Tantalizing tomato recipes: jellies, jams and more!M. BRENNEMAN OHIO Ohio, state, United States Ohio, midwestern state in the Great Lakes region of the United States. It is bordered by Pennsylvania (NE) West Virginia (SE), Kentucky (S), Indiana (W), and Michigan and Lake Erie (N). COUNTRYSIDE: Here are some tomato preserve recipes
Spicy Tomato Relish
20 tomatoes, peeled and chopped
1-1/2 cups onions, chopped
1 cup green peppers, chopped
1-1/4 cups sugar, white or brown
2 teaspoons celery seed
2 teaspoons plain salt
3/4 teaspoon each cinnamon, cloves,
ginger, and allspice
1 cup vinegar
Mix all ingredients in a large
heavy kettle. Bring to boil and then
simmer, stirring occasionally, until
as think as desired. Pour, boiling
hot, into hot jars. Leave 1/4 inch
headspace and adjust lids. Process 10
minutes in boiling water bath. Makes
about 8 pints.
Mock Berry Jam
4 cups ripe tomatoes
3 cups sugar
1 tablespoon lemon juice
6 oz. strawberry gelatin
Put tomatoes in the blender and
puree. Transfer to a saucepan with
sugar and lemon juice. Boil 15 minutes.
Add gelatin. Boil 5 minutes.
Pour into hot jars. Adjust lids. Process
in a boiling water bath for 10 minutes.
Makes 5 half-pints.
Tomato Jelly
2 cups tomato juice
3/4 cup strained lemon juice
5 cups sugar
Few drops Tabasco
1/2 teaspoon basil
1/2 bottle liquid pectin
Combine juices and seasonings.
Bring to a rolling boil. Add pectin
and continue boiling while stirring
for 3 minutes. Skim. Pour into sterilized
glasses and seal. Makes 6 8-oz
glasses.
Tomato Relish
5 cups ripe tomatoes, peeled and
chopped
3 cups chopped celery
2 cups sugar
1 teaspoon salt
4 cups chopped onions
2 green peppers, chopped
1-1/2 cup vinegar
Combine all ingredients and boil
slowly for 2 hours. Pack into sterilized
jars and seal.
Yellow Tomato Preserves
1 pound yellow tomatoes, peeled
and sliced thinly
3/4 pound sugar
1/2 lemon, thinly sliced
Combine tomatoes and sugar and
let stand 1 hour. Add lemon slices.
Cook until tomatoes are clear and
the syrup is thickened. Pour into jars
and seal.
Tomato Marmalade
3-1/4 cups chopped, peeled, ripe
tomatoes (yellow or red)
1/4 cup fresh lemon juice
grated rind of 1 large lemon
6 cups sugar
1 bottle liquid fruit pectin
Place chopped tomatoes in small
pan and set over low heat and cover.
Do not add water. Bring to boiling,
reduce heat and simmer 10 minutes,
stirring frequently. Remove from heat
and measure out 3 cups of tomatoes
and liquid. In a large kettle, combine
the 3 cups of tomatoes with the lemon
juice, grated rind and sugar. Stir over
moderate heat until boiling. Boil
hard 1 minute. Turn off heat and add
pectin. Stir for 5 minutes. Pack in hot,
sterilized jars and process 10 minutes
in boiling water bath. Makes about
1-1/2 pints.
