hot water bath processed, but should have went directly into the fridge or the freezer.
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