Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenVegetables - Tomato Preserve Recipes
Famous Authors (View All Authors)
Vegetables - Tomato Preserve Recipes Post by :speeenterprises Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3426

Click below to download : Vegetables - Tomato Preserve Recipes (Format : PDF)

Vegetables - Tomato Preserve Recipes

1 Tablespoon mixed pickling spices
1 coin sized piece ginger root
4 cups sugar
2 thinly sliced lemons
3/4 cup water
1-1/2 quarts whole small, firm, yellow, green, or red peeled tomatoes (about 2 pounds)

Tie spices in a cheesecloth bag, add to sugar, lemon and water. Simmer 15 minutes.

Add tomatoes and cook gently until tomatoes become clear, stirring occasionally to prevent sticking. Cover and let stand 12 to 18 hours in a cool place.

Heat to boiling and pack tomatoes and lemon into hot jars, leaving 1/4 inch head space.

Yield: about 6 half-pints.

Source: Farm Journal's Country Cookbook

5 pounds firm, red or yellow tomatoes
5 pounds sugar
1 lemon, sliced thin
Small piece gingerroot, or 1 tsp. ground ginger

Skin and cut up tomatoes. Add remaining ingredients. Simmer slowly until thick, stirring frequently, about 45 minutes.
Remove gingerroot, if used.

Pour into hot sterilized glasses. Seal at once.

Makes about 4 (6 oz.) glasses.

If you like this book please share to your friends :

Vegetables - Tomato -  Tomato Salad With Bacon Vinaigrette Vegetables - Tomato - Tomato Salad With Bacon Vinaigrette

Vegetables - Tomato -  Tomato Salad With Bacon Vinaigrette
For the vinaigrette: 6 slices bacon 3 shallots, minced 2 garlic cloves, minced 1/2 cup red wine vinegar, 6 percent acidity, plus more as needed Kosher salt Black pepper in a mill 1/2 cup olive oil, plus more as needed 3 tablespoons minced fresh flat-leaf parsley For the salad: 8 cups small oak-leaf lettuce leaves 10 to 12 small slicing tomatoes of various colors 6 to 8 slices country-style bread 1/2 cup fromage blanc or fresh ricotta 1/4 cup extra virgin olive oil Kosher salt Black pepper in a mill 1/4 cup toasted bread crumbs First, make the vinaigrette. Fry the

Vegetables - Tomato Pie Vegetables - Tomato Pie

Vegetables - Tomato Pie
Crust: 2 cups all-purpose flour 1 teaspoon freshly ground pepper 1 teaspoon salt 2 teaspoons baking powder 4 ounces (1 stick) butter 2/3 cup milk Filling: 3 pounds medium-size ripe tomatoes, peeled, seeded and sliced thickly 1 teaspoon dried thyme 1 teaspoon dried basil 2 cups grated Cheddar cheese (or your choice of sharp cheese) 2/3 cup real mayonnaise Crust: Combine flour, pepper, salt and baking powder in a bowl. Use two knives or a pastry blender to cut the butter into the flour mixture to make a mealy looking mixture. Add milk and stir to gently blend well.