RUTH HERMANSEN CASCADE, WISCONSIN Cascade is a village in Sheboygan County, Wisconsin, United States. The population was 666 at the 2000 census. It is included in the Sheboygan, Wisconsin Metropolitan Statistical Area. Geography Cascade is located at (43. COUNTRYSIDE: In answer to Jack O. Standley's request for tomato preserves, I am enclosing en·close also in·close tr.v. en·closed, en·clos·ing, en·clos·es 1. To surround on all sides; close in. 2. To fence in so as to prevent common use: enclosed the pasture. two recipes. I love your magazine, even at my age of 81 years young. A person never wants to stop learning. These recipes are from Settlement Cookbook (programming) cookbook - (From amateur electronics and radio) A book of small code segments that the reader can use to do various magic things in programs. One current example is the "PostScript Language Tutorial and Cookbook" by Adobe Systems, Inc (Addison-Wesley, ISBN 14th Edition, published 1925. Tomato Preserves 1 pound peeled (sliced) or yellow pear tomatoes 1 pound sugar 2 oz. grated lemon rind Lemon, juice and pulp 1 stick cinnamon, grated Scald the tomatoes and peel. Cover them with sugar and let stand over night. Drain syrup into preserving kettle and boil until clear and quite thick; skim. Add grated cinnamon and grated lemon rind. Scoop out pulp and juice of lemon, add to tomatoes. Cook until the fruit is clear. Pour into jars or crocks. Green Tomato Preserves 1 quart sliced green tomatoes 1 quart sugar 1 lemon, grated rind, juice and pulp 1 stick cinnamon Place in kettle, let stand several hours to draw juice. Cook until tomatoes are thick and clear. NANCY ZIMMERMAN CAPE MAY COURT HOUSE, NEW JERSEY Cape May Court House is a census-designated place and unincorporated area located within Middle Township, in Cape May County, New Jersey. It is part of the Ocean City Metropolitan Statistical Area. As of the United States 2000 Census, the CDP population was 4,704. COUNTRYSIDE: This unusual jelly jelly /jel·ly/ (jel´e) a soft substance that is coherent, tremulous, and more or less translucent; generally, a colloidal semisolid mass. is great on low-fat crackers with fat-free cream cheese. The jelly also makes great Christmas gifts. My husband grows a great garden and we always have an abundance of tomatoes. (You can also use canned tomato Canned tomatoes are tomatoes, usually peeled, that are sealed into a can, after having been processed by heat.[1] Variants Plum tomatoes such as Roma or San Marzano are the most common choice for canning, since they have a greater solid-to-liquid ratio juice such as VS)
Tomato Jelly
2 cups tomato juice
3/4 cup strained lime or lemon
juice
5 cups sugar
Few drops Tabasco
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
3 ounce liquid pectin
In large pot, combine tomato juice,
lime juice, sugar, Tabasco, nutmeg
and cloves. Bring to a rolling boil.
Add pectin and continue to boil
while stirring for 3 minutes. Skim.
Ladle into hot, sterilized jars leaving
1/4-inch head space. Wipe rims
and adjust caps. Process in boiling
water bath 5 minutes. Makes six 8
oz. glasses.
Tomato Jam
(no pectin)
4 cups ripe, fresh plum tomatoes,
peeled and coarsely chopped
2 oranges, sliced thin and seeded
2 limes, sliced thin and seeded
2 cups sugar
3 tablespoons chopped fresh ginger
2 cinnamon sticks
Combine all ingredients in a large
pot over low heat, stirring until the
sugar dissolves. Simmer until the jam
is thick and clear, about 1 to 1-1/2
hours. Toward the end of cooking
time, stir often to prevent scorching.
Remove cinnamon sticks. Pour into
sterilized jars. Process 10 minutes
in boiling water bath. Makes about
3 pints.
GERALD KINMAN NEOTSU, OREGON COUNTRYSIDE: In response to the request by Mr. Jack Mr. Jack was a funny animals comic strip by Jimmy Swinnerton which ran from about 1903 until 1935. History When Jimmy Swinnerton moved from the San Francisco Examiner to the New York Journal in 1896, he changed his The Little Bears to Standely, for recipes for tomato preserves/relishes (July/ August issue, 2008) here is a recipe I have used with success for my surplus tomatoes. It keeps well and is very good with roasts and summer barbecues.
8 cups ripe tomatoes, chopped (peel
and seed them if you are finicky)
2 cups chopped celery
1 cup chopped green pepper
1 cup minced onion
1/3 cup salt (canning salt is best)
2 cups white vinegar (regular cider
vinegar also works)
1-1/2 cups sugar
1-1/2 teaspoons mustard seed
1 teaspoon pepper
Combine vegetables and salt, let
sit for 1/2 hour, then drain. Meantime,
combine vinegar, sugar, mustard seed
and pepper in a non-reactive kettle;
bring to a boil and then simmer for 15
minutes. Add vegetables. Return to a
boil and ladle into pre-heated pint or
1/2-pint jars. Seal and process for 20
minutes in boiling water.
