CRUSHED TOMATOES

CRUSHED TOMATOES

Crushed Tomatoes | Canning Tomatoes - from Ball® Fresh Preserving


Preserving Method:  Water Bath Canning
Makes about 2-3/4 lbs tomatoes for each quart jar


YOU WILL NEED


2-3/4 lbs tomatoes per quart jar

½ tsp  Citric Acid or 2 Tbsp bottled lemon juice to each hot quart jar
¼ tsp  Citric Acid or 1 Tbsp bottled lemon juice to each hot pint jar

Salt, 1 tsp salt to each quart jar
1/2 tsp salt to each pint jar (if desired)



WASH tomatoes. Dip in boiling water 30 to 60 seconds. Immediately dip in cold water. Slip off skins. Trim away any green areas and cut out core.

Cut into halves or quarters. Remove and discard seeds if desired

CUT tomatoes into quarters to measure about 2 cups. Transfer to a large stainless steel saucepan and bring to a boil over medium-high heat.

Using a potato masher, crush tomatoes to release juices.

While maintaining a gentle boil and stirring to prevent scorching, quarter additional tomatoes and add to the saucepan as you work.

The remaining tomatoes do not need to be crushed, as they will soften with heating and stirring. Continue until all tomatoes are added, then boil gently for 5 minutes.

ADD ½ tsp Citric Acid or 2 Tbsp bottled lemon juice to each hot quart jar. Add ¼ tsp Citric Acid or 1 Tbsp bottled lemon juice to each hot pint jar.

PACK hot tomatoes into hot jars to within a generous 1/2 inch of top of jar. Press tomatoes into the jar until the spaces between them fill with juice, leaving 1/2 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired. Remove air bubbles and adjust headspace, if necessary, by adding hot tomatoes. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

PROCESS filled jars in a boiling water canner for 35 minutes for pints and 45 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

RED ENCHILADA SAUCE

RED ENCHILADA SAUCE
PREP 20 minutes
COOK 30 minutes
PROCESS 40–55 minutes
YIELD four 1-pint jars

WHY THIS RECIPE WORKS In pursuit of the perfect red enchilada sauce, made with height-of-the-season tomatoes, we surveyed existing recipes. Knowing that we wanted to process our sauce, we needed to avoid using oil for safety reasons. We swapped out the usual chile powder for fruity-tasting dried ancho chiles and smoky chipotle chile powder. Blooming the dried chiles along with the spices softened them, and their complex flavors infused our sauce. To safely can our sauce, we needed to acidify it, but we found that lemon or lime juice distracted from the deep chile notes. Instead, we turned to the clean, bright flavor of cider vinegar, which rounded out and enlivened our rich enchilada sauce. Five tablespoons of ancho chile powder can be used in place of the whole dried chiles.

5 dried ancho chiles, stemmed and torn into ½-inch pieces, seeds reserved (1¼ cups)
1 tablespoon chipotle chile powder
2½ teaspoons ground coriander
2½ teaspoons ground cumin
½ cup water
1 onion, chopped
6 garlic cloves, minced
1 tablespoon salt
5 pounds tomatoes, cored and chopped coarse
6 tablespoons cider vinegar

1. Set canning rack in large pot, place four 1-pint jars in rack, and add water to cover by 1 inch. Bring to simmer over medium-high heat, then turn off heat and cover to keep hot.

2. Toast anchos with reserved seeds, chile powder, coriander, and cumin in Dutch oven over medium heat, stirring frequently, until fragrant, about 1 minute. Stir in water, onion, garlic, and salt and cook until onions and anchos are softened and water has evaporated, 7 to 9 minutes. Stir in tomatoes and bring to simmer. Cook, stirring often, until mixture measures 10 cups, 10 to 15 minutes.

3. Working in batches, process mixture in blender until very smooth, about 1 minute. Strain sauce through fine-mesh strainer into clean pot, firmly pressing solids with ladle to extract as much juice as possible; discard solids. Return sauce to brief boil over medium-high heat, then remove from heat.

