Michele K. Koskinen
The end of the tomato season leaves me a bit sad as I enjoy
tomatoes more than any other fruit (vegetable) in the summer. I wait for them
to grow, pick them and often pop them in
my mouth as I am tending the garden. I have put up tomato jam, green dilled tomatoes, whole
tomatoes, salsa, and recently a new recipe, yellow tomato and basil jam.
Stopping at a local farmer’s market for gourds, I spied
lovely yellow tomatoes and decided to try a new jam. I grabbed apples for
butter and sauce, plum tomatoes, and the yellow tomatoes. A day spent
preserving is on the schedule. Just enough produce for a few small jars to go along with all of the other foods I have canned over the summer.
I use recipes from a book on small jar canning and also the
Ball book on canning. You can also find a multitude of recipes on small batch
canning today on many blogs and cooking sites. It is the modern way of enjoying
preserving food for the entire year. No longer putting up dozens of quarts
many, including me, simply do small batches of pints, or 4 and 8 oz jars.
Before you begin to can or preserve using the hot water
method, you should read carefully and follow the sanitary instructions for food
safety. Careful preparation of your jars and food temperature is important to prevent foodborne illness. extension.psu.edu/food/preservation/
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