Unused portions can be refrigerated
and will keep a long time after
opening the jar.
The Ball Blue Book also has several
good recipes for tomato preserves
and relishes.
SPICI@JUNO.COM (1) (Computer Output Microfilm) Creating microfilm or microfiche from the computer. A COM machine receives print-image output from the computer either online or via tape or disk and creates a film image of each page. COUNTRYSIDE: I love this magazine and the "family" thereof. I am a 60-something homemaker with only my husband and myself to cook for after years of cooking for children. I still can as I cannot stand the thought of eating the trash allowed in factory canned foods canned food food sterilized by heat in a closed, durable container such as tin and aluminum cans, flexible aluminum foil and thermoplastic containers including squeeze tubes. Technically, the processes used are highly efficient and used universally. . I have been a canning superintendent at the County Fair for nine years and have made both red and green tomato jelly. I can't find those recipes, but will keep looking. You may publish my e-mail and anyone wishing a recipe can respond. Here are some jam, jelly and relish recipes using tomatoes. Green Tomato Chutney 1 lb. onions, chopped 5 lbs. green tomatoes 2 teaspoons coarse salt 2 cups sugar 5 cups spiced vinegar * 1 cup raisins Simmer the onions in a little water until soft. Drain. Peel and slice the tomatoes and put into the saucepan with the onions and salt. Mix well. Bring to a boil. Reduce heat and simmer for 10 minutes. Mix the sugar with the vinegar. Add to the tomatoes. Stir in the raisins and simmer for about one hour or until thick. Stir frequently. Pour the chutney into warm sterilized jars while still hot. Cover with sterile lids and rings. Process in boiling water bath for 5 minutes. May be used immediately. * Spiced vinegar is vinegar 5% acidity in which pickling spices have been steeped for a week or so in the refrigerator (1 tablespoon spices per 1/2 gallon, or to taste). The spices may be separated or left in the vinegar. Tomato Marmalade 3 quarts ripe tomatoes (about 5-1/2 lbs.) 3 oranges 1 lemon 4 sticks cinnamon 1 tablespoon whole cloves 6 cups sugar 1 teaspoon salt Peel tomatoes, cut into small pieces and drain. Slice oranges and lemon very thin, then quarter the slices. Tie spices together in a cheesecloth bag. Put tomatoes in large heavy kettle and add sugar and salt. Stir until dissolved, then add oranges, lemons, and spice bag. Boil rapidly stirring frequently, until thick and clear, about 50 minutes. Remove spice bag. Pack in hot jars, seal and water bath 10 minutes. Yield: about 8 or 9 1/2 pint jars. SELENA TILLOTSON WING, NORTH DAKOTA Wing is a city in Burleigh County, North Dakota in the United States. It is part of the "Bismarck, ND Metropolitan Statistical Area" or "Bismarck-Mandan". The population was 124 at the 2000 census. Wing was founded in 1911. COUNTRYSIDE: In answer to Mr. Jack O. Standley's tomato preserve recipes, I have a couple I would like to share. This recipe is a favorite of my mother's and comes from a 1959 Farm Journal Country Cookbook. The pages are all stained and well worn. 5 lbs. firm red or yellow tomatoes 5 lbs. sugar 1 lemon, sliced very thin Small piece ginger root, or 1 teaspoon ground ginger Skin and cut up tomatoes. Add remaining ingredients. Simmer slowly until thick, stirring frequently, about 45 minutes. Remove ginger root, if used. Pour into hot sterilized glasses. Seal at once. Makes about 4 (6 oz.) glasses. This recipe is also one of my mother's favorites, this comes from a small fund raising cookbook compiled in 1974 by the McLean Community Church in McLean, New York New York, state, United States New York, Middle Atlantic state of the United States. It is bordered by Vermont, Massachusetts, Connecticut, and the Atlantic Ocean (E), New Jersey and Pennsylvania (S), Lakes Erie and Ontario and the Canadian province of . Tomato Conserve 2 qt. peeled sliced tomatoes. Chop in cutter cutter, small, one-masted sailing vessel, with a rig similar to that of a sloop except that it usually has a sliding bowsprit and a topmast. From 1800 to 1830 cutters were in service between England and France. . Bring to a boil boil or furuncle (fy  r`ŭngkəl), tender, painful inflammatory nodule in the skin, which becomes pustular but with a hard center (see abscess). . Add
