Chicago Real Estate Search Chicago Real Estate Chicago Real Estate Chicago Neighborhoods Downtown Chicago Condos Weekly Email Subscription
Welcome to Chicago Homes for Sale by Dean's Team Sign in | Help

BlogChicagoHomes.com

Most Complete Chicago Real Estate Blog! Daily Updates on Chicago Homes for Sale and Real Estate . . . Great Chicago Neighborhoods . . . Living in Chicagoland . . . Your Comments Welcome!

Tags

News

  • Real Estate Blog

Archives

KATHY’S HOME & GARDEN TIPS – CANNING INFO AND EASY FREEZE GARDEN TOMATOES

Canning is becoming more and more popular as people are becoming concerned about what preservatives are in their food and where it comes from. Before you take on this task it is imperative that you learn how to do it properly.

Clostridium botulinum which causes botulism occurs naturally. Low acid foods must be canned using a pressure cooker not just a boiling water bath. Sometimes acid is added (lemon juice or vinegar usually) to bring foods to an acid level safe for boiling water canning method.

Tomatoes were always thought to be acidy enough for boiling water method. Now some varieties are considered not acidic enough! If you would like to explore the fun of canning check out this website- http://nchfp.uga.edu/index.html. This is the site for the National Center for Home Food Preservation. They have a wealth of information from publications to webinars covering everything from proper equipment to recipes. 

Tomatoes are easy to freeze fresh. Make an X in the bottom of each tomato with a paring knife.

Loosen the peels on frozen whole tomatoes by dropping them into simmering water. Take them out when you notice the skin getting loose (about a minute or so).

Plunge into ice water. Skin will slip off easily. Core and quarter and pack them into quart size freezer bags. This is about the same as 2 regular (15oz.) cans.  They can be used as you would any canned tomato. They are especially good with little cooking.

A favorite in our family is Bacon spaghetti. Cut a pound of bacon into chunks. Fry until crispy and drain most of the grease, leaving about a tablespoon in the pan. Add one freezer bag fresh frozen tomatoes. Add a teaspoon of oregano, half a teaspoon salt and a quarter teaspoon fresh ground black pepper. Bring to a boil, lower heat and simmer 5 minutes breaking up the tomatoes slightly so they release their juices but still stay chunky.  In the meantime cook a pound of mostaccioli till al dente. Add your bacon sauce to the pasta and stir to coat. If it seems to dry add a little V8 or tomato juice. Serve with, fresh grated Parmigianino Reggiano, salad and garlic bread.

KATHLEEN WEAVER-ZECH & DEAN'S TEAM CHICAGO

Posted: Thursday, August 15, 2013 10:12 AM by Dean's Team

Comments

No Comments

Anonymous comments are disabled