Canning Diced Tomates

Canned diced tomatoes are a staple of my fall and winter cooking. I use them a lot in chilis, soups and casseroles. I usually buy them from the store. But with 50 lbs of tomatoes sitting on my counter, I decided I had to try at least a few jars myself.



I looked for information online and had a hard time finding good guidelines. There are guidelines for crushed tomatoes, whole tomatoes, halved tomatoes, tomato sauce, tomato juice, but nary a word on diced tomatoes from the "official" websites I visited. I found a few blog posts on diced tomatoes but none of them seemed to follow best practices in regards to acidification.



So, here's what I did, based on my research and reading. Unfortunately, I don't have pictures of the process as I was trying to get it done relatively quickly this morning before Luke had to leave to shoe horses. I will say two things: it is more involved than making sauce but it is not as hard as I thought it would be. I was dreading the blanching and skinning and really, they went super fast and weren't bad at all. Messy, yes but hard or complicated, no. So, here you go.

1) Set a large pot of water to boil over high heat. Prepare another large bowl 2/3 full of ice water (have extra ice on hand to add to this bowl as you go). Make a small X on the bottom of your tomatoes. Once your water is boiling hard, add 3 tomatoes and blanch for about a minute. Move them to the bowl of ice water to cool (large salad tongs work great for this). Peel and discard the skins, which should slide off easily. Continue until all your tomatoes are peeled.

2) Core and dice your tomatoes. You can do a fairly large dice, as they will break down some as they heat up. This is also a good time to get your canner and lids heating and your jars sterilizing.

3) Put roughly 1/6th of your diced tomatoes into a large stock pot and crush them with a potato masher or large spoon to exude juice. Quickly bring to a boil, stirring constantly. Add remaining tomatoes, stirring them in as you go. Bring the whole pot to a boil, stirring frequently. Boil gently for 5 minutes.

4) Acidify your jars. Tomatoes are right on the line for water bath canning so you must add either bottled lemon juice (because it has consistent acidity, unlike fresh lemon juice) or citric acid. Use 1 T lemon juice per pint, 2 T per quart. Ladle hot tomatoes into hot jars. I found it worked well to use a slotted spoon and fill my jars most of the way with the diced tomatoes, then pour in the juice to cover them. Add enough juice to leave 1/2 inch head space.

5) Run a plastic or wooden utensil (I use a chopstick - the end of a wooden spoon works well too) around the sides of your jars to remove air bubbles and then recheck head space; add or remove a little juice as necessary. Wipe rims with a clean, damp cloth and apply heated lids. Screw rings on until they are fingertip tight and return your jars to the canner. Make sure they are covered by a minimum 1 inch of water.

6) Process pints for 35 minutes and quarts for 40 minutes, starting the time when your canner comes up to a full boil. Remove carefully and place on a towel. Allow to rest undisturbed until completely cooled, 12 hours or overnight. Do not re-tighten lids! Once cool, check to make sure that your jars have sealed. When you press down on the lid, it should not pop up again. If any jars did not seal, put them in your refrigerator and use within a week. Label your jars and store in a cool, dark place for up to a year.

Congratulations! You're done! I did 8 wide-mouth pints (one canner load) from start to finish in about 2 hours this morning, so it's not a hugely time consuming project.



*Note: after filling my jars I had quite a bit of extra juice left in my stock pot. This may be strained through a sieve and used in any application you would use regular tomato juice. I added it to my sauce which is cooking down. It would be great for soup. It is also delicious simply to drink!

Stocking the Shelves

Last year I canned somewhere around 18 quarts of applesauce over the fall and winter and a little apple butter and cranberry sauce for Christmas gifts. This year, I went a little crazy.

I started out with rhubarb marmalade: 6 half pints and 2 4oz jars (not the best picture, sorry!)



Then I moved on to strawberry jam: again, 6 half pints, 2 4 oz jars



Blueberry jam next: (shall we say it in unison?) 6 half pints and 2 4 oz jars



Along with blueberry butter: 4 4 oz jars



and blueberry-rhubarb jam: 4 half pints




Then, there were the savory endeavors.

Sweet relish (on the left) and gingered sweet relish (on the right): 4 pints each



Bread & butter pickles: 7 pints



Garlic dill pickles: 8 pints



Aren't they pretty?



Tomatoes! Sweet...
Spicy Tomato Jam: 2 half pints, 11 4 oz jars



Tomato Marmalade: 6 half pints, 4 4oz jars



...and savory.

Tomato Puree and Salsa (pictures to come)


I have over 40 lbs of tomatoes sitting on my counter right now, waiting to be made into more puree and some ketchup. But I've also moved into apples, my first love. Last weekend produced:
Applesauce (12 quarts - actually 14, but two were given to friends without canning them)


It has been so much fun and I am completely addicted to canning! But now I'm saving up for a new stove, since the weight of my full canner has been wreaking havoc on my poor electric burner and even the stove top itself.

Roasted Tomato and Kale Tart

Sometimes, I just have a craving for something delicious. Delectable. Something different from the usual fare.

I often have bits and pieces of different things left over in my refrigerator that need to be used up before they go bad.

Occasionally, these two "problems" collide into something special. That was the case tonight.

I had a yummy dinner scheduled for tonight, but it involved lots of chopping of vegetables which, after a long day out and about, I just was not up for. I knew I had a bag of roasted tomatoes that needed using up. What to do with them? Right away I thought of trying a tomato tart, something I've never made before. But I wanted to get some greens into our dinner and I had some kale from the garden and a bit of leftover shredded cheddar cheese to use up as well.