6-8 cups sugar. Bring back to boil. Boil 10 minutes. Add 2 cups seedless
raisins Noun 1. seedless raisin - dried seedless grapesultana raisin - dried grape and 2 lemons sliced thin and cut into pieces. Boil until mixture starts to thicken thick·en tr. & intr.v. thick·ened, thick·en·ing, thick·ens 1. To make or become thick or thicker: Thicken the sauce with cornstarch. The crowd thickened near the doorway. 2. . Add I cup walnuts, broken. Bring to boil again and can. Be sure not to scorch. I hope these recipes bring back some fond memories as they do me. I had a lot of fun looking them up in the old cook books. BARB GIBSON Tomato Preserves (either ripe or green) The day before preserving, weigh and peel 8 lbs. pale yellow pear pear, name for a fruit tree of the genus Pyrus of the family Rosaceae (rose family) and for its fruit, a pome. The common pear (P. communis) is one of the earliest cultivated of fruit trees, both in its native W Asia and in Europe. shaped or round tomatoes that are not quite ripe. Alternate on a plate, layers of sliced tomato and sugar mixed with the grated grate 1 v. grat·ed, grat·ing, grates v.tr. 1. To reduce to fragments, shreds, or powder by rubbing against an abrasive surface. 2. rind and juice of 4 lemons. In the morning drain off the juice and sugar, and boil into a thick syrup syrup /syr·up/ (sir´up) a concentrated solution of a sugar, such as sucrose, in water or other aqueous liquid, sometimes with a medicinal agent added; usually used as a flavored vehicle for drugs. . Drop in half the tomatoes and boil until transparent. Scoop up Verb 1. scoop up - take out or up with or as if with a scoop; "scoop the sugar out of the container" lift out, scoop, scoop out, take up remove, take away, withdraw, take - remove something concrete, as by lifting, pushing, or taking off, or remove something with a perforated per·fo·ra·ted adj. Pierced with one or more holes. spoon and put on dishes to cool. Repeat with the other half of the tomatoes. Strain the juice. Wash the kettle kettle, oval depression found in glacial moraines, which are landforms made up of rock debris. When a glacier melts and draws away from an area, a block of ice may break off and be covered by earth and rock. and put 'the juice back in. When it boils Boils Definition Boils and carbuncles are bacterial infections of hair follicles and surrounding skin that form pustules (small blister-like swellings containing pus) around the follicle. Boils are sometimes called furuncles. hard put in the first batch of boiled boiled adj. Slang Intoxicated; drunk. Adj. 1. boiled - cooked in hot water poached, stewed cooked - having been prepared for eating by the application of heat tomatoes. Take them out when they become amber colored, then put in the rest. When the tomatoes are all boiled to an amber color and cooled on dishes, put them in half gallon glass jars and add the syrup after it has been boiled to a thick jelly. Tomato Preserve Choose ripe, sound well-colored tomatoes and rub them through a sieve. Put juice and puree pu·rée or pu·ree tr.v. pu·réed or pu·reed, pu·rée·ing or pu·ree·ing, pu·rées or pu·rees To rub through a strainer or process (food) in a blender. n. into an earthenware earthenware, form of pottery fired at relatively low temperatures, so that the clay does not vitrify (become glassy), as do stoneware and porcelain clays. Occasionally, earthenware is used as a general term for all kinds of pottery. pan and boil for 5 minutes stirring constantly. Let it drain through a napkin napkin See Sanitary napkin. stretched out, as for jelly straining. Weigh all that remains on the napkin and for each pound of pulp allow 1 lb. of sugar. Put the sugar into a pan with half a pint pint: see English units of measurement. of water and let it dissolve A Web site design technique borrowed from the film and video industry in which