Preserving « Archive

Posted on 10 September 2008 by tomatocasual.com

Tomato Casual Answers Reader’s Canning Tomatoes Question

By Vanessa Richins

Tomato Casual reader Chris W writes:

“I just started canning and I am having trouble. I canned whole tomatoes by the BALL BOOK. They started to bubble and produce gas. I threw them away. I didn’t want to mess with it.

So I tried making my own sauce. It been about a week and again now the sauce is producing gas. They seal well. And I cook them like i am supposed to. I don’t know what i am doing wrong.

I am sorry you are having trouble with your canning!

With the help of former Tomato Casual Contributor Amy Jeanroy, I will go over the canning steps and the reasons why you may have bubbling and gas.

One note : boiling water is extremely important in the canning process. It sterilizes the jar and contents, killing bacteria. Use boiling water as noted below.

1. Use hot water to wash the jars. You need to Read the rest of this entry »

1 Comment
Posted on 08 September 2008 by tomatocasual.com

Saving Tomato Seeds

By Kira Hamman

Believe it or not, it’s already time to think about next year – if you’re a seed-saver, that is.

Saving tomato seeds is not difficult, but it is more complicated than saving seeds from most other garden plants and does require some planning.

Just remember that saving seeds from hybrid varieties is risky — although they will probably produce fruit-bearing plants, those plants are unlikely to be much like their parents. Heirloom varieties, on the other hand, will produce plants just like the ones from which they came.

First of all, Read the rest of this entry »

2 Comments
Posted on 13 August 2008 by tomatocasual.com

Too Many Tomatoes!

By Kira Hamman

It’s the moment you’ve been waiting for – the plants you painstakingly nurtured through needy infancy and difficult adolescence are coming to maturity and producing red, ripe tomatoes.

Pounds of them.

Pounds, and pounds, and pounds of them.

You’re eating tomatoes at every meal, canning and freezing as much as humanly possible, and still they keep coming.

What’s a tomato gardener to do?

1. Keep eating! Remember the dark days of winter, when a garden fresh tomato is but a distant memory, and have just a few more. You’ll be glad you did.

2. Feed your friends. Speaking as someone who went through a gardenless period a while back, I can tell you that they’ll be grateful.

3. Leave the best ones on Read the rest of this entry »

6 Comments
Posted on 02 July 2008 by tomatocasual.com

Preserving Your Tomato Harvest

By Michael Nolan

First, a quick note about the photo: Don’t try it.

It is a joke. Seriously.

Just don’t.

With so much time and energy devoted to selecting, planting and growing your lovely tomato plants, it is easy to let the harvest sneak up on you before you’ve had the chance to make plans.

The first response I expect to be flashing in your minds is “what the heck do I need plans for? I’m going to eat them!” Touché, my friends. Touché.

But if you are growing more than one or two tomato plants, you will likely have Read the rest of this entry »

12 Comments
Posted on 22 February 2008 by tomatocasual.com

Botulism Real Threat in Canning Tomatoes

Canning TomatoesBy Michelle Fabio

In a sad reminder to tomato canners everywhere, 14 people were recently admitted to a Russian hospital, one of whom later died, because of an outbreak of botulism; the source was found to be homemade canned tomatoes consumed at a family gathering.

Botulism is an illness caused by the toxin “botulin” produced by Clostridium botulinum. As this toxin is one of the most powerful, for humans even one microgram can be lethal.

While botulism is a rather rare illness–there are usually fewer than 30 food-borne cases of botulism per year in the United States–and particularly in a food with high acidity like tomatoes, it can be deadly.

Here are a few things you can do to prevent botulism from affecting you and your family.

(1) As high temperatures Read the rest of this entry »

20 Comments
Posted on 13 October 2007 by tomatocasual.com

Tomato Casual Answers Reader\’s Question: Storing Sun-dried Tomatoes in Oil

Tomato Casual Answers Reader's Question

By Michelle Fabio

A lucky reader has scored some sun-dried tomatoes and stored them in a jar with olive oil–now she’s wondering how to best vacuum seal the jar.

For starters, if you’re jarring only in olive oil, just be sure to pack the tomatoes in as tightly as possible leaving some headspace at the top for expansion, cover the tomatoes completely in oil, and then seal tightly. Store jars in a cool, dark place for up to a year.

If you’re adding garlic and basil like my southern Italian mother-in-law does, follow the same process but then store in the refrigerator to guard against botulism.
Read the rest of this entry »

3 Comments

Recent Comments