I have about 30 lbs of medley tomatoes from this year’s crop. What’s the best way to can some? They’re tasty but not sweet like last year.
by 4kings
8 Comments
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Wi_PackFan_1985
The Ball Bruschetta recipe is a great way to use some up, especially since it is one of the few recipes that doesn’t require peeling.
Another thing I always did when I grew cherry tomatoes (I don’t bother anymore) is slice in half, salt, and put in the dehydrator if you have one. They freeze well that way and you can use them like a sundried tomato.
waterandbeats
I wouldn’t, personally, I would slow roast them in a substantial amount of olive oil, drain the excess oil to refrigerate and use in recipes, and freeze the tomatoes. I’m about to do this with the bounty of cherry tomatoes I have ripening on my kitchen counter.
Comprehensive-Virus1
I’d have to go with the non-canning preservation methods before. I’m struggling to think of a good way to can these…
cardie82
I’m planning to dehydrate whatever cherry tomatoes I get for the rest of the year. We love them rehydrated in a little wine and tossed in pasta with some pesto.
Bruschetta in a Jar is really good. I make at least one batch a year.
BoozeIsTherapyRight
If you make ketchup and have a food mill or strainer to remove the skins and seeds, cherry tomatoes make great ketchup. They are often so sweet that you can cut down on the sugar.
If you make tomato sauce and have the food mill or strainer, throw the cherry tomatoes in with your sauce tomatoes. They take a bit longer to cook down, but they add such an amazing richness and sweetness to the sauce.
Finally, I’ve seen SunGold cherry tomatoes run through a strainer and canned as [tomato juice](https://www.healthycanning.com/tomato-juice), then used to make Gold Bloody Marys. It’s supposed to be amazing, although I don’t drink Bloody Marys myself.
KoriMay420
I pickle a few jars and just cook with/eat the rest
MyDogGoldi
Dump the lot in a big pot and add some spinach, beets, celery and carrots (parsnips and turnips too if you want) Make sure 60% plus for the tomatoes. Bring to a boil for five minutes and let cool. Puree the whole lot and then strain the juice. Bring the juice to a boil with desired amount of salt. Can like tomato sauce. Better than V8. Throw the pulp in the garden bed for next year.
8 Comments
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The Ball Bruschetta recipe is a great way to use some up, especially since it is one of the few recipes that doesn’t require peeling.
[https://www.healthycanning.com/bruschetta-in-a-jar](https://www.healthycanning.com/bruschetta-in-a-jar)
Another thing I always did when I grew cherry tomatoes (I don’t bother anymore) is slice in half, salt, and put in the dehydrator if you have one. They freeze well that way and you can use them like a sundried tomato.
I wouldn’t, personally, I would slow roast them in a substantial amount of olive oil, drain the excess oil to refrigerate and use in recipes, and freeze the tomatoes. I’m about to do this with the bounty of cherry tomatoes I have ripening on my kitchen counter.
I’d have to go with the non-canning preservation methods before. I’m struggling to think of a good way to can these…
I’m planning to dehydrate whatever cherry tomatoes I get for the rest of the year. We love them rehydrated in a little wine and tossed in pasta with some pesto.
Bruschetta in a Jar is really good. I make at least one batch a year.
If you make ketchup and have a food mill or strainer to remove the skins and seeds, cherry tomatoes make great ketchup. They are often so sweet that you can cut down on the sugar.
I tried[ these this year](https://www.healthycanning.com/grape-tomatoes-white-wine-rosemary/), using a variety of different cherry tomatoes. It was an easy, quick recipe. Don’t know how they taste yet, but I’m hoping they are tasty because the jars are absolutely beautiful. [And here are some with dill. ](https://www.healthycanning.com/dilled-grape-tomatoes)
If you make tomato sauce and have the food mill or strainer, throw the cherry tomatoes in with your sauce tomatoes. They take a bit longer to cook down, but they add such an amazing richness and sweetness to the sauce.
Finally, I’ve seen SunGold cherry tomatoes run through a strainer and canned as [tomato juice](https://www.healthycanning.com/tomato-juice), then used to make Gold Bloody Marys. It’s supposed to be amazing, although I don’t drink Bloody Marys myself.
I pickle a few jars and just cook with/eat the rest
Dump the lot in a big pot and add some spinach, beets, celery and carrots (parsnips and turnips too if you want) Make sure 60% plus for the tomatoes. Bring to a boil for five minutes and let cool. Puree the whole lot and then strain the juice. Bring the juice to a boil with desired amount of salt. Can like tomato sauce. Better than V8. Throw the pulp in the garden bed for next year.