Preserving fresh food

One of the plans we had for our new life was to grow and preserve as much of our own food as possible. We’ve had some cabbage, broad beans, peas and onions from the garden so far, with lots more planted. So far we’ve eaten whatever veg we’ve produced, but we plan to increase how much we grow each year as we find our feet.

From our fruit we either make jams, chutneys, sell it or just eat it!

Yesterday my lovely veg lady gave me about 4 kilos of tomatoes in return for some eggs – now we like tomatoes, but there’s no way we could eat that many before they go off, so I set to this morning to bottle them so they’ll be like tinned tomatoes which I can then use in dishes.

I know lots of people have started growing some veg now because of the worries around food supply chains with the pandemic, so I thought I’d share how to preserve tomatoes, and also details of my favourite, no nonsense preserving book. I’m guessing that come the summer people are going to suddenly be inundated with tomatoes!

First, my favourite book is this one by John and Val Harrison:

It’s practical and easy to follow – it’s become my little bible here!

There are a few bits of equipment that I would recommend you get, namely a jam thermometer and jar tongs (worth every penny!) A decent preserving pan is helpful for jams and chutneys (I stole my mums!).

For jams and chutneys you can use ordinary jars – I re-use these as long as the seal on the lid is still good. For bottling and preserving use le parfait clip top jars and mason jars. All are easy to get hold of in the UK and can be used re-used for years, simply buy new rubber seals or lids occasionally to make sure you always get a good seal.

To bottle or can tomatoes, I skin the tomatoes first – cut a small cross in the bottom and pop them in a pan of boiling water for a minute until you see the skins loosening – take them out with a slotted spoon and peel off the skin, cut out the hard core and chop up.

Once this is done simply bring your tomatoes slowly to a simmer, stirring frequently.

I wash my jars and then pop them in a warm oven to dry and sterilise while I’m cooking the tomatoes – if you have a dishwasher simply wash them on the hottest wash.

Ladle the tomatoes in leaving half an inch headroom. Add a teaspoon of salt or lemon juice and put the lid on. Pop into a water bath (saucepan of hot water with either a cloth in the bottom or a metal trivet, and make sure the jars don’t touch each other) and let it bubble away for 40 minutes to seal. The water needs to be 1-2 inches over the jars, so keep an eye on the water level and top up when necessary.

Once done, lift the jars out and leave standing for 12 hours – and that’s it! You can check the seal by unclipping or parfait jars – the lid should stay sealed (if it doesn’t it needs to go back in the water bath) or unscrewing mason jars – the middle section of the lid should stay put. Your tomatoes will be good for a year.

Here are the ones I’ve just finished:

You can add herbs or garlic etc – I’ve just left mine plain and will add the garlic and herbs when I use them in a dish.

Fingers crossed I’ll be sun drying our own tomatoes and preserving them in our own olive oil later this year!

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