Food Preservation

Comment

Comment by Pat Johnson on July 15, 2011 at 1:55pm

And did you end up with exactly 6 cups of "prepared" tomatoes when you began the process? Did you use real sugar of splenda (and how much of each if it was a mixture)?

Comment by Harriet Fasenfest on July 15, 2011 at 1:45pm

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?

 

Comment by Kelli on July 15, 2011 at 1:21pm

TOMATO PRESERVES

 

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 (if
you are using sugar, you can then use the regular pectin, but I still think you
get a more consistent set with the sugarless pectin)

      
Optional seasoning / spices:   (I used all three)

• ½ teaspoon ground allspice
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves

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% more
pectin (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 you
reach a full, hard boil. Stir and bring it back to a full rolling boil that
cannot be stirred down. Then start timing and boil hard for 1 minute, stirring
constantly.

 

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.

Comment by Kelli on July 15, 2011 at 1:09pm

Pat....I used the no sugar pectin that the recipe called for.  When I re-made it, I used regular pectin and followed the remake instructions in the package.  I've never had much luck with the no sugar pectin.  I think that the tomatoes I used were just too 'wet'.  Next time, I'll use some Roma's.  I finally got it to set up to a soft preserve.  It's VERY tasty and I can't wait to glaze a ham or tenderloin with some of it.

Comment by Harriet Fasenfest on July 13, 2011 at 4:19pm

Kelli,

The rest of the recipe please?

 

Comment by Pat Johnson on July 13, 2011 at 3:33pm

And did you add the pectin at the end and just bring it back to a boil for a minute before hot packing and waterbathing?

Comment by Pat Johnson on July 13, 2011 at 3:32pm

You could use the liquid but if it didn't set there must be a reason and using liquid may not help. If you used the low sugar dry pectin you'd likely have the best chance. It is likely you either didn't have enough sugar or acid. Did you add any lemon juice? Did you use low sugar pectin? How much sugar compared to tomato did you use? How old was the dry pectin?

Comment by Kelli on July 13, 2011 at 3:20pm

My tomato preserves didn't set at all.  I'm going to re-make it, but instead of using powdered pectin, which is what the recipe calls for, can I use liquid pectin??

Comment by Kelli on July 12, 2011 at 7:14pm

I only buy and use Ball.  I know I can't buy every single thing I use American made, but when I can, I will.

Comment by Pat Johnson on July 12, 2011 at 3:54pm

Dang.....Looks like Jarden is the one putting the American toothpick maker out of business so they can sell their Chinese made Diamond Brands instead! This link to the article about Penley make Jarden look like the bad guy. Heck, now I don't know whose jars to buy. The Penley jars are sold under the "Better Homes" name and are awfully pretty and come with a plaid lid and white ring.

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