Terrific Tomato Soup and Other Tomato Recipes
(Page 2 of 9)
September/October 1975
The Mother Earth News editors
Glass containers of tomato products should be kept in a cool, dark place and wrapped in paper, if need be, to exclude light.
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Tomato Juice
Some folks prefer to can tomatoes and then make juice from the preserved fruit during the less frenzied days of winter. If you want to put up juice at harvest time, however, here's a good method:
Wash, scald and peel ripe tomatoes. Remove their cores and cut the fruit into eighths, simmer the sections to softness, and put the pulp through a fine sieve. Collect the juice andpour it into hot jars to within a quarter inch of their tops. Add 1/2 teaspoon of salt per quart and process the containers for 10 minutes in a boiling water bath. Follow the manufacturer's instructions for handling lids.
A possible alternative is suggested by Helen Nearing, who puts up tomato, rose hip and raspberry juices in 1- and 2-quart commercial orange juice bottles (the kind with the spongy plastic ring in the cap (also used to hold prune and cranberry beverages). Her procedure — described in a letter to Organic Gardening and Farming magazine — is to fill the hot, sterilized containers to the top with boiling juice, screw the covers on tight, let the contents cool, and store the bottles without processing them at all. (See"How to Beat the CanningJar Shortage (And Come Out Ahead!), below,for further details on using recycled jars.)
Sauces
Many delicious tomato mixtures such as chili, taco, or vegetarian spaghetti sauce may be canned if you have sufficient jars. (Some of these products may also be frozen.)
To put up a favorite sauce, just prepare the food as you would for immediate use—but cook it a little more briefly than usual to allow for the heat of processing. Pour the hot mixture into hot jars and process the containers for 45 minutes in a boiling water bath, or for 10 minutes at 5 pounds of pressure in a pressure canner.
Many sauce recipes call for not only tomatoes and spices but onions, celery, and peppers—all low-acid vegetables. Until recently, most cooks canned such combinations by the boiling water bath method and served them with confidence, knowing that the finely chopped or ground additional ingredients had been thoroughly penetrated by the acid tomato juice. These days, if you're not sure of your 'maters' acidity, processing in a pressure canner is the wisest course. If you plan to include any vegetables other than those I've mentioned, it's best to follow a good canning guide's recommendations on method and timing.
Sauces and other tomato specialties are often reduced to the desired thickness by "cooking down." If done over direct heat, this process requires constant watching and stirring to prevent the ingredients from sticking to the kettle. An easier method is to pour the juice or pulp into shallow pans, skillets, roasters, etc., place the containers in a 350° oven, and stir the liquid every 15 or 20 minutes until it reaches the consistency you want— which should take 1 to 3 hours.
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