"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Canning and Preserving
Reply
 
Thread Tools Display Modes
 
Old 08-25-2014, 10:47 PM   #251
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,882
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Kathleen View Post
Do you know how she canned them?

Tonight, I started round two of 14-day pickles and canned 7 pints of garlic-mustard dill pickles! A co-worker brought in excess cucumbers to me!
Sorry, no, I don't know. If I get the chance, I'll ask her.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 08-25-2014, 11:12 PM   #252
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,156
Quote:
Originally Posted by Kathleen View Post
Has anyone ever canned green tomatoes for frying?

After reading this blog (and using Google to find others,) I might try canning some green tomatoes at the end of the season for frying. I'm addicted to fried green tomatoes!

~Kathleen
Kathleen, I found this and it seems like it would work. Although, because of the heat during processing, I still have to think the tomatoes might be a bit soft for frying. However, having said this, I think I'm going to give it a short shot with some of the waning green tomatoes we have left.
__________________

__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 08-25-2014, 11:25 PM   #253
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,044
This is a five star recipe. Simple and easy.

Canned Green Tomatoes Recipe - Food.com

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 08-25-2014, 11:41 PM   #254
Cupcake
 
Kathleen's Avatar
 
Join Date: Dec 2009
Location: Mid-Atlantic, USA
Posts: 2,315
What to do w/ Tomato Skins and Seeds: Tomato Powder!

Thanks for the green tomato recipes!

Okay, here is my new project: Tomato Powder!

I wanted to use the skins, seeds, and pulp leftover in the food mill when making tomato sauce! Lucille (the KA) leaves tomatoes looking like this after most of the pulp is extracted.



The leftover tomato goop (a professional term, of course) went into the dehydrator at 125 degrees Fahrenheit for 24 hours and came out crunchy-crisp.



Then processed in the small food processor until it was a powder. I am thinking I might sprinkle some with some powdered cheese on popcorn. SO good!



Making sauce left a lot of waste, so I'm thrilled to find a way to use the rest of the tomato!

For ideas to use tomato powder, I found this LINK!

~Kathleen


__________________
A little bit Ginger. A little bit Mary Ann.
Kathleen is offline   Reply With Quote
Old 08-25-2014, 11:45 PM   #255
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,156
Quote:
Originally Posted by Kathleen View Post
Thanks for the green tomato recipes!

Okay, here is my new project: Tomato Powder!

I wanted to use the skins, seeds, and pulp leftover in the food mill when making tomato sauce! Lucille (the KA) leaves tomatoes looking like this after most of the pulp is extracted.



The leftover tomato goop (a professional term, of course) went into the dehydrator at 125 degrees Fahrenheit for 24 hours and came out crunchy-crisp.



Then processed in the small food processor until it was a powder. I am thinking I might sprinkle some with some powdered cheese on popcorn. SO good!



Making sauce left a lot of waste, so I'm thrilled to find a way to use the rest of the tomato!

~Kathleen


Great idea, Kathleen. I recently saw a program where a professional chef added powdered mushrooms to a mushroom dish. Hmmmm?!

You might want to think about "enhancing" tomato soup with some of your tomato powder. Bet it would be stellar.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 08-26-2014, 05:51 AM   #256
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,312
The booklet that came with my dehydrator has a recipe for tomato sauce that one then dehydrates (on the "fruit leather" trays). If I get red tomatoes, I'm going to try it. The powder can be made into tomato paste. I can check the ratio of water to powder for you.

I must say, the KA generates a lot more waste than my tomato strainer/press. I end up with just seeds and skins. I give the seeds and skins to the chickens. They love it. But then, they love tomatoes.

I dehydrate mushrooms all the the time. Besides making mushroom powder, I have made mushroom sea salt. It is very tasty on beef.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 09-01-2014, 06:00 PM   #257
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,394
My garden tomatoes were at the point that they had to be picked. There were just too many of them, I had no choice but to pickle them. I need to start planting a late variety. I do not like to pickle this early in the season. To hot outside, too hot inside. They ferment too fast, I do not like that, the result is much better if the tomatoes ferment slowly. Any how, I have a 5 gallon pail full to the rim of tomatoes. That and the pickles and occasional sauerkraut thru out the winter should less me till next summer.
__________________
You are what you eat.
CharlieD is online now   Reply With Quote
Old 09-01-2014, 08:11 PM   #258
Head Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 1,799
Click image for larger version

Name:	sauce.jpg
Views:	89
Size:	62.0 KB
ID:	21774

I can't seem to grow anything here in the middle of the desert...
so I found canned San Marzano Tomatoes, from Italy, certified, whatever they call it, the goof stuff anyways ...
and I 'put up' some of my homemade Marinara, which all of our friends clamor for.
I was freezing 2 cup containers of this liquid gold, but once reheated, the consistency is off, too watery.
Now I can give it away whenever I like,
I keep pint sized jars in the cupboard for a meal any time,
I also use these cuties in trade for services.
My GF does my hair for a jar of Marinara
__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Old 09-01-2014, 08:32 PM   #259
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,868
Yesterday I broiled and crushed 10 pounds of tomatoes I bought at the farmers market Saturday. Got four 2-cup baggies of crushed tomatoes in the freezer.

Charlie, you can freeze your tomatoes rather than pickle them, if you have the freezer space.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 09-02-2014, 07:36 AM   #260
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,312
Busy weekend in the kitchen. Froze 4 quarts of beef stock, rendered 500 ml of beef fat, made 5 liters of b&b pickles, 7 pints of salsa, and froze about 40 cobs of corn...got another 50-60 to do today, and oh froze 5 liters of broccoli. Where did the weekend go?
__________________

__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:59 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.