25lbs of tomatoes, what have I done?

**Contrary Housewife** · 08-08-2012, 04:01 PM

I dunno, it might be 30 lbs. It's a half bushel box of big fat juicy red ripe tomatoes. Canning, it said. Ok, so a few had split and healed over but I don't see why they were practically giving them away instead of getting the $2 per pound everyone else was asking.

Anyway, I thought I'd make jam. That took care of 4 or 5 lbs. Any interesting suggestions for the rest? I thought I'd seed some to use for soup this winter. Maybe a roasted tomato sauce.

I figure there's about 75 large meaty tomatoes left, so I'm open to ideas.

**Ramona** · 08-08-2012, 04:11 PM

Dehydrate them, they're great on pizza.

**frugalfranny** · 08-08-2012, 04:50 PM

Sauce..............sauce and more sauce............can't have too much of any kind of tomato sauce since it is so versatile.

I make GOBS of salsa and use it a lot for cooking...(but I also like CHUNKY salsa)..........then make some spag. sauce and couple others........only difference is the consistency of the sauce and the spices used.

If you get in a REAL HURRY and want to get done........grab a couple of the packages of Mrs. Wages salsa mix........and add Tabasco to your taste if not spicey enough for you. It is good and I have used it a lot! It has just a 'tiny bite' to it.........not real hot. Everyone that has eaten the salsa has really liked it.

I prefer the canned tomatoes to the dehydrated.........but just my preference.

**sabrelvssammy** · 08-08-2012, 04:51 PM

I still think you should can them. I have been doing tomatoes all week (canning)... I first thought I wanted to make up all these sauces (spaghetti, pesto, salsa, etc...) - instead I just started canning them all and figure I will add to them later when I break open the individual cans for meals.

An older neighbor lady taught me a easy way to can them and it has been working great - she has done it this way her entire life-

Boil the jars, lids, rings in one pot and keep them boiling...
Cut a diamond in the bottom of each tomato, boil them for a moment, into the ice bath, peel in seconds...
Throw all the tomatoes into another pot and add a little water. Bring to a boil and simmer for 10 mins.
Then remove the boiling jars one at a time from the pot, add the cooking tomatoes, 1/4 tsp citric acid on top, wipe the rims, put on lids & rings and leave on towel on counter. They will begin to pop, and they sure have. Let them cool down for the day - and you are done.

I have been processing the tomatoes this way all week as they turn red in the garden. I just did 3 pints about an hr ago....

**frugalfranny** · 08-08-2012, 05:04 PM

Originally Posted by sabrelvssammy

- instead I just started canning them all and figure I will add to them later when I break open the individual cans for meals.

An older neighbor lady taught me a easy way to can them and it has been working great - she has done it this way her entire life-

...

Just because the older lady has done it one way all her life.................does not make it safe! Many things have changed since the canning days of my mother.............and safety improvement is one of them.

I disagree with this unless you are using a pressure canner..................but JMHO!!! Tomatoes and green beans are two of the 'iffy items' for me..........without added acid!! TOO MUCH CHANCE FOR POISONING....................Water bath is okay but if you notice in the canning books...........most will add some sort of acid.........usually vinegar, for water bath method.

And I quote:

Even tomatoes that are thought of as high acid should have additional acid added before they are processed without a pressure canner.

Here is the whole article.................Food for Thought Column - 17

**sabrelvssammy** · 08-08-2012, 05:32 PM

Originally Posted by frugalfranny

Just because the older lady has done it one way all her life.................does not make it safe! Many things have changed since the canning days of my mother.............and safety improvement is one of them.

I disagree with this unless you are using a pressure canner..................but JMHO!!! Tomatoes and green beans are two of the 'iffy items' for me..........without added acid!! TOO MUCH CHANCE FOR POISONING....................Water bath is okay but if you notice in the canning books...........most will add some sort of acid.........usually vinegar, for water bath method.

And I quote:

Even tomatoes that are thought of as high acid should have additional acid added before they are processed without a pressure canner.

Here is the whole article.................Food for Thought Column - 17

Thanks Frugal - I will check it out -

However, I am adding acid....I have read that if they are not heirlooms, then they need to have acid added. If you notice in my directions, I included the acid.

