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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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What to do with soft or overripe tomatoes....besides the obvious
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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 |
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What to do with soft or overripe tomatoes....besides the obvious
Garland Grower 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 > > > You can always freeze them and use them in cooking later. Wash and dry the tomatoes, put them in a ziploc bag and toss in freezer. When ready to use take out of freezer and out of bag put in a colander over a large bowl and allow to thaw at room temperature. The liquid runs out (useful as stock for soups), the skins slip readily, and the flesh is ready to cook with. |
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What to do with soft or overripe tomatoes....besides the obvious
In article >,
"Garland Grower" > 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 Do you have a food shelf in your community? See if they'll enjoy your excess. What about canning them? Or you can just freeze them whole (core them first) and slip the skin when you want to COOK with them ‹they'll not be salad material. -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller - good news 4-6-2009 "Be kind, for everyone you meet is fighting a great battle." -Philo of Alexandria |
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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 |
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What to do with soft or overripe tomatoes....besides the obvious
> 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. ....... Thanks for the suggestions... We were arleady doing some bags of quartered and frozen tomatoes to be used in chili, etc for the winter. Just now finding out how bad the skins are if you don't take them off, next time will freeze whole and pull the skins before cooking. I knew the skins would slip off easily, I've frozen tomatoes before, but just didn't think it was that big a deal to leave them in. Made a nice Ratatouille/ Ragout with all my toms, eggplants, pepper and Zucchinis, poured that over Cheese Tortellini and baked it with tons of Mozarella and Parmesan on top; the skins from the toms and eggplants were a little bothersome. I want to try this canning method, sounds like it will work well for winter soups/ stews / chili's. Rita |
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