Saturday, 27 February 2010


The first batch of tomatoes has been preserved. We are hoping there will be a few more batches, as they are just so handy to have in the pantry. Stews, pasta sauces, curries, etc. There are many uses for preserved tomatoes.

Here they are - skinned. I use any tomato that is ripe. Big, small, yellow, striped, purple, red, etc.Squish them into the jars - No.20 Fowlers in this case - add 1/4 teaspoon citric acid and make sure there are no air pockets.Put rubber ring around the rim, place lid on top and put on clamp. Into the preserving unit, cover with water and switch on preserver. Take out after 1 hour, making sure the water does not boil at any stage. Mind you, these are the instructions for my preserver. There are many varieties out there, so follow the instructions that come with your unit.Doesn't the sight of preserved tomatoes make your heart sing?!

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