I am no expert, nor do I claim to be. It is up to Contrary whether she chooses this method. I was simply repeating what was shared with me. I also asked 2 others about this method before trying, that I know to be avid lifelong canner's and both agreed that they had used the method and found it acceptable. After the general concensus of these 3 women, I went with it.

**frugalwarrior2** · 08-08-2012, 05:38 PM

i just chop them and throw them in the blender. I freeze. Take out what i want and make sauce,salsa whatever. Just can't let them sit as i get Fruit flies every time.

**sabrelvssammy** · 08-08-2012, 06:52 PM

Frugal ~ just out of curiosity... How do you know when something you canned has gone bad??? (Other than the obvious, like it smells or is black or something).....

**Contrary Housewife** · 08-08-2012, 08:43 PM

Thanks for all the suggestions. The first batch of jam came out nice, though not what I was expecting. I'm going to try a simpler recipe tomorrow. Also going to put up a lot for soup, we love it in the winter. Then we'll see.

**ladytoysdream** · 08-08-2012, 09:32 PM

Sabre.....I HOPE you waterbathed those tomatoes.

Step 9 - Boil the jars in the water bath canner
Put them in the canner and keep them covered with at least 1 inch of water. Keep the water boiling. Process the jars in a boiling-water bath for 40 minutes for pints and 45 minutes for quarts. Remember to adjust the time if you are at a different altitude other than sea level! Pressure canners work better for tomatoes and other low acid foods - you'll get less spoilage with a pressure canner.

From this page.
How to can tomatoes at home, from fresh tomatoes - Canning tomatoes made easy and illustrated!

I just did 7 pints of strawberry jam this afternoon. I had the old canning book out, and it did not say to waterbath them. It said to put the lids on and tighten the bands. They would seal on their own. Well I know better than to believe a canning book from 1975. I waterbathed them for 25 minutes after the water got up to a rolling boil. The surejell instructions said 5 minutes in a rolling boil. NOPE, I wasn't believing that one either.

**maggied45** · 08-08-2012, 10:45 PM

If you don't add meat you can just can them in a hot water bath for 30 minutes, otherwise use a pressure canner. I grow tons of tomatoes and this is what I make with them:

Salsa (with added peppers from the garden)
Stewed tomatoes
Enough spaghetti sauce for the whole year.
Zucchini in tomatoe sauce
Ketsup
Tomatoe Juice

Cherry tomatoes, I dehydrate and use as "sun" dried tomatoes.

A tip I learned on canning, since all the tomatoes don't turn red at once in the garden -- I bought a huge pot. Prepare the tomatoes down to the pulp and store in the fridge in a covered container for a few days until more turn red - then I make a giant pot of sauce all at once and then can a lot at one time.

Good luck!

**maggied45** · 08-08-2012, 10:48 PM

If the juice come squirting out at you when you open the can, you should throw it away.

**Contrary Housewife** · 08-08-2012, 11:04 PM

We had a storm come through and knock out the power just as I was getting ready to start the water bath. Fortunately I hadn't started putting stuff in jars so I just covered everything and waited for the lights to come back. I've got 3 jars boiling now. And there was a little left over to enjoy from the fridge.

**frugalfranny** · 08-09-2012, 12:20 AM

Originally Posted by sabrelvssammy

Frugal ~ just out of curiosity... How do you know when something you canned has gone bad??? (Other than the obvious, like it smells or is black or something).....

Botulism has no smell........no color ... here is a description from on line--- Because botulism spores have no odor and can’t be seen, you can’t always tell which jars are tainted.

The OBVIOUS, that we all know..........is not properly sealing...............so eat them SOON AND FIRST.

If the lid comes off easily (w/o the use of some power from you, or a can opener)..........I would toss it. If the lid "hisses" when you pry it off. The other one I have read is bubbles.............that means it is fermenting.

SS------ I missed the citric acid in the post..........still, I think a water bath is safer.

I am really careful with green beans (only pickle them, as I don't have a pressure canner) and tomatoes, as I feel these are some of the most dangerous----of the stuff I can. The other thing that I am a FANATIC about is no chips on the tops of the jars...............the jar still might seal, and the lid might even 'stay down' in the middle when sitting, but it would be a great way for air to get in.............and create bacteria growth.

As LAX as I can be about expiration dates on stuff bought at the store..........I don't mess around with tomatoes and green beans in home canning. The acid in these two are just CRITICAL and I won't even change the recipe that much..........and never change the acid in the recipe.