Friday, September 2, 2016

Tomato Tomahto... Herbed Tomatoes

Herbed Tomatoes
Found on freshpreserving
Makes about 6 (16 oz) pints


* 12 cups halved cored peeled tomatoes (about 24 medium or 8 lb)

* Water

* Spice blend(s), see below 

* Ball® Citric Acid or bottled lemon juice

* Salt, optional 

* 6 Ball® (16 oz) pint glass preserving jars with lids and bands


1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

2. COMBINE tomatoes with just enough water to cover in a large saucepan. Bring to a boil and boil gently for 5 minutes.

3. ADD specified quantity of your chosen spice blend, ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice and 1/4 tsp salt, if using, to each hot jar.

4. PACK tomatoes into hot jars leaving 1/2 inch headspace. Ladle hot cooking liquid over tomatoes leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

5. PROCESS filled jars in a boiling water canner 40 minutes for pints and quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Italian Spice Blend 

Makes about 6 (32 oz) quarts or 12 (16 oz) pints, 

You will need:

4 tsp basil

2 tsp thyme

2-1/2 tsp oregano

1-1/2 tsp rosemary

1-1/2 tsp sage

1 tsp garlic powder

1 tsp hot pepper flakes, optional

ADD 2-1/4 tsp of spice blend to each pint jar. If omitting hot pepper flakes, use only 2 tsp.

Mexican Spice Blend

Makes about 6 (32 oz) quarts or 12 (16 oz) pints, 

You will need:

6 tsp chili powder

2 tsp ground cumin

2 tsp oregano

1 comment:

  1. I just did 26 qts (half Italian and half Mexican) using fresh herbs from my garden. The aroma was incredible; very easy recipe and so excited to try them. Betting they're great in a soup, sauce or stand alone w/a grilled cheese sandwich! Thanks for sharing.


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