It is peak tomato season! There are so many recipes that fresh tomatoes can be used in-salsa, salads, bruschetta, cucumber/tomato/onion salad, on burgers, on sandwiches, on pasta, the list goes on. So, what to do when you are eating tomatoes at every meal and still have them coming? It is time to preserve them!
I freeze, dry and can my excess tomatoes. Be sure to put the date and description on each freezer bag and quart jar. Use the oldest first and all within a year.
Right now, I prefer to freeze them because it is so hot that I don’t want to turn on any heat generators inside the house. For cherry type tomatoes, I just half them and throw them in a quart freezer bag and put in the freezer. For larger tomatoes, I slice then put them in freezer bags. They thaw much quicker this way. They will have a fresh taste when thawed and used for salsa, sauces, or chili.
When it cools, I start drying and canning. I just love “sun-dried” tomatoes right out of my own dehydrator. You can also dry on a cookie sheet at low temperatures in the oven. You store your dried tomatoes in a quart jar to use until next year.
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Tart red cabbage dishes are common in Pennsylvania Dutch cookery, but this version comes from Hungarian-born restaurant critic Egon Ronay. 1ā4 lb. smoked slab bacon, diced 1 medium red onion, peeled and thinly sliced 1 large head red cabbage, cored and shredded 2 tsp. caraway seeds 1 bay leaf 2 cloves garlic, peeled and minced Salt and freshly ground pepper 3 1ā4 cups dry white wine 1 tbsp. honey 1ā4 cup white wine vinegar 1. Cook bacon in a large deep skillet over low heat until crisp, about 10 minutes. Increase heat to medium-low, add onions, and cook, stirring occasionally, until onions are soft, about 20 minutes. 2. Add cabbage and cook, stirring frequently, for 5 minutes, then add caraway seeds, bay leaf, and garlic. Season with salt and pepper and cook, stirring, for 5 minutes. Increase heat to medium; add wine, honey, and vinegar; and simmer, stirring occasionally, until cabbage is soft and cooking liquid has evaporated, about 1 hour. (Add water if liquid evaporates too quickly and cabbage begins to stick to skillet.) 3. Remove cabbage mixture from heat, transfer to a large bowl, cover, and refrigerate overnight to allow flavors to blend. To serve, warm cabbage mixture over low heat, adjusting seasoning with salt, pepper, and vinegar if necessary.
I would like a recipe for canning Pennsylvania Dutch Red Cabbage with Caraway seed. I have found recipes using a lot of spices - such as pickled cabbage but that isn't what I want.