In gardens, flower beds and pots on the patio, tomatoes will flourish and bear fruit. There will be times that the vines are so heavy with produce, you will wonder why you planted so many.
Fresh garden tomatoes contribute a flavour and taste to recipes that cannot be duplicated. If your harvest looks like it will be more than plentiful, pick the green tomatoes and use them in dishes before they ripen.
Preserving tomatoes needs to be done with the same care as taken when doing any other home preserves. If our recipes suggests additional processing such as a boiling water bath or pressure cooking, it is recommended that this be followed to give added assurance against spoilage.
We have included some of our favorites for you to try.

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Quick Jump to Recipes in this Section
Tomato Soup | Grassland Chutney | Stewed Tomatoes | Chili Sauce | Green Tomato Mincemeat | Tomato Relish | Festive Piccalilli | Tomato Sauce | Green Tomato Pickles | Green Tomato Chutney |

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Tomato Soup

• 1 Tablespoon cornstarch
• 2 1/2 cups milk
• 2 pounds fresh tomatoes - cut into 1" pieces
• 1 bay leaf
• 1 whole clove
• 6 peppercorns
• 2 - 1/4 inch slices of onion
• Salt, pepper and sugar to taste

In a large pot, blend cornstarch with 2 to 3 tablespoons of milk. Add remainder of milk. Place bay leaf clove and peppercorns in cheesecloth and tie shut. Add to milk. Add tomatoes and onion slices. Simmer and cook until tomatoes are soft. Remove spice bag and throw away. Prior to serving, pour soup through a sieve to remove tomato pulp and onions. This last step is optional.


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Grassland Chutney

• 12 medium to large ripe tomatoes(remove stem and core)chopped
• 5 medium onions - chopped
• 3 cups raisins
• 1 Tablespoon table salt
• 3 cups packed brown sugar
• 2 Tablespoons dry mustard powder
• 3 cups white vinegar
• 5 whole cloves tied in a double layer of cheesecloth

Place tomatoes, onions and raisins in a large saucepan. Bring to a boil over medium heat. Reduce heat and simmer for 2 hours, stirring 2 or 3 times.

Press through a food mill or sieve and return puree to saucepan. Add remaining ingredients and bring to a boil over medium heat. Reduce heat and simmer, uncovered, for 15 minutes, stirring frequently.

Discard spice bag. Pour into hot sterilized jars to within 1/2 inch of top. Wipe rim of jar off with a clean, hot cloth. Place sterilized lids on jars and screw the metal rings on securely. You may choose to process in a boiling water bath for 10 minutes.


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Stewed Tomatoes

Basic Recipe

• 6 pounds ripe tomatoes - remove stem and core
• 3/4 cup celery - finely chopped
• 1/4 cup green pepper - seeded and finely chopped
• 2 teaspoons coarse pickling salt
• 2 teaspoons white sugar

Optional additions to basic recipe

• 2 to 4 cloves of garlic - minced and chopped (optional)
• 1/2 cup onion - finely chopped (optional)
• 3 to 4 fresh basil leaves - minched and chopped (optional)
• 1 to 2 teaspoons fresh marjoram leaves - minched and chopped (optional)
• 3 to 4 fresh oregano leaves - minced and chopped (optional)

Remove skins from tomatoes by dipping them in boiling water for about 1 minute. (Tomato skins will start to pucker and split.)
Cut tomatoes to desired size and place into a large saucepan. Add remaining ingredients including any from the option list. Bring to a boil using medium heat, stirring often.

Fill hot sterilized jars to within 1 inch of the top. Wipe rim of jar off with a clean, hot cloth. Place sterilized lids on jars and screw the metal rings on securely. Process in a pressure canner following guidelines set out by the manufacturer.
NOTE: Jars may appear watery on the bottom after processing. This is normal and will be fine once cooled and you lightly shake them.


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Chili Sauce

• 12 medium sized ripe tomatoes - peeled, stem end and core removed - chopped fine
• 4 large onions - finely chopped
• 1 cup celery - finely chopped
• 2 cups white vinegar
• 2 cups packed brown sugar
• 1 Tablespoon cinnamon
• 1 teaspoon ground cloves
• 1 Tablespoon table salt

Combine all ingredients in a large saucepan. Bring to a boil over medium heat - stir continually. Reduce heat and simmer, uncovered for approximately 1 1/2 hours or until thickened. Stir occasionally.

Pour into hot sterilized jars to within 1/2 inchfrom the top. Wipe rim of jar off with a clean, hot cloth. Place sterilized lids on jars and screw the metal rings on securely. You may choose to process in a boiling water bath for 15 minutes.


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Green Tomato Mincemeat

• 8 cups finely chopped green tomatoes - remove stem end
• 4 cups apples - peeled, cored and chopped ~ use a sweet apple
• 2 cups raisins
• 1 cup currants
• 3/4 cup mixed peel
• 1 cups packed brown sugar
• 1 1/2 cups white sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1 teaspoon table salt
• 1/3 cup white vinegar
• 1 cup apple juice
• 2 Tablespoons lemon juice
  Brandy or Rum (optional)

In a large stainless steel or enamel saucepan combine all ingredients EXCEPT brandy/rum. Bring to a boil. Simmer uncovered for approximately 1 1/2 hours, stirring occasionally.

Ladle mixture into sterilized quart or pint jars to 1/2 inch from the rim. Add 1 to 2 tablespoons of brandy/rum to each jar. Using a knife, slice through the mixture in the jar to distribute brandy/rum.

Wipe rim of jar off with a clean, hot cloth. Place sterilized lids on jars and screw the metal rings on securely. Process in a boiling water bath for 15 minutes. Makes 3 quarts.

