Seasoned Tomatoes: Italian, Mexican, & Cajun Spice Blends

I love having these canned tomatoes on my shelf!  Italian, Mexican, and Cajun seasoned tomatoes are one of the tomato product I use the most in cooking. They always have a place in my pantry.  Any recipe that calls for diced, crushed, or whole tomatoes I choose one of these seasoned tomatoes whose herbs will enhance the recipe.  The Italian seasoned tomatoes are a must in pasta dishes.  The Mexican seasoned tomatoes in taco mixes, Mexican soups. beans, or rice dishes.

I love the blend of herbs in each of these recipes.  All these recipes come from Ball Complete Book of Home Preserving.

Preparing the Tomatoes

Wash the tomatoes.  I submerge the tomatoes in water. I wash all the tomatoes then get a saucepan with water boil. You can use either slicing or plum tomatoes.  Some heirloom varieties may be too juicy but some are fine for canning.

 

Skin the tomatoes.  

The easiest way to skin tomatoes is to submerge them in boiling water for 30-60 second. Then submerge them in ice water This causes the skins split and the tomato slips easily out all ready to slice.  I don't not leave them in the boiling water longer than this or it cooks them.  The skins will peel easily even if the skin is not split.  Have a tray ready to put all the tomatoes on. Finish all the tomatoes then go on to prepare the jars and herbs.

Use a tray with sides so you don't have juice everywhere.

Prepare the jars, water bath canner, and herbs

Sterilize your jars.  I do this in the dishwasher and leave them there until I need them.  Prepare the lids and rings.  Fill the canner with water and have it on the stove.  Add a little vinegar if you have hard water.

Choose the spice blend and quantity desired.  Mix in a small bowl.

Italian Spice Blend

Dried herbs                      2 Jars                 6 Jars
Basil                                1 tsp                  4 tsp
Thyme                             1 tsp                  2 tsp
Oregano                          1 tsp                  2 1/2 tsp    
Rosemary                        1/2 tsp               1 1/2 tsp
Sage                               1/2 tsp               1 1/2 tsp
Garlic powder                   1/4 tsp               1 tsp
 
For each pint jar, and only use pint jars for this recipe, use 2 1/4 tsp of the blended spices. You also need to add 1 Tbs of lemon juice to each pint jar.

 Mexican Spice Blend

Dried Herbs                    2 Jars                   6 jars
Chili Powder                      2 tsp                    6 tsp
Ground Cumin                  1 tsp                    2 tsp
Oregano                          1 tsp                    2 tsp
Garlic powder                   1 tsp                    2 tsp
Ground coriander              1 tsp                   2 tsp
Seasoned Salt                  1/2 tsp                 1 1/2 tsp

For each pint jar use 2 1/2 tsp of the spice blend.  Add 1 Tbs of lemon juice to each pint also.

With the spice blend and lemon juice in the jars you are ready to fill the jar.

 

Add desired spice blend and 1 Tbs of lemon juice to each jar. 

 

 A helpful tip is to place your cutting board in a tray.  The tray will trap the juices of the tomatoes so you don't have such a mess.

 

Fill the Jars

Dice the tomatoes and fill the jars leaving 1/2 inch of headspace.  You will be using the tomatoes own juice as your liquid so as you add the tomatoes, press down with a spatula to release the juices.  Release air bubbles as you go.

Wipe the rims and adjust lids.  Process for 40 minutes in a water bath canner.  I add 10 minutes because of my altitude.  When the time is up remove the lid and leave jars for 10 minutes in the canner.  Remove from the canner and let them cool.

When the jars are cool check your seals, remove the rings, and wipe the jars clean.  

Enjoy having these beautiful, delicious tomatoes in your pantry!

The jar on the right is Old Ivory Egg, an heirloom variety which is fun to have on hand to cook with.  It's nice mixed with the red tomatoes.

The recipe for the Cajun spice blend is in the book.

