Canning Tomatoes?

[lesa]

There is a recipe in the Ball book, for pickled cherry tomatoes. Anybody every tried it?? Sounds like it might be good...

 

[Greensage45]

Yesterday I went through my tomatoes and grouped them. I placed a pile of Brandywine and a pile of BigBoy, then I gave both piles a good helping of Romas. I made two separate batches of sauce. Similar but slightly different. The Brandywine sauce has a Burgundy wine added, and the BigBoy sauce has a dry white wine. I did dash a bit of the Burgundy red in there too.

In the end, I wanted a bit more volume for my creations, so I resorted to skinning all my cherries. OH YUCK!

What a mess! The Cherry Tomato is like three sacks of seeds, I punctured each one after skinning and let it all out. In the end the flesh to work with was minuscule. Really. It was not a good thing.

In the end I wound up with 6 pints, three each of each sauce. I am very pleased. I worked up until midnight last night.

Too fun, but leave your Cherries for "poppin". LOL

Ron

 

[DrakeMaiden]

EweSheep -- I think the best thing would be to add the cherry tomatoes to other tomatoes and also add lemon juice to the recommended levels before water bath canning. I don't plan on skinning my tomatoes at all, just running them through a food mill after cooking them for a while. From what I read, you can add 1 Tablespoon of lemon juice per pint jar and add it to the jar just before filling.

ETA: I forgot I was also going to mention that it might be worth making some kind of chutney with the cherry tomatoes.