My craving was for something rich, creamy, a little over the top. I didn't have any fancy cheeses to spice things up, but I did have half a block of cream cheese that was starting to get old.



So, this tart was born (okay, so I actually baked it in a pie plate. But "tart" sounds so much better, and next time I will actually bake it as a tart. Because you can be sure there will be a next time.). Let me tell you, it was everything I wanted and more. The humble ingredients combined into something much greater than the sum of its parts. This dish was creamy, crunchy, tangy, sweet, savory - it fit the bill perfectly. Luke thought it would be absolutely irresistible with some spicy italian sausage mixed in, so you may want to try that. But he agreed that it was absolutely delicious as is.

Warning: since I was using things leftover in my kitchen, I have no idea on the amounts. Just use what you have! 



Roasted Tomato and Kale Tart

1 tart shell (I made one with white whole wheat flour, an egg, a little water and coconut oil because I was out of butter. I think the whole wheat adds such a nice depth of flavor, but use whatever you prefer.)
roasted tomatoes
half an onion, chopped
3 cloves garlic
a small bunch kale, chopped small
balsamic vinegar
4 oz cream cheese
grated cheddar cheese
grated parmesan cheese

Bake your tart shell until about half-done. While it's baking, set the cream cheese on the oven to soften. Saute the onions and garlic in a little olive oil until soft and golden. Add kale and saute until bright green; drizzle in a little balsamic vinegar, lower the heat and continue cooking until kale is soft.

Take the tart shell out of the oven and spread the cream cheese over the bottom. Spread the kale-onion mixture on top. Sprinkle with grated cheddar. You don't want tons, or the cheddar will overwhelm the other flavors. Just enough to barely cover the kale. Arrange the roasted tomatoes on top in a circular pattern. Sprinkle with grated parmesan.

Cook in a 350 oven for 20-30 minutes, until crust is lightly browned and cheese is bubbly. Let sit for a few minutes before cutting. Take a bite and swoon at the deliciousness!

Tomatoes are a Fruit

Most people know tomatoes are technically a fruit. Despite this fact, it seems they are rarely treated like one. Most home cooks (and home eaters!) are comfortable using them in savory, not sweet applications. So when I mentioned "tomato jam" to my husband, he was quite skeptical. "It's like ketchup on steroids," I said, reassuringly. I'm not sure he was reassured. But after one taste of this amazing concoction, he was a convert. This tomato jam really is incredibly delicious! Mine is a little thinner than a real jammy consistency, but we don't mind since we plan to use it in more sauce-type ways anyway (though it's still plenty thick enough to spread a little on crackers and cheese, mmmm....). Much thanks to Food in Jars and Mrs. Wheelbarrow's Kitchen, whose recipes I combined and tweaked to make my own:



Spicy Tomato Jam
(makes approximately 4 half-pints, depending on how much you cook it down)

7 cups ripe tomatoes, roughly chopped (I used roma)
1/2 cup sugar
1-1/2 c brown sugar
3/4 c freshly squeezed lime juice
1 Tablespoon freshly grated ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
dash coarsely ground black pepper
2 teaspoons salt
1/2 teaspoon - 1 tablespoon red pepper flakes

As you chop tomatoes, put them in a large, non-reactive saucepan. When about half the tomatoes are chopped, add the sugars, mush a bit with a potato masher (to get the juices flowing) and start cooking over medium heat. Add remaining tomatoes as you chop them.

Add remaining ingredients and bring to a rolling boil, stirring often. Reduce heat and simmer until your jam is thick and silky, about 2 hours depending on how high you keep the heat. As you simmer, taste for spices and adjust as necessary. I started with no ground ginger and only a dash of red pepper flakes and added more of each, along with a little more cloves.

Place in sterilized quarter or half pint jars (I think quarter are best), leaving 1/4 inch head space. Process in a boiling water bath 10 minutes.

 


Not only do tomatoes make a lovely jam, they make a delicious marmalade as well! Although the taste of the tomato doesn't jump out in this marmalade, you can still tell they are there. This is not a super-sweet marmalade, but it's not incredibly bitter either. It's slightly to the bitter side, more tangy from the grapefruit. Mmmm....




Triple Citrus and Tomato Marmalade
makes about 8 half pints

5 cups chopped tomatoes (I used Golden Girl, which are very mild. I imagine a stronger-flavored tomato would add a more assertive flavor.)
1 grapefruit
1 orange
1 lemon
2-3 additional tablespoons lemon juice
3 1/2 - 4 cups sugar
1/2 - 1 cup honey
dashes of ginger, cloves, allspice and nutmeg, to taste (I didn't use lots of any and none of them are prominent but they're just there enough to lend a deepness to the flavor)

Cut the grapefruit in half, place in a saucepan with enough water so the halves float freely and simmer until very soft, an hour or more. Remove from pan and let cool.

Cut orange and lemon in chunks, remove seeds and pulse (rind, pith and all) in food processor to desired level of chunkiness. Cut grapefruit in chunks and pulse to chop. If desired, pulse tomatoes into small chunks as well. (I made all my pieces pretty small, as I don't care for large chunks.)

Combine all ingredients in a large saucepan and bring to a rolling boil, stirring frequently. Continue to boil, stirring very frequently, until thick - about an hour. Ladle hot marmalade into sterilized jars, leaving 1/4 inch head space. Process in a boiling water bath for 5 minutes.