 

Pear Preserves & Pear Butter

I've been canning pears this week.  I always prepare ahead by looking through my canning books, which I love to collect, and write down favorites and look for something new to try.  I thought I would share some of the new and old favorites recipes for pears.

Ginger Pear Preserves

This is a gorgeous looking preserve!  The pears, ginger root, and touch of lime make it a delicate, delicious preserve.  This is one of my favorites.  

If you are not familiar with preserves they are similar to jams but with chucks of fruit suspended in a soft jelly.  No pectin is used and they are cooked until a gel stage is reached.  Preserves are delicious on breads and muffins but also make ice cream and cake so much better!  Try them with crepes, on pancakes or mixed in your breakfast oatmeal.

5 1/2 cups  finely chopped cored peeled pears
Grated zest and juice of 3 limes
2 1/3 cups granulated sugar
1 tbsp of peeled and grated ginger root

1.  Prepare your canner, jars, and lids.
2.  In a large stainless steel saucepan, combine pears, lime zest and juice, sugar, and ginger root.
3.  Bring to a boil over medium heat stirring to dissolve sugar
4.  Boil gently stirring until mixture thickens about 15 minutes.
5.  Remove from heat and test.
6.  If gel stage has been reached skim off foam.  If not continue cooking for 5 more minutes and repeat gel test.
7.  Remove from heat and stir for 5 minutes to help fruit stay suspended
8.  Ladle hot preserves into hot jars leaving 1/4 inch headspace, adjust lids and rings
9.  Place jars in canner and process for 10 minutes.  Adjust for altitude.  I have to process for 20 minutes.
10.  Remove canner lid and wait 5-10 minutes then remove jars to cool.

Gel Test

Dip a cool metal spoon, I keep it in the refrigerator, into the boiling soft spread. Lift the spoon and hold it horizontally with edge down so the syrup runs off the edge.  As the mixture cooks the drops will become heavier and will drop off the spoon separately but two at a time.  When the drops join together and "sheet" off the spoon the gel stage has been reached.

Refrigerator Gel Test

Chill a small saucer in the freezer.  Place a teaspoonful of soft spread on the saucer and in the freezer for 1 minute.  Be sure to turn off stove and remove the spread from heat so it does not burn while you do this test.  Remove the saucer from the freezer and push the edge of the spread with your finger.  If it has reached gel stage the surface will wrinkle when the edge is pushed inward.

Pear Butter

Butters are smooth creamy spreads.  They are made by slowly cooking pulp and sugar.  Spices are added.  You must have patience.  The long cooking time evaporates the moisture thickening the spread.

To Test for Doneness
Butters are cooked until they hold their shape on a spoon.  To test for doneness chill a saucer and place a spoonful of spread on the plate. When liquid does not separate and forms a rim around the spread it is done.

7 lbs of pears peeled, cored and coarsely chopped
Grated zest and juice 1 lemon
1/2 cup of water.

Combine above ingredients.  Bring to a boil and gently boil for 15 minutes.
Working in batches press mixture through a food mill.  

Measure 8 cups of pear puree.
4 cups sugar
Grated zest and juice of one orange
 1 tsp cinnamon

Stir in sugar, orange juice and zest and cinnamon..
Bring to boil reduce heat and simmer until it thickens and holds its shape on spoon.

Ladle into hot jars with 1/4 inch headspace.  Process 10 minutes adjust for altitude.  I process 20 minutes.

Remove canner lid and let it set 5- 10 minutes.  Remove jars to cool.

Butters make an excellent filler for layer cakes.  For another delicious dessert slice a pound cake spread with butter, top with fresh fruit, vanilla pudding and whip cream.  My favorite way to use butters is to spread them on grilled cheese or ham and cheese sandwiches. 

Cranberry Pear Conserve 

Dehydrated Pears: A Sweet Snack

Dehydrated Pears: A Sweet Snack

Dehydrated fruits are a delicious snack you can make at home.  Pears from your organic orchard  are nutritious and easily enjoyed throughout the season when dehydrated.  There are three principles to consider when dehydrating.

