Yes, yes, yes, I know. The tomato can jam entries should be posted next week, not this. Consider this post a safety intervention.
The most important thing to consider when you’re canning is whether your item is a high-acid or low-acid food. Most food-born pathogens, including yeasts, molds, and most bacteria, can be killed at 212°F. […]
OK, all you beet doubters! I’m offering a tomato canning class on Sunday, July 25, at 1 PM. We’ll make some salsa and stuff some tomatoes in jars. You’ll learn the difference between a hot pack and a cold pack. We’ll also discuss pros and cons of water-bath versus pressure canning for tomatoes and how […]
Like a lot of wanna-be foodies, I joined the sweet red pepper revolution in the 1990s and never looked back. Unfortunately, my CSA didn’t get the message and gives me 2 or 3 green peppers a week. They’re big, too—sometimes as much as a pound each. Sure, they’re nice on kabobs with pineapple, but what […]
My problem with homemade canned tomato salsa is that it always ends up tasting cooked—but not in a good way—from the canning process. It’s as if you made a batch of pico de gallo, boiled it for 20 minutes, then chilled it and served it. Nothin’ but nasty. I’ve eventually come to the conclusion that […]
Roasted tomatoes are delectable little gems. Once you have them, you can use them in sauces, salsa, or just as a topping for bread: Voila! Bruschetta! Freezing is the easiest way to preserve their flavor, but if you have limited freezer space, canning is a good option.
There is, however, a catch. I’ve looked and looked […]
As you might have guessed given my giant pile of tomatoes, my next few posts will be all about things you can do with them: roasted tomatoes, roasted tomato salsa, tomato sauce, and mixed pepper sales. But first, let’s do the basics. How do you can tomatoes?
Tomatoes are an interesting case because they straddle the […]
Remember my abundance of green beans? And my sad little potatoes?
They’ll make a happy little salad.
About half a pound of potatoes, preferably small and garden-fresh
About half a pound of various fresh beans (string, romano, wax, etc.)
A large tomato, chopped
A handful of basil
Juice of 1 lemon
2 T olive oil
1 T Dijon mustard
Around this time of year, the plots in my community garden start looking a bit ragged. It’s been hot, and the weeds are out of control. Because it’s been wet, no one can quite keep up with the beans. And then there are the tomatoes—particularly the cherry tomatoes. Some of my neighbors’ plots are producing […]