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Full Online Book HomeLearning KitchenPreserving - Tomato Preserve Recipes
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Preserving - Tomato Preserve Recipes Post by :thill22271 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1014

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

Preserving - Tomato Preserve Recipes

1 Tablespoon mixed pickling spices
1 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. Remove spice bag from syrup.

Boil syrup 2 to 3 minutes, or longer if too thin; pour, boiling hot, over tomatoes, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process 20 minutes in boiling water bath.

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.

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7 cups watermelon pieces 4 tablespoons coarse salt 1 tablespoon ground ginger 4 cups granulated sugar 1/4 cup lemon juice cold water Use the firm light pink watermelon flesh; cut in 1 inch pieces. Dissolve salt thoroughly in 8 cups cold water and pour over watermelon pieces; let stand 5 - 6 hours. Drain, rinse well and drain again. Cover with cold water and let stand 30 minutes; drain. Sprinkle with ginger, cover with water and cook until fork tender; drain. Combine sugar and lemon juice and 7 cups water. Bring slowly to boiling and boil 5 minutes; add watermelon pieces
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Equal amounts of fruit and sugar (no more than 4 cups of each at once) 3-4 tbsp. lemon juice or orange liqueur Leave strawberries whole or slice in half for larger ones. Mix together in non-reactive bowl sugar and fruit, dampen with lemon juice or orange liqueuer. Set out overnight, even 24 hours. Place mixture in a large pot, liquid and all and bring to a boil. Skim foam as it rises. When all foam is removed, turn off heat and ladle preserves into clean, sterilized jars and seal with paraffin. NOTE: Cooled foam
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