1.  Heat:  The temperature needs to be controlled and  high enough to force moisture out of the fruit.
2. Dry Air:  Needed to absorb the moisture released from the food
3. Air Circulation:  to move the moisture away

When food is properly dehydrated 80-95% if the moisture will be removed from the food.

Methods of dehydrating:

Sun Drying or Room Drying:  This method requires warm days of around 90 degrees, low humidity, a means to control insects, and clean air.

Oven drying:  Because of energy costs, this is only a good options for small batches

Commercial  Dehydrators:   The dehydrators provide the most consistent and reliable results.  The fruit dries evenly, quickly, and the quality is excellent with this method.

Always Start Fresh

You want to use fresh, high quality fruit.  That is the benefit of having a home orchard.  Pears are relatively easy fruit to grow. They are very productive and tend to bloom late enough to miss early frosts.  I have one Bartlet pear and a Packman pear.  The Bartlet's are my favorite.  One tree gives our family plenty of pears for eating, canning, and drying. 

Pretreating the Fruit

Dipping pears in a pretreatment prevents them from oxidizing.  The fruit will brown, lose some Vitamin A and Vitamin C during oxidization.  Lemon juice makes an excellent natural pretreatment.

Use 1 cup of lemon juice to one quart of water

It is best to not leave the fruit in the dip for more than 10 minutes.

Preparing the Pears

Any variety of pears can be used.  Wash the pears.  I like to slice the pears into quarters, then core and peel each quarter. Cut into 1/2 slices You can use a apple corer and slicer.  I think it leaves the pieces too small and prefer to do it by hand.  Place the sliced pears in the pretreatment.  Every 10 minutes remove the pears from the pretreatment and place on trays. Individual fruit pieces should not be touching each other so air can circulate.

Dry pears at 130 to 135 degrees until leathery. 

Because it is difficult to slice evenly, be sure to check for doneness frequently and remove any fruit that is done.

Storage

Store the dried pears in an airtight container and away from light.  You can put an oxygen absorber packet in for longer storage.  I like to use gallon size mason jars.

Vaccum pack some  for longer storage life.  In some cases it can extend the shelf life 3-5 times longer.

Stored in an airtight container in a cool, dark place these delicious snacks will store for 1 year.  Don't count on them lasting that long!

Pear Bread using dehydrated pears

 

When to Pick Pears

“There are only ten minutes in the life of a pear when it is perfect to eat.” – Ralph Waldo Emerson

 

 A ripe pear is a sweet, juicy treat, but it is often difficult for the grower to determine when the time is right to harvest your pears.  Unlike other fruit, pears do not ripen on the tree.   If left on the tree too long or picked too early, they either remain rock hard or turn gritty and mushy.  Pears ripen from the inside out so by the time the outside is ripe the inside is mushy and mealy.  

 

Types of Pears

 

 European pears include fall and winter pears.  Fall pears do not need a storage period before they are ready to use, and winter pears will not mature properly unless they are given a resting period in cold storage immediately after picking. The fall pears are earlier ripening varieties such as Bartlett, Clapp Favorite, and Orcas, while those that ripen later, such as Bosc, Comice, and Highland, are winter pears.

 

When To Pick a Pear

 

The key to picking pears is doing so when they are mature but not fully ripe. Look up the maturity date for your pear variety and begin checking your tree regularly before this date. The pear will be green and feel very firm when it is mature.  Tip the pear to the horizontal position and if mature it will easily break away.  If it clings it is not mature.  You should not have to tug and pull your pears off.

 

It is helpful to write on a calendar when you picked your pears and begin check for maturity one or two weeks prior to that.

 

Allowing Pears To Ripen

 

After picking, fall pears can be kept at room temperature until ready to eat.  They are ready to eat when yellow color develops and the fruit begins to soften. Fall pears can be stored but usually do not keep for very long. Storing in a refrigerator or cool dark place is helpful in extending storage life.  Fall pears are best used for canning and drying. 

