Preserving the tomato harvest

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Last year I started making stuff with my tomatoes as soon as they became ripe.

This year I'm off-setting the making of spag bol, tomato paste, and tomato sauce by keeping the juice in jars for month or so.


I wash, cut, and fill the pressure cooker and select a 'one minute' pressure cook.



Pop the lid then process the pulp with a mouli. Fill jars with tomato juice and a couple of tablespoons of lemon to pump up the acid levels.

Comments

  1. Ruth RosamondMarch 29, 2019 at 4:47 PM

    Very cool, posting your processing photos. Wish I'd done that with my recent peach and apple chutneys. You're very industrious - do you sell any of your jarred goodies, keep them for yourself for winter, or give some away?

    ReplyDelete
    Replies
    1. TimpoMarch 29, 2019 at 6:11 PM

      i'm starting to take photos of all sorts of stuff so I can remember how I did things :-) Not allowed to sell stuff unless it's prepped in a commercial kitchen. Lot's of present giving though ha ha

      Delete

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