the transition between two Web pages is represented visually by one page fading into another. Also known as a "soft cut," the result is achieved in the HTML coding of the images to gradual pre-determined . Cook until it reaches 236[degrees]F or the small ball (on dipping the finger and thumb first in cold water, then into the syrup, and again into cold water, the sugar from the fingers forms a small ball) keeping it well skimmed skim v. skimmed, skim·ming, skims v.tr. 1. a. To remove floating matter from (a liquid). b. To remove (floating matter) from a liquid. c. . Add the tomato pulp and 1/2 cup red currant currant, northern shrub of the family Saxifragaceae (saxifrage family), of the same genus (Ribes) as the gooseberry bush. The tart berries of the currant may be black, white, or red; the white gooseberry becomes purple when mature. juice for every pound of the pulp. Put on the stove stove, device used for heating or for cooking food. The stove was long regarded as a cooking device supplementary to the fireplace, near which it stood; its stovepipe led into the fireplace chimney. It was not until about the middle of the 19th cent. and stir continuously until it reaches 220[degrees]F. Let cook for 3 minutes more and put in jars the usual way. Reduce the sugar in recipes Here's a interesting item from one of my cookbooks The following is a list of cookbooks, sorted alphabetically by author's surname. This is not a list of external links to commercial sites; please list only cookbooks here. This literature-related list is incomplete; you can help by [ expanding it]. on how to save sugar in jams and marmalades: Adding salt to marmalades or jams saves 1/2 the ordinary amount of sugar. To every 4 lbs. of fruit add 1 teaspoon tea·spoon n. Abbr. tsp., tsp A measure of about 1 fluid dram or 5 milliliters. teaspoon a household unit of volume or capacity approximately equal to 5 milliliters. salt and 2 lbs. sugar. Use any ordinary recipe using 1/2 the sugar and adding salt. Let stand several weeks before using and the salt cannot be detected. Or, in any recipe, for every pound of sugar called for, use 1/2 lb. (1 cup) of sugar and add 1/2 lb. (2/3 cup) of corn syrup corn syrup Sweet syrup produced by breaking down (hydrolyzing) cornstarch (a product of corn). Corn syrup contains dextrins, maltose, and dextrose and is used in baked goods, jelly and jam, and candy. or strained honey. Cook somewhat longer than if only sugar were used.
Tomato Relish I
1 peck ripe tomatoes
2 cups chopped onions
2 cups chopped celery
2 qts. cider vinegar
4 red peppers chopped fine
2 cups sugar
1 cup mustard seed
1/2 cup salt
1 teaspoon pepper
1 teaspoon paprika
Peel and chop tomatoes and put
in colander to drain. Add the rest of
the ingredients and fill to overflowing
in jars and cover tightly. Ready
for use in 6 weeks.
Tomato Relish II
1 peck ripe tomatoes
6 large onions
8 sweet peppers
1 scant cup salt
1 bunch celery, chopped
1/4 cup celery seed
5 cups cider vinegar
2 lbs. sugar
Chop tomatoes and let drain overnight.
Chop onions and peppers. Put
in bag overnight with salt. Drain. Boil
sugar and vinegar and let cool. Pour
cold over mixture. Put in wide mouth
bottles and seal.
Cabbage Tomato Relish
4 qts. green tomatoes
3/4 cup salt
8 cups chopped cabbage
6 cups cider vinegar
1-1/4 cups chopped onions
1-1/4 cups chopped green pepper
1/4 cup chopped sweet red pepper
3 cups sugar
1 tablespoon celery seed
1 tablespoon mustard seed
1 teaspoon bruised peppercorns
1 stick cinnamon
2 teaspoons whole cloves.
Chop tomatoes and mix with the
salt. Let stand in cool place overnight.
In morning drain and rinse in fresh
cold water and drain again. Add
cabbage and vinegar, bring to a boil
for 25 minutes. Add onions, peppers,
sugar, seeds. Add cinnamon, peppercorns,
and cloves tied in a bag. Stir
well and simmer for 20 minutes. Stir
often. Remove spice bag. Turn into
hot jars and seal.
Celery Tomato Relish
2 cups chopped celery
2 dozen ripe tomatoes peeled and
chopped
4 green peppers, seeded and
chopped
4 onions, peeled and chopped
1 cup sugar
2 cups cider vinegar
2 tablespoons pickling spices tied
in a bag.
