Tuesday, September 7, 2010

Tomato Preserves


What is the secret to great Italian tomato sauce?  First it is the type of tomato used, San Marzano, a pear shaped oblong tomato with a thick flesh and fewer seeds is recommended. It's a sweeter tomato and less acidic than other tomatoes. I prefer them to the Roma tomatoes which have a thinner skin and aren't as robust. Last but not least, as any Italian will tell you, is making your own and preserving summer's best with a few leaves of fresh basil. Even the best store bought canned tomato can't surpass your own homemade. Just ask all those who were fortunate enough to have a crash course from my mom, on the timeless Italian tradition of canning tomatoes.
Don't be intimidated by the idea of attempting to make your own, as I will guide you with a step by step pictorial tutorial straight from Zelinda's kitchen. Mom never found it necessary to sterilize the jars in a bath of boiling water ; she simply washes the jars in very hot soapy water and rinses them, again in very hot water.  Who am I to argue with classic Italian methods and her decades of  experience.  I believe the fact that the tomatoes are boiled for at least 15 minutes and then putting them directly in the jars, is in itself a form of sterilization.  However,  ensure that each jar does have a vacuum seal when you open it. For the purists in canning, please follow your regular method to ensure their is no spoilage and lawsuits.

Prepare your jars by sterilizing or washing in very hot soapy water and rinsing well.  Let drain
Examine your jars for cracks and and always use new canning lids to ensure a good vacuum. 

 
Add a branch of fresh basil (about 4 -5 leaves) in each jar
Wash the tomatoes in cold water to remove any dirt
Blanch the tomatoes by putting them in boiling water for  1-2 minutes. The skin should easily pull away from the flesh. Do not leave them in too long as this will give you watery tomatoes. Drain the tomatoes and transfer to a work bowl.
Peel the skin from each tomatoes and cut out the core
Cut tomatoes into halves or quarters for larger tomatoes
Transfer the prepared tomatoes into a large stock pot and add a small handful of coarse pickling salt.
Bring the tomatoes to a boil and cook for 15 minutes. Stir to avoid the tomatoes from sticking to the bottom of the pan
Pour immediately into jars, leaving about 1/2 inch head-space
With a clean cloth, wipe off any spillage from the rim and threads of the jar.
  Place the lid on the jar making sure to center the sealing compound on the rim.  Screw down the band evenly and until there is no resistance.
Place the jars in a bushel or large sturdy box lined with cloth or a large towel. In order to prevent the jars from breaking as they cool down.  It is important to avoid drafts or rapid temperature change.
Once the jars have cooled, check the seal on the lids by pressing down on the center. The lids should be pulled down and not flex.
Store in a cool dark place.
 

13 comments:

  1. I learned so much! I have wanted to make homemade sauce for years, but I've never set aside time to do it. Your photographs and words are inspiring!

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  2. Monet, I'm so glad the post was helpful, I will pass on your comment to my mom.

    Thanks,
    Anna

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  3. Very interesting ! I have never seen this method of sealing without a water bath. I assume the jars are covered as soon as each is filled, right ?

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  4. Hi Wayne, So nice to see you via my blog, welcome on board.
    Absolutely right, I assume its the temperature the tomatoes reach from boiling them a solid 15 minutes,pouring them immediately into the jars, and sealing them that does the trick. As I mentioned who am I to argue with a method that has worked for years. Though it is important to make sure you have a vacuum at the end.

    Anna

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  5. My sister-in-law has an even easier method of getting fresh, homemade canned tomatoes...it's called raiding Nonna's pantry every time she visits. LOL. Thanks for the informative tutorial, quantity wise, it is a lot of work no doubt, but the more hands the better. Overall you make it sound easy enough and less daunting.

    My late mother never did any canning which I always found unusual as I knew so many Italian families who did this. She was all about getting bushels of tomatoes and freezing them, and they were still quite a delicious treat in the winter, but I've always preferred the flavour of canning. I hope you all treated yourselves to some espresso and homemade biscotti after it was all done:)

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  6. This is such a great post...wonderful step by step :)

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  7. Hi Ava, Gotta love your easy method. It is a bit of work but we took it nice and slow. It was wonderful having three generations, my daughter also joined in, sharing and keeping this wonderful tradition alive.
    Thanks for sharing,
    Anna

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  8. Magic of Spice,
    Thanks for dropping in. Thanks for the comment.

    Anna

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  9. I just discovered your blog a few days ago, and I'm enchanted with it. I mentioned it in my latest blog post, and I plan to feature your blog in my post this coming Friday. Thank you for honoring your parents with this beautiful and delicious blog.

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  10. (By the way, the reason you can argue with an old method is that the tomatoes today aren't the same as they were back then. The soil and breeding have made them sweeter, less acidic, so it's not necessarily safe to do things this way. See http://www.uga.edu/nchfp/questions/FAQ_canning.html#12 and http://www.uga.edu/nchfp/how/can3_tomato.html )

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  11. Hi Serene,
    Thanks so much for visiting my blog and your support. I'm honoured that you will feature in you upcoming post,look forward to reading it.
    I also appreciate the information you provided on the whole canning method, and the changes related to environmental issues. Will check it out.
    Thanks for sharing,
    Anna

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  12. Great post with easy-to-follow steps. Thanks for sharing this info. Knowing about this method may come in handy anytime.

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  13. Spoon and Chopstick,

    Good to hear that the post was informative and helpful. Thanks for your comment.

    Anna

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