Preserves

In late August, our tomato plants were in full bloom...and I had the craving to preserve all of their tasty goodness! I used a pickled green tomato recipe that I saw on the Food Network, and the yellow tomato recipe is from a preserving book I've used every now and again. Both recipes turned out very well. The green tomatoes are PERFECT snuggled up beside a hearty sandwich, and the yellow tomato preserve is wonderful paired with cheese and bread, or mixed with a bit of plain yogurt for a dressing or dip.



Pickled Green Tomatoes - Anna Olson
4 cups green tomatoes, cut into wedges 1 1/2 cups white vinegar 1 cup water 1/2 cup sugar 1 onion, sliced 4 cloves garlic, sliced 1 tbsp mustard seeds 1 tbsp salt 6 black peppercorns Place green tomato wedges in a 6 cup jar (or 3 - 1 pint jars). Heat remaining ingredients to a boil and pour over green tomatoes. Allow to cool, then chill. Store pickles refrigerated for up to 3 months.

Yellow Tomato Preserve - "Preserving" - Oded Schwartz
2 lbs (1 kg) yellow tomatoes
2 lemons, thinly sliced into semicircles
1/3 cup water
3 cups granulated sugar
1 cup light brown sugar

Place all ingredients in a noncorrosive saucepan (there is no need to chop the tomatoes). Bring slowly to a boil, then simmer gently for 15 minutes.

Return to a boil and boil steadily for 25 minutes, or until the jelling point is reached.

(Flake test: dip a metal spoon into the jam, then turn so that the jam runs off the side. The drops should run together and fall from the spoon in flat flakes or sheets.

Wrinkle test: pout a little hot jam onto a cold saucer and let it cool for a few minutes. Push the jam with a finger; if it wrinkles it has reached the jelling point.

Candy thermometer: 220 F or 105 C)

Stir frequently to prevent the mixture from sticking to the bottom of a pan.

Ladle the preserve into hot, sterilized jars, then seal

Shelf life 2 years, heat processed