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How-To's on putting food aside: canning, freezing, drying, much more...
Location: North Carolina
Latest Activity: on Thursday
Started by Karin Bosela. Last reply by Joseph Antecki Jr Apr 21.
Started by Paul Lueders. Last reply by Matt Volz Nov 9, 2012.
Started by Nicholas Linzenmeyer. Last reply by Gabriela Jun 29, 2012.
Kelly, I don't know if you want my appraisal of the situation but being a cook and being a preserve maker I would have done it differently. I could tell you for next time but did you process of adding more pectin work? Are you happy with what you have now?
Tomatoes - about 6 to 8 lbs; or 6 cups of prepared tomatoes. This makes about 10 half-pints (8 ounce jars) of tomato preserves!
Grated lemon rind - 1½ teaspoons
¼ cup lemon juice
4½ cups sugar or Splenda or other sweetener
1 box powdered no-sugar-needed pectin (ifyou are using sugar, you can then use the regular pectin, but I still think youget a more consistent set with the sugarless pectin)
Optional seasoning / spices: (I used all three)
1 Water bath Canner
* Remove the skins and core.
* Squeeze out the seeds and water. Don't get fanatical about getting every seed out.
* Dice and drain.
Start with the chopped tomatoes in the pot...
Place chopped tomatoes in saucepan and heat slowly to simmering,stirring constantly to prevent sticking and burning.
Cover and simmer 10 minutes, stirring occasionally. Measure about 6 cups of the cooked tomatoes into a large saucepan.
Optional: Add lemon rind, allspice, cinnamon and cloves.
Add ¼ cup lemon juice to the prepared tomatoes in the saucepan.Measure the sugar and set aside. Stir powdered pectin into prepared tomatoes.Bring to a boil over high heat, stirring constantly. Note: I add about 20% morepectin (in other words 1 and 1/5th packets) because I find I like a firmer set!
Stir in the 4½ cups sugar or other sweetener as soon as youreach a full, hard boil. Stir and bring it back to a full rolling boil thatcannot be stirred down. Then start timing and boil hard for 1 minute, stirringconstantly.
Fill the jars with tomato preserves and put the lid and rings on. Fill them to within ¼-inch of the top, seat the lid and hand-tighten the ring around them.
Put them in the canner and keep them covered with at least 1 inch of water. Keep the water boiling, and the lid on. Most people will only need to process the jars for 5 minutes.
The rest of the recipe please?
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