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[email protected] man@privacy.net is offline
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Default What to do with soft or overripe tomatoes....besides the obvious

On Wed, 8 Jul 2009 00:01:29 -0500, in rec.food.preserving you wrote:

:??
:I can do salsa and pasta sauce all day, any other suggestions?
:I have beautiful heirlooms, but more than we can sell and some get very soft
:very quickly.
:
:Rita
:Zone 7b-8a

I had the same problem (yearly), and posted and someone indicated the
recipe for TOMATO MIXTURE at the U of Minnesota website:
- - - -
TOMATO MIXTURE

* 12 cups tomatoes
* 1 cup chopped celery
* 1/2 cup chopped onion
* 1/2 cup chopped pepper
* 3 tsp. salt

This mixture of ingredients achieves the necessary acidity for water
bath processing. Do not use the varieties of tomatoes listed previously
with pH values near or above 4.6. Do not add any more pepper, onion, or
celery than indicated. This will reduce the acidity of the mixture.

Quantity
The amount of ingredients listed yield 7 pints (for 7 quarts, double the
ingredient amounts).

Procedure
Simmer the vegetables for 10 minutes. Pack into clean, hot canning jars.
Leave a 1/2-inch headspace. Apply two-piece canning lids following the
manufacturer's instructions. Process using the methods and times given
for Minnesota Methods, "Whole or Halved Tomatoes Packed Raw Using a
Water Bath or a Pressure Process."

http://www.extension.umn.edu/distrib...on/DJ1097.html


---> My thought is that I can use my up-to-now typical methods, adding
the prescribed amount of citric acid. <--------

- - - -

I like this quite a lot.

Dan

Email: dmusicant at pacbell dot net