|
Sat, Sep 10, 11 at 20:17
| I have so many tomatoes that split b/c of all the rain. Got them in my fridge now b/c of the fruit flies. I was going to peel them, would it be OK to can Annie's Salsa or one of Ellie Topp's sauces using them? Or best to refrigerate/freeze anything made with them and use leftover unsplit ones for canning (not selling many lately)? |
Follow-Up Postings:
|
| I used my split tomatoes to can whatever I was canning. I didn't know there was a concern. After dipping them in boiling water to remove skins, I'd have to cut the split part out but otherwise I used them just like "good" tomatoes. Is there a reason not to? Val |
|
| I was thinking entry point for bacteria. But long-cooking should take care of that. Just wanted to check with the experts. Not using any split ones that touched the ground (vines sagging), though if skin is not split I do wash them off and use those (peeling them anyway). |
|
| I use them too exactly as you have described. Washed, split part cut away and in cooked recipes. Deanna |
|
| I have always read that perfect produce should be used for all canning. I am really squeamish about using tomatoes with bad spots or splits, so I freeze them instead and then use them in a pasta sauce that gets boiled for hours. Annie's is only cooked at a boil for 10 minutes. Makes me nervous to use less-than-perfect veggies. But, I am a nervous canner! I'll be interested to hear what other have to say on this matter. |
|
| I use them in long cooked or long processed canning such as pressure canned stewed tomatoes or sauce. But I won't use them in things like salsa that has the potential double risk of short processing AND eaten fresh from the jar. Dave |
|
| I'm just thinking out loud here but since I don't live on a farm where I can grow huge amounts of tomatoes so that I can pick out the best ones, I'm kind of stuck using what I do grow. Some years I wouldn't be able to can anything if I didn't use the split tomatoes. It would be heaven for me if I had enough land that I could grow everything I wanted to :-) One can only dream - Val |
|
| Thanks Dave. I was thinking of making salsa b/c I haven't made any this year and have lots of peppers too. But spaghetti sauce it is (I definitely wouldn't raw-pack!). They're small (2oz each or so), I hate to spend the time peeling them but have so many I feel like I can't waste them on compost. How about roasting? Or putting in the slow cooker and then through the food mill? |
Please Note: Only registered members are able to post messages to this forum. If you are a member, please log in. If you aren't yet a member, join now!
Return to the Harvest Forum
Instructions
- You must be a registered member and logged in to post messages on our forums.
- Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review the contents and make changes.
- After posting your message, you may need to refresh the forum page in order to see it.
- It is illegal to post copyrighted material without the owner's consent.
- HTML codes are allowed in the message field only.
- No advertising is allowed in any of the forums.
- If you would like to practice posting or uploading photos, please visit our Test forum.
- If you need assistance, please Contact Us and we will be happy to help.