March 5, 2008 at 3:39 am #329215MargoMember
I’m SO JEALOUS of all those tomatoes!! Will PM if I can to organise a time
on the tomato paste side of things – I’m assuming you leave the lid off hte crok pot to let the excess water evaporate?
re chooks and porrigde – D’OH! I didn’t think of that!!March 5, 2008 at 9:45 am #329216Topend TamMember
True, Creeker :D. Lol!March 5, 2008 at 10:44 am #329217
leave the lid off hte crok pot to let the excess water evaporate?
Yes, that’s right. But it’s a bit like Rotorua, splutters everywhere, so a splatter guard is a good idea.March 5, 2008 at 8:48 pm #329218MargoMember
I got impatient after 5 hours, and put it in the dehydrator.
I now have tomato concentrate ‘leather’:tup:November 15, 2009 at 7:59 pm #329219dustygrl70Member
Has anyone canned or bottled tomato concentrate, or can anyone advise me about the safety of this?
Usually I freeze tomato concentrate in icecube trays, but this summer I wanted to pressure can it – but am wondering about the safety of this. I’ve read that modern tomatoes are borderline for acidity so you can add citric acid to the bottles before canning, but still wasn’t sure if it was safe because the concentrate will be so thick – have also read that very dense foods can stop the safe temperatures being reached in canning?
And if anyone in the Toowoomba area would like a few heirloom tomato seedlings let me know, we have a little overflow of them!November 15, 2009 at 9:52 pm #329220df418Member
Dusty, we bottle tomatoes (sauce, paste, whole) providing the PH is below 4.2 it is safe to BWB (we aim for 3.9).
I would not keep them for 12 months, ours are lucky to last us until winter is over (6-8 month)November 15, 2009 at 11:37 pm #329221dustygrl70Member
Thanks df:) That sounds great.November 16, 2009 at 3:11 am #329222
Lady B can i ask for a recipe for the mulled wine please???:D
I havent thought of doing tomato paste in the bottles. I do pasta sauce which is so easy. I do put a teaspoon of citric acid in each jar when i bottle them up (because thats what the recipe says).
how long would you be able to keep them assuming they were bottled properly etc? We would probably use a large jar every month or two.
df418 how do you test the ph? would litmus paper work?November 16, 2009 at 3:30 am #329223df418Member
GF. What does “bottled properly” mean?
If you mean Glass jars & Boiling Water Bath for 40 minutes (I think without looking at our book). Would easily last 12 months possibly 2 years. use common sense, if its mouldy throw it. Chances are you are going to cook the sauce (bring to boil for 10 minutes) so any nasties are toast anyway.
We use an electronic PH meter (cost about $20.00 from DSE)November 16, 2009 at 3:36 am #329224
thats what i meant;) I meant sealed/ boiled etc. i am going to check out the Ph meter- sounds like a good purchase.:tup:November 16, 2009 at 11:52 am #329225
WARNING: I have been known to get rather “merry” on this. You have been warned!
4 thin orange slices
8 thin lemon slices
3 cinnamon sticks
1/2 cup sugar
1/4 cup water
1 bottle (750 ml) red wine
1/2 cup brandy
Put orange and lemon slices, cloves, cinnamon sticks, nutmet, sugar and water into saucepan, bring to a simmer, stirring until sugar is dissolved. Add wine and heat almost to simmer, but don’t boil. Stir in brandy. Strain into heated mugs and serve hot.
This is the most wonderfully warming drink when you’ve just come in from a freezing cold day. Warming, and very, very addictive!
(hic)November 17, 2009 at 12:47 am #329226
ooh THANK YOU!:hug:November 19, 2009 at 10:06 pm #329227DocMember
Must try that one, Lady B.
Great way to get rid of, erm, leftover orange and lemon slices. 😉
Always wanted a recipe to use them up.
Doc 😉November 19, 2009 at 10:35 pm #329228
Great way to get rid of, erm, leftover orange and lemon slices.
Yes, sure beats marmalade!
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