preserving

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annina

preserving

So I know how to sterilise jars and lids, got that. but confused on method thereafter for storing jams or tomatoes or vegetables. HAve seen method jam making putting hot jam in hot jar apply wax disc (which side down don't know) sealing let cool- or turning jar upside down and letting cool- or sterilising in water bath and letting cool all night in water. I am a bit confused. made a batch of cherry tomatoes cold raw tomatoes some salt and basil only with water bath method but a bit weary that they will be edible upon opening. As I do not want to give my family botulisim I would welcome some input on methods I love making and storing but always weary to use if not done right, I know the pressing lidf method to test but tomatoes aI made seem to have some air bubbles in jar even though lid test is okay. plus some jars reduced substantially during processing. please please help some advice. Also some say jar should be upright in water bath but my grandmother used to put them in on their side. Someone give me a clear method for canning tomatoes raw and in cooked sauce style, pomarola. I would also like a method for preserving in jar tomatoe extract. I need to not poison my family. I pickeled veg and onions last year and results were fab but the vinegar protected some what. I need to know im getting it right.

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Welshcookie

Preserving

I always recommend Home Preservation of Fruit and Vegetables. It's on Amazon. Very cheap. Comprehensive.

Enjoy your preserving.

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SonyaK

preserving

I have a preserving kit which I use for fruit and also tomatoes.
I add citric acid or lemon juice to tomatoes because the acid content needs to be quite high to safely preserve them. Then I boil the jars in the large boiler that is part of the Fowler's Vacola preserving kit (an Australian thing, I believe).
I'd be very wary of preserving most vegetables - not safe and probably not good after a long boil!!
Freezing vegetables is simpler and safer, so I'd recommend following the KISS principle!!

Fruits are higher in acid and preserve quite safely if you use the right method. We always do peaches and apricots if we have enough.

Do Google to find more information. I've seen advice on American websites that do 'home canning' but they use a pressure cooker (large one!) and the appropriate jars.

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annina

preserving

ive tried preserving jams delia style successfully, however tried to preserve tomatoes still none the wiser wont know till I use them. tried with salt and water then water bath tried with tomatoes in own juice and tried with lemon juice not keen on using citric acid health implications. can anyone advise on how to preserve cold tomatoes not plum peeled. maybe chopped large tomatoes or whole or halved cherry tomatoes. I have searched online but seem to find conflicting views on every step from ingredients to water bath time. I believe tomatoes are generally high acidic if you choose correct type. But not sure as again conflicting views online. Also seen water bath needing to be vertical yet my italian granny used to put in horizontal. Sadly she is not here to ask. I also saw grandmother store tomatoes as long as 3 years yet all info I get online is 3-6 months . I have seen veg also being preserved successfully from grandmother and some also had olive oil added. help please have own garden to save money for me and my daughter in hard times and do not want to waste food at preserving stage through errors. If I am preserving a hot sauce i.e tomatoe can I follow guidelines of preserving jams from delia as that was successful in past.Need a step by step soloution to follow for success.

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annina

preserving your method?

I see Martha stewart preseves plum peeled tomatoes with salt only 1 tsp per quart . what do yuou suggest if I don't want to use citric acid or lemon or is lemon the only way? how long do you leave in bath once boiling point reached?
I also tried cherry tomatoes with added water and salt 1 tsp per litre of water. I really wont know until they are opened if I was successful but also don't want to have any silent invisible killers like botulisim... lol if seal is airtight clicked when boiling and does not compress under touch am I safe do you think regardless of quality of carrier water and salt etc. thanks for responding, annina

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sam from worthing

preserving tomatoes


I have so given up with preserving tom's. to the point it got so heartbreaking that i have given up growing tomatoes. no matter whose or what method i use, I seem to always get mould forming and sometimes within a few days let alone weeks/months.

Unless in a relish/chutney format.

Good luck with your choices being given.

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Welshcookie

Tomatoes

I used to bottle lots of tomatoes in the past. I don't grow so many now.
I always used Le Parfait jars where there is an air-tight seal after processing in a water-bath; tested by undoing the clip and ensuring the lid does not open.
Frankly if you are going to stress every time you use your own bottling, it is not worth it. Buy tins!
Tomato chutney is very useful. Even if opened it keeps for ages in the fridge.
Hugh F-W has a nice recipe for roasted tomato sauce. I'm sure it will freeze in convenient quantities. But ensure you use well-flavoured tomatoes.

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SonyaK

preserving

"Frankly if you are going to stress every time you use your own bottling, it is not worth it. Buy tins!
Tomato chutney is very useful. Even if opened it keeps for ages in the fridge."


Good advice, WC, and tins are very cheap!

The acid is important for preserving the tomatoes without contamination.

The USDA has lots of info. on safe preserving - and the Americans are very safety conscious!! Google it!

No point doing it unless you have a tried and true method you can trust!

 
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