Yes, yes, I STILL am preserving, and yes, I'm still on tomatoes (and then some!)
I've not made these before, but I couldn't resist this preserve recipe which promised after 6 weeks that when you eat the tomatoes they explode with flavour in your mouth and are a bit on the moorish side. It's also comforting to think in months to come I'll still be eating our gorgeous cherry tomatoes!
Now, another thing, about sterilisation - I recently discovered with thanks to David at Green Living Australia that in order to preserve with 100 % confidence you will not poison yourself or others is to sterilise and process your jars correctly:
- Submerse your jars and lids (and at least half of your tongs!) in cold water in a stockpot. Put on hob until it boils and boil for 10 minutes. Remove with tongs.
- Fill your jars, do not touch the inner rim or the inner of the lid of the jar.
- Then processing. When all your jars are filled and sealed, then you need to boil them again submersed in water - this is to kill all the yeasts and bacteria left in the jar/preserves. The amount of time you need to boil/process the jars depends on the acidity of food you are preserving, how much you are processing at once and believe it or not, your altitude! There's more information here - The USDA Guide the canning which the CSIRO recommend following.
OK, back to the recipe!
1kg cherry tomatoes (I used a mix of varieties and some ripe to a little under-ripe, looks good !)
Mint or basil, optional
1 litre cider vinegar
75ml apple cider vinegar
1 1.2 tsp peppercorns
1/2 tsp cloves
1 1/2 coriander seeds
1 cinnamon stick
2cm dried chilli/pinch dried chilli flakes
Place peppercorns, cloves, coriander seeds, cinnamon stick and chilli/flakes in a 10x10cm square of muslin and tie with kitchen twine to make a spice bag.
Into a saucepan, add your vinegar and apple, boil for 10minutes with spicebag submerged.
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