Put all in kettle. Bring to boil and
simmer about 2 hours till relish is
thick. Season to taste with salt when
cooking time is almost finished. Remove
spice bag. Seal in hot jars.
Green Tomato Chow-Chow
1 head cabbage, chopped
1 qt. chopped onions
1 qt. chopped sweet peppers
1 gallon chopped green tomatoes
1 cup salt
2 tablespoons turmeric
4 tablespoons flour
3 tablespoons dry mustard
2 qts. vinegar
3 cups sugar
2 tablespoons white mustard seeds
1 tablespoon celery seed
Mix veggies with salt and let
stand overnight. In morning drain
well. Mix turmeric, flour and mustard
with enough water to make a
smooth paste. Bring vinegar to a
boil, slowly stir in paste. Add sugar,
seeds and drained veggies. Bring to
boil and simmer 10 minutes. Seal hot
in hot jars.
Corn Aand Tomato Relish
12 ears sweet corn
1 qt. onions
1 qt. ripe tomatoes
1 qt. cucumbers
3 red and 3 green sweet peppers
6 small hot red peppers
1 bunch celery
2 tablespoons turmeric
2 qts. vinegar
2 tablespoons mustard seed
1 cup sugar
1/3 cup salt
Cut corn from cobs. Chop onions,
cukes and tomatoes. Remove seeds
and veins and chop peppers. Discard
all but the heart and tender stalks
of the celery and mince. Dissolve
turmeric in a little vinegar and add
mustard seeds. Dissolve sugar and
salt in the remaining vinegar. Mix all
and bring to a boil. Simmer 1 hour.
Pour into hot jars and seal.
Red and Green Tomato Relish
2 qts. green tomatoes
2 qts. red tomatoes
1 bunch celery
3 large onions
1 small head cabbage
2 cucumbers
3 sweet green peppers
1/2 cup salt
6 cups vinegar
1 teaspoon mustard
Prepare and chop all veggies. Mix
with salt and let stand overnight. In
morning drain and add the vinegar
and mustard. Bring to a boil and simmer
30 minutes. Seal in hot jars.
Green Tomato Mincemeat
2-1/2 qts. chopped green peppers
2-1/2 qts. peeled cored chopped tart
apples
1 lb. cooked pitted chopped prunes
1 whole orange, ground
1/2 lb. seedless raisins, ground
1/2 lb. seedless raisins
1/2 cup ground suet
1 lb. brown sugar
1/2 cup molasses
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon ground cloves
1 cup vinegar
Mix all in large kettle. Bring to
boil and simmer about 1 hour till
the mixture is thick and the flavors
are well blended. Stir often. Seal in
hot jars.
Green Tomato Relish
6 lbs. green tomato
3 medium onions
4 tablespoons salt
5 thin slices of lemon
3/4 cup finely chopped sweet red
pepper
1-1/2 cups brown sugar
1-1/2 cups vinegar
2 teaspoons white peppercorns
2 teaspoons whole allspice
2 teaspoons whole cloves
2 teaspoons celery seed
2 teaspoons mustard seed
2 teaspoons dry mustard
Core tomatoes. Slice tomato and
onion thinly. Mix with salt and let
stand overnight. Drain well. Put
tomatoes and onions in large kettle
and add lemon, peppers, sugar and
vinegar. Add spices and mustard tied
in a bag. Bring to a boil and cook for
about 30 minutes till slightly thickened
stirring occasionally. Remove
bag. Turn into hot jars and seal.
A note on processing: It is strongly recommended that jams and jellies jellies, n.pl See gels. be processed 10-15 minutes in a hot water bath, after filling hot sterile sterile /ster·ile/ (ster´il) 1. unable to produce offspring. 2. aseptic. ster·ile adj. 1. Not producing or incapable of producing offspring. 2. jars, leaving 1/4-inch head space. Some of the older recipes simply state to fill the jars or invert in·vert v. 1. To turn inside out or upside down. 2. To reverse the position, order, or condition of. 3. To subject to inversion. n. Something inverted. the jars after adjusting the lids, neither of which will kill bacteria. |
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