4. Place dish towel flat on counter. Using jar lifter, remove jars from pot, draining water back into pot. Place jars upside down on towel and let dry for 1 minute. Add 1½ tablespoons vinegar to each hot jar. Using funnel and ladle, portion sauce into hot jars, leaving ½ inch headspace. Slide wooden skewer along inside of jar to remove air bubbles.

5. For long-term storage: While jars are hot, wipe rims clean, add lids, and screw on rings until fingertip-tight; do not overtighten. Return pot of water with canning rack to boil. Lower jars into water, cover, bring water back to boil, then start timer. Cooking time will depend on your altitude: Boil 40 minutes for up to 1,000 feet, 45 minutes for 1,001 to 3,000 feet, 50 minutes for 3,001 to 6,000 feet, or 55 minutes for 6,001 to 8,000 feet. Turn off heat and let jars sit in pot for 5 minutes. Remove jars from pot and let cool for 24 hours. Remove rings, check seal, and clean rims. (Sealed jars can be stored for up to 1 year. Before using, simmer sauce to thicken slightly, about 10 minutes.)

From - Foolproof Preserving

Canned Coleslaw

Canned Coleslaw

How to make Coleslaw to Can or Freeze:

1 medium head cabbage
1 large carrot
1 green pepper (I prefer red)
1 small onion
1 teaspoon salt

Syrup
1 cup vinegar
¼ cup water
2 cups sugar
1 teaspoon celery seeds
1 teaspoon mustard seeds

Shred together vegetables. Add the salt. Let stand 1 hour.


Drain and  rinse and Vegetables.

Boil syrup ingredients together for 1 minute. Cool.


Add syrup to vegetables or vegetables to the syrup.


Pack into quart jars or pint jars.)


Process in a boiling water bath for 15 minutes.

If you don’t want to can it, you could put it into freezer containers instead and freeze. Leftovers may also be frozen. This slaw may be drained before use and mayonnaise added, or used as is.

zucchini soup

Making and Canning zucchini soup in pint jars 

                         per pint           per quart

Zucchini          5/8 pound       1 1/4 pound

Water.                 1/8 C                 1/4 C

Lemon juice    1 1/2 tsp           1 Tbsp 

Salt                    1/2 tsp             1 tsp

1. Cut zucchini in a half and remove seeds

2. Cut into 2 inch cubes and place it in a pot with water

3. Simmer covered until soft about 30 minutes

4. Purée with the stick blender add water if too thick

5. Return to pot and bring to simmer

6. Add salt and lemon juice to each canning jar

7. Pour into jars leaving 1 inch headspace and process pints for 60 minutes
quarts 75 minutes with 10 pound weight or 11 pounds on a dial

when serving you can add parmesan cheese and sour cream.

         

August 27 garden update and pickings

Match box peppers starting to turn red

cayenne peppers are turning red

Picked 32 LB of tomatoes soon to be canned 

Corn and Tomato Salsa

from The Complete Book of Pickling
Modified for preference and volume

12 Cups corn shucked

32 Cups tomato sauce cooked down

6   Cups onions

8   Cups Read and Green peppers

6   tbsp garlic

1   Cup Sugar

2   tbsp salt

3   Cups cider vinegar

3   Cups white vinegar

2   tbsp oregano

3   tbsp clear-gel 

Pints 25 min.

6 jars had Mrs wages medium mix added.

PH 3.7

21 Jars 15 mild 6 medium 

Stop ... Mantis time

Ketchup

Blender Ketchup

48 medium tomatoes (16 lb.)  "16 cups cooked down"
1 cup chopped onion
1 cup chopped red bell pepper
3 cups cider vinegar
2 cups white vinegar
2 cups sugar
1/2 cup brown sugar
2 t. dry mustard
2 t. kosher salt
1 cinnamon stick, 2 inch long
1/2 t. each: whole allspice, whole clove, peppercorns
1 bay leaf
1 t paprika
1 T citric acid
1 t garlic powder (or 4 garlic cloves)


Combine tomatoes, onion and red pepper in a blender or food processor and process till smooth. Pour in large roaster pan cook until thick (overnight on crock pot setting)

Add vinegar, sugar, salt, mustard, paprika in a separate sauce pan. Tie cinnamon, allspice, cloves, peppercorns, and bay leaf in cheesecloth and add to saucepan boil and let steep for 10 minutes.
Remove cheesecloth bag. and add vinegar mixture to tomatoes pot.