NOTE: Can be cooled and kept in air tight containers in the fridge or freezer for an extended length of time.


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Tomato Relish

• 5 large onions - finely chopped
• 8 large tomatoes - skinned - finely chopped
• 2 large apples - peeled - finely chopped
• White vinegar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 3 cups white sugar

Place onions, tomatoes and apples in a large pot. Cover with vinegar to within 1" of the top of the chopped produce. Stir to mix. Add remaining ingredients. Stir to mix. Cook for 1 1/2 hours. Mixture should thicken as it cooks. Be sure to stir often to prevent scorching.

Pour into sterilized jars. Wipe rim of jar off with a clean, hot cloth. Place sterilized lids on jars and screw the metal rings on securely. You may choose to process in a boiling water bath for 10 minutes.


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Festive Piccalilli

• 3 pounds green tomatoes - remove stem & core - finely chopped
• 1/2 small green pepper - seeded - finely chopped
• 1/2 small red pepper - seeded - finely chopped
• 1 1/2 pounds onions - finely chopped
• 1/2 cup coarse pickling salt
• 3 cups white vinegar
• 3 cups white sugar
• 1 Tablespoon pickling spice - tied in a double layer of cheesecloth
• 1 teaspoon mustard seed

Mix tomatoes, onions, both peppers and salt together in a container. Cover and let stand on the counter overnight. Drain well. Pressing to remove any excess moisture.

Combine vinegar, sugar, pickling spice and mustard seed in a large saucepan. Add drained vegetables. Bring to a boil over medium heat, stirring often. Reduce heat and simmer, uncovered approximately 5 minutes until vegetables are half cooked.

Discard spice bag. Pour into sterilized jars. Wipe rim of jar off with a clean, hot cloth. Place sterilized lids on jars and screw the metal rings on securely. You may choose to process in a boiling water bath for 5 minutes.


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Tomato Sauce

• 4 1/2 pounds ripe tomatoes - peeled, remove stem end and core - chopped into 1/2" to 1" pieces
• 3 medium onions - finely chopped
• 1 cup white vinegar
• 2 cloves of garlic - minced and chopped ~ additional cloves of garlic can be added if desired
• 4 bay leaves
• 1 teaspoon fresh basil - finely minced (substitute 2 teaspoons dry basil)
• 1 teaspoon fresh oregano - finely minced (substitute 2 teaspoons dry oregano)
• 2 teaspoons table salt
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon allspice
• 1 cup granulated sugar

Combine all ingredients in a large saucepan and bring to a boil over medium to medium high heat. Stir often. Reduce heat and simmer uncovered for 1 1/2 to 2 hours until thick. Stir occasionally. Add more salt and pepper if desired.

Pour into sterilized jars. Wipe rim of jar off with a clean, hot cloth. Place sterilized lids on jars and screw the metal rings on securely. You may choose to process in a boiling water bath for 35 minutes.

NOTE: Alternative storage ~ cool and place in airtight containers leaving 1" of head room. Store in freezer until needed.

SUGGESTION: Scramble brown 2 1/4 pounds of lean ground beef with 1/2 cup diced celery and 1 cup sliced mushrooms. Add to tomato sauce. Mix well. Freeze in 2 cup containers.


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Green Tomato Pickles
8 cups small green tomatoes - sliced into 1/2 inch slices ~ substitute whole green cherry tomatoes - cut in half
1/4 cup pickling salt
Brine

• 2 cups white sugar
• 1 cup vinegar
• 1/2 cup water
• 1 cinnamon stick - 4"
• 4 whole cloves

In a glass bowl, layer tomatoes and salt. Let stand 3 hours. Drain and rinse well with cold water.

Tie cinnamon and cloves in a large piece of cheesecloth. In a stainless steel saucepan, combine all ingredients for the brine. Add the spice bag and bring to a boil. Boil for 5 minutes. Remove and discard the spice bag. Add tomatoes and simmer until tender.

Ladle tomatoes into hot sterilized jars and cover with hot brine to 1/2 inch from the rim. Wipe rim of jar off with a clean, hot cloth. Slide a knife down the inside edge of the jar to remove any air bubbles. Place sterilized lids on jars and screw the metal rings on securely. You may choose to process in a boiling water bath for 10 minutes. Makes 5 half pints.

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Green Tomato Chutney
16 cups green tomatoes - peeled and sliced
1/2 cup pickling spice

• 3 onions - chopped
• 16 cups apples (you choose) - chopped ~ peeling is an option
• 3 green peppers - seeded and chopped
• 4 cups white vinegar
• 3 Tablespoons pickling spice
• 6 cups brown sugar
• 1 teaspoon chili powder

In a large glass bowl, layer tomatoes and pickling salt. Add enough cold water to cover and refrigerate over night.

Drain tomatoes and rinse well with cold water. Place in a large stainless steel saucepan along with onions, apples, green peppers and vinegar. Bring to a boil and boil for 1/2 hour. Tie pickling spice in a large square of cheesecloth and add to tomatoes. Stir in sugar. Simmer over medium heat for about 2 hours. Stirring frequently until thickened. It will burn easily.

Ladle tomatoes into hot sterilized jars and cover with hot brine to 1/2 inch from the rim. Wipe rim of jar off with a clean, hot cloth. Slide a knife down the inside edge of the jar to remove any air bubbles. Place sterilized lids on jars and screw the metal rings on securely. You may choose to process in a boiling water bath for 10 minutes. Makes 5 half pints.

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Gardening    Recipes   

These recipes are for the purpose of sharing only and not for purposes of reselling.
Please send your favorite recipes to Comfy Country Creations.

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