Preserving by Pat Crocker

Author:Pat Crocker [Crocker, Pat]
Language: eng
Format: epub
ISBN: 9780062212634
Publisher: HarperCollins
Published: 2011-03-25T16:00:00+00:00

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Process tomatoes in a Pressure Canner following manufacturer’s directions for steam pressure and time at your altitude.

5. Cool, Label and Store: Lift jars from canner and place on a clean towel or rack. Do not re-tighten screw bands. Let the jars cool to room temperature. This may take from 12 to 24 hours. Remove and store screw bands. Check lid seals (Boiling Water Method, Step by Step). Wipe and label sealed jars. Store in a cool, dark place.

green tomato chow chow

No matter how early I plant or how much of a head start with seedlings I get in the greenhouse, I always have a fair number of tomatoes that never ripen before the first frost of autumn. Using those green tomatoes is almost as important to me as the first red orb plucked from the vine and eaten up on the spot.

10 cups (4 L) skinned, seeded, chopped green tomatoes and their juices (6 lb/3 kg, about 24 tomatoes)

4 tbsp (50 mL) coarse salt, divided

5 apples, chopped

4 cloves garlic, minced

2 large red onions, thinly sliced

2 hot chile peppers, chopped

2 tsp (10 mL) grated fresh ginger

2 cups (500 mL) white wine vinegar

1–1/2 cups (375 mL) lightly packed brown sugar

1–1/2 cups (375 mL) chopped raisins

3 tbsp (45 mL) dry mustard powder

1 tsp (5 mL) cumin seeds

1 tsp (5 mL) ground cinnamon

1/2 tsp (2 mL) ground cloves

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