Fruit Preserve Recipes

Preserved Tomatoes (Whole)

Ingredients:

Tomatoes
Salt
Calcium chloride (pure form of "apog")

How to make Preserved Tomatoes

Select fresh, firm, fully ripe but not overripe tomatoes.
Wash thoroughly in running water.
Blanch in boiling water for from one-half to 1 minute or in steam for from 2 to 3 minutes.
Dip in cold water; peel off skin and remove core.
Pack tomatoes firmly in previously sterilized jars to 1/2 inch from the top. Do not add water.
Add 1/2 teaspoon salt and 1/8 teaspoon calcium chloride (apog) to each pint jar.
Exhaust uncovered jar containing the tomatoes at 77 °C in a kettle with water for 15 minutes or approximately 45 minutes from boiling time.
Water in kettle should not be more than 2/3 of the jar to prevent entrance of boiling water into the jar.
Seal completely and process in boiling water bath for 35 minutes. Cool and store.

FoodSaver Quick Marinator 2-1/4-Quart Square Canister (Colors will vary)

2.25qt Quick Marinator

Kitchen: 2-1/4-quart square canister with vacuum-sealing lid, Made of durable polycarbonate plastic with clear sides, Perfect for storing leftovers, keeping desserts fresh, and marinating food, Works with all FoodSaver appliances that have an accessory port, Measures approximately 9-1/2 by 4 by 9-1/4 inches
Company: Tilia (2005-02-15)
List Price: $19.99
Amazon Price: $19.21
Used Price: $18.00