Cultivate Simple Podcast in iTunes Chiot's Run on Facebook Chiot's Run on Twitter Chiot's Run on Pinterest Chiot's Run on Flickr RSS Feed StumbleUpon

Putting up Summer

September 20th, 2014

Yesterday I spent the day getting my roasted tomato passata put up in the jars for this coming winter. I use the recipe from The River Cottage Preserves Handbook, which I discovered a few years ago. I like this book because it has recipes that are different than many preserving books, including things for slo gin and other interesting ways of putting up fruits and vegetables.
In My Library Cookbooks 3
Over the past couple weeks I’ve been slow roasting my tomatoes in the oven with shallots, garlic, and herbs. When I finish a double batch, which is the amount that fills up my oven, I have been putting them in the freezer to have a marathon canning day. I ended up making 6 batches of sauce and it took me all night to get them sealed into jars.
passata
One of the things I like about this method is that it smells heavenly, unlike the smell up canning plain tomatoes, which isn’t my favorite. I also like the finished product, it works well for pizza sauce, pasta sauce or it makes a perfect soup if mixed with some chicken stock. If I only had one way to put up tomatoes this would be it, though my tomato soup comes in a close second!

What’s your favorite tomato recipe?

Stocking up for Winter

October 1st, 2011

I don’t spend much time canning in summer, I much prefer to eat vegetables fresh and in season. In winter my tastes lean more towards root vegetables roasted with venison or chicken. Hearty stews and crusty artisan breads are also on the menu quite often when the snow is on the ground. Learning to love root vegetables is quite nice because they don’t need much in the way of preservation, squash gets piled in a corner of the dining room, potatoes are tucked away in the garage, garlic and onions are in boxes in the basement, and cabbages are pounded with salt and stuffed into jars and stowed in the basement as well.

Every other year, I do spend some time putting up jam, jelly, relish, and chutney, but we have enough left from last year that I haven’t made any of that this year. The one thing I did spend some time putting in jars, tomatoes.

Over the past few weeks I have managed to put up a few dozen quart jars of tomato soup (recipe here if you’re interested) and some roasted tomato passata as well (recipe to come later). Hopefully I have just enough tomatoes left for a batch of ketchup and then my canner will retire to the basement shelf.

What summer bounty do spend the most time preserving?

Reading & Watching
Resources

Shop through these links and I get a few cents each time. It's not much, but it allows me to buy a new cookbook or new gardening book every couple months. I appreciate your support!

About

This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but moved to 153 acres in Liberty, Maine in 2012.

Admin