I've asked this in rec.preserving but no reply so excuse me for asking again
I am about to have a glut of tomatoes (my first year of growing them and I
went abit mad with the planting). I love tomato sauce for pasta and have had
a go making my own as my favourite shop bought brand has disappeared off the
shelves (and I've got all these tomatoes coming !) I've frozen a batch that
I made but I'd like to know, if I make some, pour into sterilized warmed
jars and pop a lid on, how long would this keep in the refridgerator
unopened ? Any ideas ? I eat alot of it so I guess it would be gone within a
week of opening but frozen never seems to taste the same somehow, for me. I
imagine I'm looking at a couple of weeks at the most ?
TIA in advance for any advice if anyone knows.
I think your estimate of a couple of weeks is about right. A sterilized
jar with a lid popped on isn't preserved. For that you would either
need to do a boiling water bath or pressure canning session. Otherwise,
you could just as easily use a ziplock bag or tupperware and get the
same length of refrigerator storage.
I'm wondering why she just does not go ahead and can it? :-)
I simply juiced a bunch of my tomatoes with the Victorio strainer, then
froze the juice. I'll make sauce out of that then, and that should taste
ok. Especially with fresh herbs from the herb garden.
I dried the skins and seeds that came out of the strainer, then tossed
that mess back into the tomato garden. Many of the seedlings are now 3"
tall! That should be good for a fall crop.
Wait a minute... you have 3 inch tomato seedlings now and you will
get ripe tomatoes in the fall? Wow, I live really, really too far
north! I've got to think about moving farther south while I still
have some good gardening years left in me.
Steve in the Adirondacks
Well, late fall/early winter. :-)
We usually don't get our first freeze until the first part of January,
if then. We did not get a single hard freeze last winter, but that means
we are having a bad bug season. :-P
She doesn't have a canner / equipment nor the money to buy one. ;-) I
considered it but for three things.
a) I'm not sure I can justify the outlay for something I might use only once
a year when my tomatoes come in.
b) I have just laid out money on a new fridgefreezer cos my old one died. In
the height of summer over here.It always happens that way !
c) I am on disibility benefits which means that purchase has pretty much
cleaned out all my reserves ! Having looked at prices for canning starter
kits - water bath methods and steamers - I just don't have that sort of
money to spend on something I might not use alot.
Am I missing a cheaper way to do it ?
I'm also wary of having to read temperatures if my wellbeing might depend on
it - the reason I'm on DB is that I am seventy percent blind.
you can can with just a stock pot, however, you need to get the jars
and lids (if you have jars, or someone else does, you can buy lids by
themselves and save a few bucks). Tomatoes are one of the safest and
easiest foods to can because of their acid content.
Go to www.freecycle.org/ and sign up for the group in your area. Place a
WANTED: canning supplies on the list. There are a lot of folks out there
who've canned only a time or two and would probably like to get rid of them.
You can reuse the jars and bands, but you'll need to buy new lids, which is
pretty cheap. A plain old stockpot that you boil your spaghetti noodles in
will work for the water bath. All you now need is some tongs, and someone
will probably come through with those as well. If you can see a rolling
boil on your stove and have a clock that you can see for timing, you don't
really need to worry too much about temperature. But, you might also ask if
anyone has a large print thermometer as well. It never hurts to ask YOu
might also think about sun drying some of the tomatoes. It's a bit easier
labor wise, and they make really good sauces when reconstituted.
Hey wow - what a good idea. I never knew this existed ! I have lots of stuff
I no longer need that I could also offer. I usually give to charity but this
is a good idea to get stuff to people who are looking for it too.
Thanks for that - I'm in the uk and there are groups near to me. It seems a
very good concept, I'll read the site in depth.
There are a lot of folks out there
I'll try a search on google for that - I am assuming sun is one of the
requirements ? - we did some sun here for a week or so but now it has
clouded over again. ;-)
Actually no sun is required for 'sun dried' tomatoes, an oven on low does a
great job, a food drier a better one and you can often find used ones at local
"Rachael of Nex, the Wiccan Rat" wrote:
foolish to think sundried really did mean *sun* dried. ;-)
BTW, all those guys who suggested canning and so forth - I took your advice
and went the boiling water bath canning method. Yesteday I did my first jars
of bramble jelly (blackberry jelly to the non uk'ers, I think) in the BWB
and I am pretty pleased with myself.
Waiting for the tomatoes to come through for pasta sauce ! Yum !
Thanks again for the tips, folks.
A single pressure cooker/canner is all that you need.
It usually comes with jar tongs.
And of course some jars, lids and rings. :-)
A canner is less than $100.00.
I understand money being tight, but pressure cookers are also good for
_lots_ of cooking applications! I use mine all the time.
If you only can in pint jars, you can get by with the smaller one and
it's great for cooking rice, potatoes, yams, pot roast, bone stock.....
I could go on. I grew up with mom teaching me to use a pressure cooker
and it's fabulous.
Hope this helps?
I appreciate your advice, really I do - but $100 is quite abit of money
where I come from ! *Quite* abit !
that link they do sell for less for the smaller ones, don't they ? Perhaps
when my birthday comes around I should add one to my wish list.
I have a slow cooker that I use - but as I recall the pressure cooker is the
other end of the timescale, LOL !
So, am I to understand that what I would call yer normal run-of-the-mill
pressure cooker - like this one for example http://tinyurl.com/3k6gr I could
can in assuming my choice of jar would fit in ? This one is much more in my
price range. ;-)
I've always considered good kitchen tools to be a good investment as
they last for many years.... My stove was $800.00 and it took me a year
to pay it off.
Slow cookers and stock pots will work, but I persnonally prefer a
pressure cooker as it's faster and more sure. But, that's just a
Yes! You do not need the fancy "canner" to do the job with smaller jars
if you are just canning a few. :-)
Just read up on it as since they have no pressure or temp. guage, you
will just be timing it. It's much simpler and works fine.
Also cooks a mean bunch of rice in only 20 minutes. <lol>
I'd love a good range or something similar but unfortunately, I am unlikely
to get credit for something quite as expensive on benefits - unless I use my
poor beleaguered credit card of course which can be a tad expensive in the
long run with big items.
I quite like the idea of wood burning stoves which provide hot water and
cooking and I have seen these second hand for not alot of money but I
understand they literally eat wood ! I have a real fire in one room and am
always looking to collect wood for it - anything burnable, like cupboard
doors even, never gets wasted but I'm in a very built up town with few
opportunities. My boyfriend however seems to enjoy the "hunter-gatherer"
instinct it brings out in him ! ;-)
I guess I'll just have to wait until I move to Scotland (my dream) to do
some of the stuff I'd like to.
For canning ?
but I persnonally prefer a
I could imagine standing there over my slow cooker for a very long time to
can a jar of sauce !
Interesting. I'll do that then. Perhaps the archives of the rec.preserving
group would be a good place to start looking.
whilst reading about them... now that's what I call a good idea !
It would be great to make and jar my own sauce - that sort of thing really
appeals to my sense of self sufficiency.
Thanks for all the tips Katra, you've been really helpful.
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