Canning Tomatoes and Such!
I have a dear friend who always seems to find deals on everything. So, when my beautiful tomatoes got blight, as did most of my friends tomatoes locally, she found an Amish farmer to come to our rescue. I bought 6 bushel from her and had to decide what to do with them. I hadn’t done tomatoes in quite a few years as it seems so time consuming, as is all canning I guess, besides the fact that I’m usually so busy with kids and such that my garden gets neglected. Anyway, it took me 2 1/2 days to can the tomatoes and in that time I made some sauce, a batch of ketchup, and many jars of canned tomatoes.
I got the ketchup recipe online, it was an Amish recipe, they must like sweet things as it turned out good except for the fact that it is sweeter than I would have liked. Now my kids will eat even more of it because it tastes sugary. It was an interesting recipe as it used essential oils! So, here it is, if anyone cares to try it:
* 3 quarts tomato juice
* 1 pint apple cider vinegar
* 4-5 cups sugar
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 3 drops clove oil
* 5 drops cinnamon oil
* 4 tablespoons ground dry mustard
Directions
Mix all ingredients& boil for 2 1/2 hours, or until thick.
Pour into jars.
Please consult the blue ball canning book for proper canning techniques.
* I found this recipe too sugary for our family, but I liked the fact that it contained fairly simple ingredients. I put 4 cups of sugar per batch and next time would probably only use 2-3. I also think I had to cook it down longer than 2 1/2 hours, but it probably depends on the tomatoes you use.
I’ve never made ketchup before and just thought I would try it, not sure if I would do it again or not. It beats using the store bought ketchup that’s loaded with corn syrup, but is it worth it???
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September 29 2009 03:54 pm | Uncategorized
February 21st, 2010 at 11:12 am
I’ve seen progression in every post. Your newer posts are simply wonderful compared to your posts in the past. Keep up the good work!