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Post by carnation037 on Mar 21, 2004 21:02:59 GMT -6
Please place any plain vegetable canning recipes
here. Thanks and have a great day.
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Post by carnation037 on Mar 21, 2004 21:17:12 GMT -6
from WhisperingPass
Full Member
« Thread started on: Mar 4th, 2004, 3:10pm » <br>
Mock Capers or Pickled Nasturtium Seeds
1 pint vinegar
2 cups sugar
Make a syrup of the vinegar and sugar boil three minutes.
Pick the Nasturtium seeds when green, wash thoroughly and pack loosly in hot sterilized jars.
Fill jars with boiling syrup and seal at once.
Let stand for one month before using.
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Post by carnation037 on Aug 28, 2005 22:24:17 GMT -6
from cuteascountry_Shortcake
« Thread Started on Jun 11, 2005, 12:59am »
The post for oven canning tomatoes has been removed in the interest of food safety.
Canning Tomatoes (Simplified)
Recipe re posted 6/15/05 with notes for food safety.
PLEASE NOTE: This recipe is being re posted by request. It is suggested you read the posts concerning the unsafe practice of oven canning. If using this recipe please see recommendations for changes posted below by WhisperingPass. Thank you.
An elderly friend of mine told me how to do this about 5 years ago and I never do it any other way.
It is so easy and they taste WONDERFUL. Prepare your pint jars in boiling water. Boil another pot of water to dip the tomatoes in until the skins pop, then immediately put in ice water.
After I have them all done, I peel the skins off and chunk the tomatoes into a large bowl. I then ladle them into the jars with juice almost to the top.
Add 1 teaspoon salt and 1 teaspoon sugar. Put the lids on, place into a 350 degree F. oven for 25 minutes. Take out and sit upside down overnight, and then upright and store the next day.
My husband eats them out of the jar they are so tasty.
Submitted by Betty H in Texas
Posted in Nancy's Kitchen Newsletter 6/10/05
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from WhisperingPass
Re: Canning Tomatoes (Simplified)
« Reply #1 on Jun 14, 2005, 3:15am »
I like to put a X with a sharp knife in the end of the tomatoe (bottom) to make it easier to peel once they have been in the boiling water. They start to peel themselves. I agree with the salt and sugar, sure does make them tasty.As I now live at a higher altitude than direct sea level I will keep on using the boiling water bath for the processing time. I am almost 2500 feet above sea level. I am very leary of the oven canning method.
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from WhisperingPass
Re: Canning Tomatoes
« Reply #2 on Jun 15, 2005, 2:48am »
Please put the recipe back in the posting. Just change how it is processed. I am sure that if processed in a boiling water bath it will not change the taste of the end product that much.
As in all home canning safety of the food ie: spoilage or rish of health is number one. The recipe was fine nothing out of balance there at all. Just the oven method is not safe, so please re post the recipe. Thank in advance. Lynn
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from WhisperingPass
Location: WEMBLEY - ALBERTA - CANADA
Re: Canning Tomatoes (Simplified)
« Reply #3 on Jun 16, 2005, 3:14am »
Oven Method:
Oven canning is not a recommended method for
canning any type of food product. It is both unsafe and
dangerous. It is unsafe even for acid foods, because the
temperature of the food never becomes hot enough to
destroy food-spoilage organisms. Since the oven is not
a pressure chamber (such as a pressure canner), food
inside a canning jar in the oven can be heated no higher
than the boiling point of water (212 degrees F at sea level),
regardless of how high the air temperature is inside the
oven. This is a basic law of physics.
In addition to the danger of inadequate processing,
oven canning can be dangerous. Heating foods in sealed
containers causes a pressure buildup inside the container
due to expansion of the food and entrapped air. If the metal
band is screwed down too tight to permit the air to escape
from underneath the lid, the pressure buildup will cause
the food container to explode. Should the food container
explode while being handled, it could result in serious
injury.
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Post by carnation037 on Aug 28, 2005 23:06:31 GMT -6
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Post by carnation037 on Aug 19, 2007 15:47:37 GMT -6
from chief_cook2
« Thread Started on Aug 6, 2003, 4:49pm »
(We make this Salad in August or September for winter time)
Green Tomato Salad with Vegetables, (Canned)
6 pounds Green, not ripe tomatoes
2 pounds onion
4 pounds carrot
3 pounds ripe tomatoes, or 1 pound tomato sauce
1 pint Olive oil (or Soya oil)
3 Tablespoons salt
6 Tablespoons sugar
pepper, bay leaves
1. Combine minced: green (not ripe) tomatoes, carrot, and onion.
2. Add oil, salt, sugar and mix. Simmer 1 hour.
3. Add tomatoes, pepper, bay leaves and simmer 30 minutes. (0,5 hour.)
4. Ladle hot vegetables mixture into hot sterilized jars. Pack the mixture.
Seal.
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Post by carnation037 on Apr 10, 2008 23:09:58 GMT -6
from chief_cook2
« Thread Started on Dec 29, 2002, 10:44pm »
Ro-Tel Tomatoes
1 gallon ripe tomatoes, peeled and chopped
2 large green bell peppers, chopped
8 hot peppers, chopped
3/4 C. vinegar
3/4 C. sugar
1 1/2 Tbsp. salt
Mix together and cook 45 minutes.
Put in hot sterilized jars.
Seal and process in hot water bath for 10 minutes.
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Post by carnation037 on Jan 9, 2010 10:56:35 GMT -6
up
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