Tag Archives: freezing

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
  • thyme, fresh sprigs
  • 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
©2007-2014 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.

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2015 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.

Savory Baked Sweet Corn Recipe

Netta Belle’s Choice Savory Baked Sweet Corn

Julia Ann - Summertime Corn

Slected fresh corn from a local farmer’s market. The husks will be removed to prepare the ears of corn for parboiling.

Indiana sweet corn is at its peak; the yellow and/or white kernels are full and crisp with sweet milky juice. Corn on the cob, or roasting ears are the summertime treat, to be eaten and preserved by canning or freezing. Corn is a versatile vegetable used in soups, salads, side dishes, cornbreads, and entrees.  There are multiple uses of corn from corn syrup, snack foods, pet foods and ethanol.

The nutrients in corn are fiber, vitamin C, vitamin B 3, manganese and vitamin B 5 and antioxidant benefits. There are 143 calories in 1 cup of corn, not counting added butter when eating corn on the cob.  Fresh picked corn is best used the same day, or kept cool or refrigerated or has been in the shade at the farmer’s market.  Heat causes natural sugars of corn  turn to starch losing some of its sweet taste. Select corn with full kernels, when punctured the juice is white.  Fresh corn will have green husks tightly around it and not dried out.

Corn can be steamed, cooked in boiling water, grilled in the husk, microwaved or put in the oven to bake in the husks. Whole corn is cutting the kernel off the cob; fixing  cream corn is cutting the  kernels off the cob, then scraping sides to get the sweet milky juice.

Savory Baked Sweet Corn Recipe

I purchased the corn for  Savory Baked Sweet Corn  soon after the corn had been brought in from the field at a local farmer’s market.  It was a yellow and white variety with plump firm kernels, rows complete to the very top of the ear. The husks and silk were removed. The water was heated in a kettle until boiling, corn was added to come to boil again for 7 minutes. When done, the corn was put in ice water to cool before cutting. This is also prepares corn for freezing. Four large ears of corn were used to get the 2 cups of corn.  The kernels were cut off, the cobs were scraped to get the sweet milky juice. The corn was set in the refrigerator until ready for use.

Savory Baked Sweet Corn Recipe
 
Prep time
Cook time
Total time
 
Summer fresh corn is just right for a Savory Baked Sweet Corn Casserole. A dish for family or a pot luck dinner.
Author:
Recipe type: Casserole
Cuisine: American
Serves: 6-8
Ingredients
  • 1 teaspoon butter to grease a 1-quart casserole dish
  • 3 tablespoons all-purpose flour
  • 2 tablespoons light brown sugar
  • ½ teaspoon Netta Belle's Choice Sea Salt or to taste
  • 14 teaspoon Netta Belle's Choice Black Pepper or to taste
  • ¼ teaspoon nutmeg, freshly grated
  • ¼ teaspoon turmeric*
  • 1 tablespoon butter
  • 1 tablespoon onion, minced
  • ¾ cup milk
  • 2 eggs, beaten
  • 2 cups fresh cream style corn, firmly packed
  • ⅓ cup shredded Cheddar cheese
  • 1 tablespoon fresh parsley
  • ¼ cup finely crushed saltine crackers
  • paprika
Instructions
  1. Preheat oven to 350 F. Butter casserole dish.
  2. Combine flour, sugar, seasonings in large bowl.
  3. Melt butter to cook onion until softened.
  4. Add the milk, beaten eggs, cream corn, buttered cooked onion, cheese, parsley and crumbs to the dry ingredients.
  5. Stir to blend well.
  6. Pour into the buttered casserole.
  7. Sprinkle top with paprika.
  8. Bake 45 minutes or until set.
  9. Test for doneness by inserting knife in center and it comes out clean.
Notes
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.
©2007-2015 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.

* Turmeric is a medicinal root with anti-inflammatory, antioxidant properties grown in South Asia of India and Pakistan.  The rhizomes are boiled, dried and ground into a powder for use as spice for cooking and in curries.  The orange-yellow color spice has a slightly hot peppery flavor and will color the food yellow when cooked.

Netta Belle's Choice Sea Salt  Purified, Granular white Crystalline Pacific Ocean Salt and Pure Granulated Black Pepper

Netta Belle’s Choice Sea Salt Purified, Granular white Crystalline Pacific Ocean Salt and Pure Granulated Black Pepper

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2015 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.

Corn, A Summertime Treat

CORN ON THE COB:  Now that is A Summertime Treat

 

Julia Ann - Summertime Corn

Parboiling fresh corn on the ear.

Have you all had fresh corn on the cob?.  It is certainly a Midwestern food and maybe across the USA.  In farm country it is the hit of the season with farmer’s markets flourishing along the road sides.

How-to preserve that wonderful taste all winter.

Select fresh corn.

Select fresh corn. The husks will be removed to prepare the ears of corn for parboiling.

The best time to get fresh corn is early in the morning after it has just been picked.  Plan on processing it when you get home to maintain the freshness and the milk in the kernel of corn.  Not to overwhelm myself, since I am a small do-it-yourself freezer buff, I do 12 ears at a time.

Remove the corn husks and the silk. Rinse well.

Removing the corn husks

Removing the corn husks

Cutting corn off the cob.

Cutting corn off the cob.

Now the corn is ready to be put into a large pan of boiling water. Cover and scald in the  boiling water for 4 1/2 minutes.  Cool in an ice water bath.  The corn is then ready to cut kernels off the cob and package for freezing.

Ready for freezing. 3567

To freeze corn on the cob, after scalding, cooling and draining, put the ears of corn into plastic freezer bags to store in your freezer.

Savory Baked Sweet Corn

Savory Baked Sweet Corn

cookbookinabox® has other delicious and great corn recipes.

 

 

Netta Belle's Choice cookbookinaboxcookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

©2007-2017 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.