Return to boil and boil gently, uncovered stirring frequently until mixture thickens on a spoon.  Use a stick blender to make smooth.

Ladle into jars leaving 1/2 inch headspace.
Process in water bath for 15 minutes

PH 3.6
Makes 9 pints

Pumpkin

The best pumpkin so far.  It snapped off the vine when we were killing squash bugs but cured nicely in the greenhouse. 

Dill Pickles 2016

Notes - need another 1/2 lb of cucumbers and 1/2 of the brine. 

DILL PICKLE CHIPS

PREP 25 minutes
SALT 3 hours
COOK 30 minutes
PROCESS 30 minutes
YIELD four 1-pint jars

WHY THIS RECIPE WORKS The savory cousins of bread and butter pickles, these iconic pickle chips are tart and full of unmistakable dill flavor. To give our chips their characteristic punch, we found dill seed and fresh dill to be the best combination. Mustard seeds and garlic added heat, while a bit of sugar balanced the acidity of the apple cider vinegar. We knew from our other pickle recipes that it can be difficult to preserve the crunch, so we used the same method: We salted our cucumbers for several hours to draw out water and then packed the raw slices into our jars, along with a bit of Ball Pickle Crisp, before covering them with hot brine. We processed the cucumber slices using the low-temperature pasteurization method, maintaining them in a hot-water bath at 180 to 185 degrees Fahrenheit for 30 minutes to produce crisp pickles.

2½ pounds pickling cucumbers, ends trimmed, sliced ¼ inch thick
2 tablespoons canning and pickling salt (click here)
2 cups chopped dill plus 4 large sprigs
3 cups cider vinegar
3 cups water
¼ cup sugar
1 tablespoon yellow mustard seeds
2 teaspoons dill seeds
½teaspoon Ball Pickle Crisp
4 garlic cloves, peeled and quartered

1. Toss cucumbers with salt in bowl and refrigerate for 3 hours. Drain cucumbers in colander (do not rinse), then pat dry with paper towels.

2. Bundle chopped dill in cheesecloth and secure with kitchen twine. Bring dill sachet, vinegar, water, sugar, mustard seeds, and dill seeds to boil in large saucepan over medium-high heat. Cover, remove from heat, and let steep for 15 minutes; discard sachet.

3. Meanwhile, set canning rack in large pot, place four 1-pint jars in rack, and add water to cover by 1 inch. Bring to simmer over medium-high heat, then turn off heat and cover to keep hot.
4. Place dish towel flat on counter. Using jar lifter, remove jars from pot, draining water back into pot. Place jars upside down on towel and let dry for 1 minute. Add ⅛ teaspoon Pickle Crisp to each hot jar, then pack tightly with dill sprigs, garlic, and drained cucumbers.

5. Return brine to brief boil. Using funnel and ladle, pour hot brine over cucumbers to cover, distributing spices evenly and leaving ½ inch headspace. Slide wooden skewer along inside of jar, pressing slightly on vegetables to remove air bubbles, and add extra brine as needed.

6. For long-term storage: While jars are warm, wipe rims clean, add lids, and screw on rings until fingertip-tight; do not overtighten. Before processing jars, heat water in canning pot to temperature between 120 and 140 degrees. Lower jars into water, bring water to 180 to 185 degrees, then cook for 30 minutes, adjusting heat as needed to maintain water between 180 and 185 degrees. Remove jars from pot and let cool for 24 hours. Remove rings, check seal, and clean rims. (Sealed jars can be stored for up to 1 year.)

