More Goodies From My Kitchen

Yes, I've been at it again this week.  I can't help it.  Although I've only been canning and preserving for three seasons, it is in my blood to stay.  And I love it.  I'm always pouring over my canning/preserving/jam making books looking for something new, different and exciting to do with the bounty of produce Michigan produces every summer.  Here's a peak at what I did this week:

I made some pretty interesting preserves/jams this week, such as Tomato and Caramelized Onion Conserve; Blueberry Mojito Jam, Roasted Pepper Relish; Zucchini and Pepper Jam with Spices; Blueberry Conserve with Pecans; Mexican Pickled Pintos, Corn and Peppers; and 13 additional pints of various types of tomato sauce.  I counted 44 jars of goodies to add to my pantry. 

I also spent a wonderful afternoon with these lovely ladies (my husband's great nieces) making homemade ricotta ravioli.

As you can see, it was another productive and very fun week in my Michigan kitchen.

Next week... it's Peaches!

Roasted Tomato Sauce

You can't beat a fresh summer tomato.  To me, it is one of life's most perfect foods.  I was spoiled rotten this past summer by Michigan tomatoes.  I ate them every chance I got and they were delicious!  Wiley's Farm had the best tomatoes and they came in in bushels.  So I did something I've never done before:  I canned tomatoes.  Most of the tomatoes I canned, were plain and simple . . . just tomatoes.  (Sorry, no photos of that process, but wait til next year :)  

But I also decided to try my hand at canning a Roasted Tomato Sauce using Roma tomatoes.  Romas are meatier than slicing tomatoes and as such, they make a terrific sauce.  Here is my version of Roasted Tomato Sauce.  I made this sauce using 1/2 bushel of Roma tomatoes.  

- Slice off the tops of the tomatoes and cut the tomatoes in half lengthwise;

- Lay tomatoes on foil lined cookie sheets, cut side up and sprinkle each with a little dried thyme, thinly sliced garlic, balsamic vinegar and a little sugar.  Drizzle about 1/4 cup of extra virgin olive oil over the tomatoes on each tray.  Turn tomatoes around to coat all sides.  

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- Roast in a 350 oven for about 2-2 1/2 hours until deeply caramelized.  Remove the skins from each tomato half.  The skins will easily peel off.  

- Place peeled tomatoes in a large bowl.  Then transfer roasted tomatoes to a large Dutch oven.  Cook over medium heat until tomatoes are reduced to a nice thick sauce.  

- Ladle sauce into prepared, sterilized jars and seal.  I used pint jars here because the sauce is thick and concentrated.  Not like canned tomato paste, but thick just the same.  

Ok, now here is a new twist on canning for you.  I learned this method from Caroline Wiley and have used it to can 24 quarts of tomatoes, 13 quarts of tomato sauce  and 10 pints of roasted tomato sauce and it has worked every single time.  Try it.  You will never go back to the water bath method of canning tomatoes.   

Method:

Place filled, hot jars into a cold oven.  As many as will fit.  I get 13 quarts in my oven.  Close the door.  Turn oven temperature to 250.  When oven temperature reaches 250, time it for one hour.  After one hour, turn oven off and leave jars in the oven at least 8 hours or overnight.  Do not open oven!  In the morning, every jar will have sealed.  Remove from oven carefully as the jars will still be hot.  Place on counter top to cool completely and store as usual.  This method sounds unusual but it works like a charm!

And here is the bounty of canned tomatoes, tomato sauce and roasted tomato sauce I made this past summer.  Think it will get me through the winter?  ;-) 

Saving the Season

The bounty of produce in rural Southwest Michigan is amazing!  I had never seen anything like it, so last summer I wasn't prepared to preserve it and "save the season."  But this year I was armed and ready.

The two books that were (are) my guides for preserving the season's bounty are:  Mes Confitures: The Jams and Jellies of Christine Ferber, a gift from my dear friend Linda; and Saving the Season by Kevin West.  Both books are solid in their approach to canning and preserving.  And Kevin West's book is a great read as well.  

Here is a small sampling of what I was able to preserve this season, and this picture does not include the dozen or so jars of jams that I gave away to my family and friends and the 10+ jars that are still in my refrigerator:  

I preserved:  24 quarts of tomatoes, 13 quarts of tomato sauce, 10 pints of tomato paste, and an array of artisans jams and jellies such as Zucchini with Peppers, Pine Nuts and Spices; Savory Peach Chutney; Spicy Dill Relish; Apple with Lemon and Cinnamon; Pumpkin with Vanilla; Pear Jam with Vanilla Bean and Honey; Apple with the Flavors of Alsace; Dill Zucchini Spears; Confetti Relish; Wild Blueberry Jam; Strawberry Preserves; Vineyard Peach and Pear with Grand Marnier; Strawberries with Pinot Noir and Spices; Spiced Brandied Cherries; Cherry Preserves; Cantalope with Citrus and  Candied Ginger; and a huge batch of pesto.

You get the picture :)  

Also in my freezer are 10 pounds of blueberries, the blanched kernels off two dozen ears of corn, raspberries and strawberries. 

I had so much fun this summer learning how to can and preserve this amazing produce at the peak of its freshness and flavor.  And I'm not done yet :)  I brought back to Texas with me a couple of pie pumpkins, a peck of Ida Red Apples and a peck of Honey Crisp Apples.  No...I am definitely not done ;)

Michigan tomatoes, tomato sauce and tomato paste