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.
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 --- 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. ----- 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
----- 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.
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.