Tag Archives: canning

Preserving San Marzano Tomatoes

Preserving San Marzano Tomatoes

Fresh San Marzano Tomatoes

At the local farmer’s market I bought San Marzano Tomatoes.  I had not seen them before and took the opportunity to try them and preserving some.  They are similar to a Roma tomato, long shaped and meaty, with small core and few seeds.

I washed them, poured boiling water over for 3-4 minutes, then put into ice water bath. The skin peeled off easily.  They were cut in half and laid out on a pan lined with parchment paper.

San Marzano tomatoes ready for oven drying.

San Marzano tomatoes ready for oven drying.

Fresh thyme was put on the paper, then topped with the tomato halves.  I sprinkled olive oil and Kosher salt on tomatoes and baked at 450°F for 15 minutes.  The oven was turned off and the pan of tomatoes were left in the oven for 2 hours to dry.

Oven Dried San Marzano Tomatoes

Oven Dried San Marzano Tomatoes

Preserving San Marzano Tomatoes
 
Prep time
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This is an easy recipe for fixing home oven-dried tomatoes as a means of preserving for later use.
Author:
Recipe type: Oven Dried Tomatoes
Cuisine: American
Serves: 3 cups
Ingredients
  • 2 pounds of San Marzano tomatoes
  • 2 pounds of San Marzano tomatoes
  • thyme, fresh sprigs
  • thyme, fresh sprigs
  • olive oil
  • olive oil
  • Kosher salt
Instructions
  1. Wash and remove tomato skins by pouring boiling water on them for 3-4 minutes.
  2. Drain, put into an ice water bath.
  3. Peel tomatoes, skins come off easily.
  4. Cut tomatoes in half, remove core and seeds.
  5. Drain on toweling or a towel.
  6. Put parchment paper on cookie sheet, spread thyme sprigs on paper.
  7. Place the tomatoes on top of thyme.
  8. Drizzle olive oil over tomatoes and season with Kosher salt.
  9. Bake at 450 F for 15 minutes.
  10. Turn off the heat, let tomatoes dry out for 2-3 hours.
  11. Put into jelly jars and cover with olive oil.
  12. Refrigerate. Olive will become solid, but will melt when setting out to use.
Notes
©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.”
Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

I put the tomatoes into jelly jars and partially covered with olive oil and stored in the refrigerator. They were soon used in salad, soup and sauce and soon were gone.  They were softer than the commercial dried tomatoes and much better flavor.  I could be partial.

I prepared the next 2 lbs of San Marzano Tomatoes as for drying, except I put them in freezer bag in one layer and froze them.  I haven’t cooked with those yet.

Frozen San Marzano Tomatoes

Frozen San Marzano Tomatoes

There were about 1 1/2 pounds of the tomatoes left, so decided to make a puree. The preparation was removing skins, cutting in half, removing core and the seeds.  I put them into blender, pureed until smooth.  I had 1 1/4 cup of puree which was cooked in small kettle with 1/4 teaspoon salt and 1 teaspoon sugar.  I cooked to reduce it to one-half.

Preparing San Marzano Tomatoes to make puree.

Preparing San Marzano Tomatoes to make puree.

I poured it into a 1/2 pint jar which was hot from boiling and covered with lid and ring.  I sat it into a pot of hot water which covered the jar letting it come to rolling boil and let boil for 20 minutes.  Then removed the can from the hot water to cool for 24 hours and also to seal the lid.

1 cup of seasoned Canned San Marzano Puree.

Preserving  seasoned  San Marzano Puree.

I hope this will give you incentive to try San Marzano Tomatoes and to give drying, freezing and canning a try.  When doing it in small amounts, it is more manageable in time and space to work and for storage.

Have you done canning, freezing or drying?  Please let me know what you have preserved.

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Peaches: Canned and in a Cake

How To Can Fresh Peaches

Canning Fresh Peaches and Baking a Cake

Canning fresh peaches and baking  a cake makes for good eating, not for dieting. 6 pounds of Velvet peaches from the farmer’s market made 6 pints of canned sliced peaches in a light sugar syrup: 1 cup sugar to 3 cups of water. After washing the peaches,  boiling water was pour over them for about 40 seconds, lifted out of  hot water into an ice water bath to cool and loosen the peel enough to slide off easily. I sprinkled on some lemon juice to prevent browning then cut the peaches in half-inch slices.  These peaches were freestone, that is, the peach stone came out easily.

