OLD FASHIONED TOMATO CONSERVE



Heritage Tomatoes from Paley's Farm Market in Sharon, Connecticut.



Summer is winding down and loads of vegetables are coming out of local gardens. Here in the northeast it is officially tomato time, and there are so many ways to preserve tomatoes! Probably because when they are in season there are so many it is hard to know what to do with them, kind of like zucchini.

This conserve is based on a vintage recipe from an older Ball Blue Book with the cinnamon and cloves thrown in as a nod to Indian jams and chutneys and for the warmth these spices bring to the citrus tone, but they are optional and this conserve is good with or without them. 

Many similar recipes can be found categorized as tomato jam or tomato butter, but they all boil down to a thick, sweet tomato spread. The lemon juice and peel add acidity needed to make the tomatoes safe for preserving in the hot water bath, as well as pectin for help with the jelling process. If you are going to proccess this recipe in a Hot Water Bath you may add one tablespoon bottled lemon juice to each pint jar before adding your tomatoes.

It is very helpful if you have a candy thermometer, and make sure you have read through the recipe and have everything prepped, sterilized, and ready to go.  Once you have made the syrup, the canning process should progress rather quickly. 

Spread this conserve on warm rolls, serve as a side with a cheese plate, or as a spread for sandwiches.

OLD FASHIONED TOMATO CONSERVE


INGREDIENTS

5 pounds firm just ripe Tomatoes

2 pounds Sugar

1 lemon, thinly sliced

1 stick Cinnamon

2 Cloves



DIRECTIONS

Blanch the tomatoes in hot water and remove the skins. Cut into quarters, cover with sugar and allow to stand overnight. 

Drain off syrup; heat to the boiling point.

Once the syrup is boiling tie cinnamon and cloves (optional) into square of muslin, cheese cloth or jelly bag, suspend in mixture, also add lemon slices, continue cooking until syrup will spin a long thread  (230 - 235 degrees on candy thermometer). 

Remove bag of spices. 

Pack tomatoes into sterilized hot canning jars and carefully add hot syrup to 1/4 inch from rim.

Seal and process in Hot Water Bath for 15 minutes, or cool and store in refrigerator.

Cool and store processed jars in dark pantry for a year.

I made 5 half pint jars with this recipe.

BASIC RULES FOR CANNING

This is a quick guideline for those of you who have not done home canning before, or if it has been a while since you last canned food.

Canning is not just for making pickles: tomatoes, cucumbers, beans, corn, carrots, onions, eggplants, cherries, rose hips, soups, jellies, even meat and fish  can be "put by." You name it, you can probably can it. Think about it -storing canned food is less expensive than operating a large freezer.

Proper canning practices include:

• carefully selecting and washing fresh food

• hot packing many foods

• adding acids (lemon juice or vinegar) to some foods

• using acceptable, sterilized jars and self-sealing lids

• processing filled jars in a Boiling-Water Bath (aka Hot Water Bath) or Pressure Canner

Canning involves putting food into sterilized jars, then heating them at a temperature high enough and long enough to kill undesirable microorganisms. The heating and cooling process also creates a vacuum and that airproof seal is why we can store canned foods on shelves, unrefrigerated, for extended lengths of time. Of course, once you open the jar you are going to want to keep it refrigerated until you have used it up.

Jars, Lids, Rings and Canner

Jars do not have to be new; look for gently used jars at garage sales and thrift shops. Check rims for nicks or bumps by running a finger around them lightly. If there is any unevenness the jars will not seal properly, do not use them.

Always buy new lids. Lids cannot be reused, as the gasket material is not flexible enough to seal twice. Lids can be purchased inexpensively in packages of a dozen each. Rings can be used again as long as they are not rusty, if they show the slightest sign of rust, or if they are no longer round, get new ones. The only other items you need to get started are an enamel Waterbath Canner, a canning rack, jar lifter, lid lifter (basically a little stick with a magnet on the end of it) and funnel. Believe it or not, most of these items can be found at your local hardware store.

There are lots of recipes and helpful information on-line, but one of my favorite canning guides, used by my mother and grandmother and still available today, is the Ball Blue Book.

There you have it, easy as pie. Taking a little time to can at home will save money, and provide healthier food products for your family with no additives or chemicals...and with much better taste!