Tomato Conserve Food

TOMATO CONSERVE

Steps:

• Cook tomatoes 45 minutes.
• Add sugar, lemon, and ginger.
• Cook until thick and smooth.
• Pour into sterilized jars to within 1/2 inch of top.
• Put on cap, screw band firmly tight.
• Process in Boiling Water Bath 10 minutes.

TOMATO CONSERVE

Steps:

• Combine the tomatoes, sugar, oranges, cinnamon, and cloves in a heavy-bottom pot and bring to a simmer.
• Cook for 25 minutes and strain the tomatoes, reserving the juices.
• Return the juices to the pan and simmer 10-15 more minutes to reduce and concentrate their flavor.
• Combine the tomatoes and the juices and allow to cool to room temperature.

BALSAMIC CHERRY TOMATO ONION CONSERVE

Steps:

• Heat butter and oil in a large skillet over medium-low heat until butter melts; add onion, salt, and sugar and cook, covered, until onions are tender, about 13 to 15 minutes, stirring occasionally.
• Uncover, turn heat up to medium high, and cook and stir until onions are a deep golden brown, about 3 to 5 minutes.
• Stir in the cherry tomatoes and honey; bring to a boil, then turn heat down to medium-high and boil until tomatoes are soft, about 5 minutes, stirring frequently.
• Remove from heat and stir in balsamic vinegar and season with pepper.
• Ladle mixture into hot, sterilized jars, leavin 1/4-inch headspace.
• Wipe jar rims and apply lids.
• Process jars in a boiling water canner for 5 minutes (begin timing once water returns to a boil); remove jars and cool on wire racks.

TOMATO PRESERVES

Steps:

• Wash and drain tomatoes.
• Do not core tomatoes.
• Tie spices and gingerroot in a spice bag.
• Combine spice bag, sugar, lemon and water in a large saucepot.
• Simmer 15 minutes.
• Add tomatoes; cook gently until tomatoes become transparent, stirring frequently to prevent sticking.
• Remove from heat.
• Cover and let stand 12 to 18 hours in a cool place.
• Remove spice bag.
• Remove tomatoes and lemon from syrup.
• Boil syrup 2 to 3 minutes or longer to thicken.
• Return tomatoes and lemon to syrup; boil 1 minute.
• Remove from heat.
• Skim foam if necessary.
• Ladle hot preserves into hot jars, leaving 1/4 inch headspace.
• Adjust two-piece caps.
• Process 20 minutes in a boiling-water canner.
• Yield: about 6 half-pints.

GREEN TOMATO & ORANGE CONSERVE

Steps:

• Put tomatoes and oranges through coarse mincer or finely chop them.Put them in suacepan with sugar. keep stirring till sugar is dissolved. Boil till the mixture goes thick and translucent.
• now pot them in sterlised pots.