DOUBLE IT
Double all ingredients and use larger pot when making brine; processing time will remain the same.
DILL PICKLE SPEARS
After trimming both ends from cucumbers, quarter cucumbers lengthwise and cut into 4-inch- long spears. Pack cucumber spears vertically into jars; salting and processing times will remain the same.

From - Foolproof Preserving

Bread and butter pickles 2016

Notes - need another 1/2 lb of cucumbers and 1/2 of the brine. 

Bread and butter pickles

PREP 25 minutes

SALT 3 hours

COOK 10 minutes

PROCESS 30 minutes

YIELD four 1-pint jars

WHY THIS RECIPE WORKS We wanted a bread-and-butter pickle with a crisp texture and a balance of sweet and sour—perfect for adding to a char-grilled burger. Most recipes combine cucumbers and onions in a spiced, syrupy brine; we cut back on the sugar and added red bell pepper for its fresh flavor and color. Cucumbers can lose their crunch when processed in a boiling-water bath; we found that combining several crisping techniques gave us the best results. We tossed our sliced vegetables in salt to draw out excess water. We added a small amount of Ball Pickle Crisp, which helps keep the natural pectin from breaking down, resulting in firmer pickles. Finally, rather than processing in a boiling-water bath, we employed a technique known as low-temperature pasteurization, which involved maintaining our pickles in a hot-water bath at a temperature of 180 to 185 degrees Fahrenheit for 30 minutes—in this temperature range microorganisms are destroyed and pectin remains largely intact.

2  pounds pickling cucumbers, ends trimmed, sliced ¼ inch thick

1 onion, quartered and sliced thin

1red bell pepper, stemmed, seeded, and cut into 1½-inch matchsticks

2 tablespoons canning and pickling salt (click here)

3 cups apple cider vinegar

2 cups sugar

1 cup water

1 tablespoon yellow mustard seeds

¾teaspoon ground turmeric

½teaspoon celery seeds

¼teaspoon ground cloves

½teaspoon Ball Pickle Crisp

1. Toss cucumbers, onion, and bell pepper with salt in large bowl and refrigerate for 3 hours. Drain vegetables in colander (do not rinse), then pat dry with paper towels.

2. Meanwhile, set canning rack in large pot, place four 1-pint jars in rack, and add water to cover by 1 inch. Bring to simmer over medium-high heat, then turn off heat and cover to keep hot.

3. Bring vinegar, sugar, water, mustard seeds, turmeric, celery seeds, and cloves to boil in large saucepan over medium-high heat; cover and remove from heat.

4. Place dish towel flat on counter. Using jar lifter, remove jars from pot, draining water back into pot. Place jars upside down on towel and let dry for 1 minute. Add ⅛ teaspoon Pickle Crisp to each hot jar, then pack tightly with vegetables.

.5. Return brine to brief boil. Using funnel and ladle, pour hot brine over cucumbers to cover, distributing spices evenly leaving ½ inch headspace. Slide wooden skewer along inside of jar, pressing slightly on vegetables to remove air bubbles, and add extra brine as needed.

6. For long-term storage: While jars are warm, wipe rims clean, add lids, and screw on rings until fingertip-tight; do not overtighten. Before processing jars, heat water in canning pot to temperature between 120 and 140 degrees. Lower jars into water, bring water to 180 to 185 degrees, then cook for 30 minutes, adjusting heat as needed to maintain water between 180 and 185 degrees. Remove jars from pot and let cool for 24 hours. Remove rings, check seal, and clean rims. (Sealed jars can be stored for up to 1 year.)

  


From - Foolproof Preserving

July update

Zucchini are coming at a steady flow now 

Star cucumber 

First patty pan

Greenhouse visitor 

First zucchini of 2016

First two zucchini of the year.... now they will come at a dizzying pace 

Return of the Mantis

The matis are hatching 

June update

Squash has exploded 

Tomatoes fulling up cages 

Brassicas coming along nicely