Before the canning, I washed the pint jars in the dish washer and left them until ready to fill.  I also boiled lids and jar rings in water, kept hot until ready for use.  By canning in a hot water bath, I started the water boiling in the canner before starting. The sugar syrup also was made ahead to have hot, close to boiling point, to add the sliced peaches for 5 minutes.  The hot peaches were put into pint jars,  sugar syrup was added leaving 1/2 inch space; lids and rings were put on.  The pints were put into the boiling water of the canner, covered to boil for 20 minutes. (Process time varies at different altitudes.) The jars were lifted out, carefully, and set on a towel to cool.  The lids will pop when they are sealed.  After cooling 24 hours, they can be stored on the shelf.¹

 Did you know fresh peaches are recommended in weight control?

There are less than 70 calories in a large peach, and no fat.  Yes, there is sugar, a carbohydrate, however it is a natural sugar which also have vitamins and minerals, unlike the carbohydrates eaten in cakes, cookies and sodas.  Other benefits to eating fresh peaches are vitamin A and C, fiber and potassium.  Add them to cereals, smoothies, cottage cheese, yogurt, lettuce salads or baked ham.²

Now how about a recipe for Peach Upside Down Cake with calories!

PEACH UPSIDE DOWN CAKE RECIPE


Peach Upside Down Cake
 
Prep time
Cook time
Total time
 
A buttery moist cake topped with sweet fresh peach slices with a syrup drizzling over it.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8
Ingredients
  • ¼ cup unsalted, melted
  • ¼ cup unsalted, melted
  • ⅔ cup light brown sugar, firmly packed
  • ⅔ cup light brown sugar, firmly packed
  • 3 tablespoon toasted almonds
  • 3 tablespoon toasted almonds
  • 2-3 cups peeled, sliced peaches (2-3 large peaches)
  • 2-3 cups peeled, sliced peaches (2-3 large peaches)
  • 1½ cups unbleached all-purpose flour
  • 1½ cups unbleached all-purpose flour
  • 1/1/2 teaspoons baking powder
  • 1/1/2 teaspoons baking powder
  • ½ teaspoon  Sea Salt
  • ½ teaspoon  Sea Salt
  • ⅛ teaspoon of nutmeg, freshly grated
  • ⅛ teaspoon of nutmeg, freshly grated
  • ½ cup unsalted butter, softened
  • ½ cup unsalted butter, softened
  • ⅔ cup sugar
  • ⅔ cup sugar
  • 2 eggs
  • 2 eggs
  • 1 teaspoon almond extract
  • 1 teaspoon almond extract
  • ¾ cup milk
Instructions
  1. Preheat oven *325 F for 10-inch glass pie plate; 350 F for 10-inch cake pan.
  2. **Place foil on bottom shelf to catch any dripping juices.
  3. ***Wash and slice peaches into 1 tablespoon lemon juice, gently coat peach slices.
  4. Mix brown sugar with melted butter in a small bowl.
  5. Spread evenly on bottom of pie plate or cake pan
  6. Add toasted almonds.
  7. Drain juices off peaches; arrange peaches on sugar-butter mixture.
  8. Measure and blend dry ingredients in bowl.
  9. In a large mixing bowl, cream butter and sugar until light and fluffy.
  10. Add eggs one at time, beating after each addition.
  11. Beat in almond extract.
  12. Alternately add the dry ingredients and the milk, beat after each addition to blend.
  13. Pour batter on top of peaches.
  14. Bake 45-55 minutes, test for doneness by inserting tester in center; it comes out clean when done.
  15. Serve warm with whip cream or ice cream.
Notes
*Baking in glass takes longer to heat up, but maintains temperature. If there is much sugar in the recipe, it is best to bake at 25 degrees lower to prevent burning the sugar before it is baked through. **Putting foil in the oven while it is preheating brings the foil up to the oven temperature. The sheet will catch any juices while baking. ***Adding lemon juice to the fresh sliced peaches prevents browning. This is drained off before using the peaches.
cookbookinabox® in partnership with Netta Belle’s Choice® es, bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

 Additional information on canning, freezing or drying
Inspired by ³Gourmet Magazine, 1993.

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.