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Alternative-Cry-3517
Hello friends, After a week of steam juicing tomatoes, I spent a week canning the yield.
I started with 100lbs of homegrown Roma, Early Girls, black antique, giant pear, sweet 100s, and a mini Roma hybrid. Everything was mixed together when steaming was completed.
A week of canning commenced, so steaming equipment was cleaned and set aside in my workspace. Canning equipment was cleaned and set up.
I follow and tailor recipes found on page 22 in the 1989 Ball Blue Book. By tailoring I mean adding salt and/or lemon to stay within proper safety limits.
This year:
Plain tomato sauce using the Tomato Juice recipe as a guide. It has only salt and lemon juice.
Italian tomato sauce using the Tomato Sauce recipe as a guide. It has powdered seasonings instead of fresh. Each jar got essentially the amount of ingredients in the recipe. The reason being is that the recipe produces only 1qt and I had multiple quarts of sauce to use. The recipe limitations, tho, made it easy to figure out how much to add and since we add fresh when we use the jar(s), powdered works well for us.
Tomato cocktail with and with out pulp. Just think Snappy Tom and you get the idea. This has been a family fave for decades. Because the steaming method produces SO MUCH JUICE I decided to try turn some into cocktail. It was met with fantastic reviews. I tailor the Tomato Garden Juice Blend recipe. Each quart, with or without pulp, is tomato juice with lemon and salt added. Plus fresh onion, jalapeño pepper, and whole garlic. Cut onions in eights and add two or three of the outside chunks, two whole garlic cloves, and 1 jalapeño halved with pith and seeds removed per quart. Half the amounts for pints. The pints make a great gift size. Also chop up the inner part of unused onion for other recipes.
Tomato Stock is the leftover over juice. I use the the Tomatoes Quartered recipe with just salt added. This juice/stock can be used in dishes that complement the tomato flavor. It’s essentially the same as any vegetable or meat stock, so add as liquid to rice, potatoes, cous cous, etc. Great in Spanish Rice! Also soup, stew, or pot roast with any kind of meat.
The processing is the same for each, 45 minz per quart, 40 minz per pint.
So, I hope you enjoy my post. I’ve been canning for 50+ years in tiny kitchens and now a giant farm house kitchen, I can say with certainty that canning can be tailored to any space. The only advice I’d offer is ONLY can what you and your family and friends like. The amount of time and effort are sadly wasted on stuff people won’t eat.
I’m on to steaming apples for Cinnamon Apple Liqueur. YUMMEH ❤️
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Hi u/Alternative-Cry-3517,
For accessibility, please reply to this comment with transcriptions of the screenshots or alt text describing the images you’ve posted. Thank you!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
Hello friends,
After a week of steam juicing tomatoes, I spent a week canning the yield.
I started with 100lbs of homegrown Roma, Early Girls, black antique, giant pear, sweet 100s, and a mini Roma hybrid. Everything was mixed together when steaming was completed.
A week of canning commenced, so steaming equipment was cleaned and set aside in my workspace. Canning equipment was cleaned and set up.
I follow and tailor recipes found on page 22 in the 1989 Ball Blue Book. By tailoring I mean adding salt and/or lemon to stay within proper safety limits.
This year:
Plain tomato sauce using the Tomato Juice recipe as a guide. It has only salt and lemon juice.
Italian tomato sauce using the Tomato Sauce recipe as a guide. It has powdered seasonings instead of fresh. Each jar got essentially the amount of ingredients in the recipe. The reason being is that the recipe produces only 1qt and I had multiple quarts of sauce to use. The recipe limitations, tho, made it easy to figure out how much to add and since we add fresh when we use the jar(s), powdered works well for us.
Tomato cocktail with and with out pulp. Just think Snappy Tom and you get the idea. This has been a family fave for decades. Because the steaming method produces SO MUCH JUICE I decided to try turn some into cocktail. It was met with fantastic reviews. I tailor the Tomato Garden Juice Blend recipe. Each quart, with or without pulp, is tomato juice with lemon and salt added. Plus fresh onion, jalapeño pepper, and whole garlic. Cut onions in eights and add two or three of the outside chunks, two whole garlic cloves, and 1 jalapeño halved with pith and seeds removed per quart. Half the amounts for pints. The pints make a great gift size. Also chop up the inner part of unused onion for other recipes.
Tomato Stock is the leftover over juice. I use the the Tomatoes Quartered recipe with just salt added. This juice/stock can be used in dishes that complement the tomato flavor. It’s essentially the same as any vegetable or meat stock, so add as liquid to rice, potatoes, cous cous, etc. Great in Spanish Rice! Also soup, stew, or pot roast with any kind of meat.
The processing is the same for each, 45 minz per quart, 40 minz per pint.
So, I hope you enjoy my post. I’ve been canning for 50+ years in tiny kitchens and now a giant farm house kitchen, I can say with certainty that canning can be tailored to any space. The only advice I’d offer is ONLY can what you and your family and friends like. The amount of time and effort are sadly wasted on stuff people won’t eat.
I’m on to steaming apples for Cinnamon Apple Liqueur. YUMMEH ❤️