 

Winter pears should be put into some kind of cold storage (below 40°F, down to 33°F) for  least 3-4 weeks. You can start to bring out fruit as needed to soften up at room temperature on the counter. 

 

Freezing & Preserving White Peaches

 

White peaches are amazing eaten fresh but what do you do to preserve the abundance of peaches you harvest?  Canning is not an option. The pH of white peaches is 4.6 making it a low acid food which means that canning in a water bath canner is not safe.  There are also no safe pressure canning recipes for white peaches either. (Pennsylvania State University Extension)

White peaches have a pure white or slightly blushed flesh and are sweeter than yellow peaches.  They are so amazing eaten fresh, used in salads, fruit salads, and grilled.

White peaches are not recommended for baking.  The don't hold their shape and the flavor when baked is not as intense as yellow peaches.

So..... the best way to preserve this intense sweetness is to freeze, dehydrate, or freeze dry white peaches.  Dehydrated and freeze dried white peaches are an amazing snack. Store in mason jars with oxygen absorbers and vacuum seal the jar. 

Vacuum Sealer for Canning Jars 

Freezer Containers

Frozen white peaches can be used in:

• Shakes
• Smoothies
• Homemade ice cream
• Thawed they can be mixed in yogurt or oatmeal
• Blended and combined with vanilla yogurt to make popsicles

Popsicle Molds

White Peach Pudding Smoothie

• 1 pint frozen peaches
• 2½ cups cold milk or unsweetened almond beverage
• 1 pkg. (4-serving size) instant vanilla pudding

Freezing Methods for Peaches:

Select fully ripe fruit. Wash, peel, pit, and slice peaches.  Use on of the following methods:

Sugar Pack:  Combine 2/3 cup sugar and 2 teaspoons of Fruit-Fresh set aside.  Measure 1 quart of sliced fruit, sprinkle with sugar mixture. Gently toss to coat and allow to stand for 10 minutes.  This allows the sugar to dissolve.  Pack sliced fruit and syrup into plastic freezer jars or containers leaving 1/2 inch head space.  You can also vacuum seal peaches. Seal, label  and freeze.

Puree:  Combine 2 cups sliced fruit, 2 Tbsp sugar, and 1 1/2 teaspoon of Fruit Fresh.  Put mixture in a food processor and puree.  Pack puree into plastic freezer jars or plastic freezer containers.  Leave 1/2 inch head space.  Place a piece of freezer wrap over the top of puree to prevent discoloration.  Seal, label, and freeze.

These methods can be used with yellow peaches, nectarines, or apricots also.

Vegetable Soup: Beautiful Medley of Veggies

 

As the gardening season winds up and your canning jars fill up, here's a recipe that uses up lots of your random harvests.  I love this because sometimes you get green beans at the end of the season but not enough to can a whole batch of beans so what better way to use up veggies than in a delicious vegetable soup.

This is a wonderfully flavored soup that can be spiced up either before canning or when you prepare it.  In the winter when you open a can you can add left over chicken or turkey, potatoes, peppers, jalapeños, or a pasta.  

All these vegetables are low acid so this recipe MUST be pressure canned.  I highly recommend you read and follow the instructions on your pressure canner if you are not familiar with pressure canning.

3 cups chicken broth

3 cups chopped plum tomatoes (like Roma)

2 cups peel potatoes or parsnips (I don't like canned potatoes so I leave this out.  I prefer to add fresh potatoes when I prepare the soup)

2 cups sliced peeled carrots

1 1/2 cup corn (fresh whole kernel corn cut off the cob)

2 cups celery chopped

1 cup 1" long sliced green beans

3/4 cup coarsely chopped onions

2 TBS minced fresh Italian parsley

1 tsp minced fresh thyme leaves

1 large garlic clove minced

1/2 tsp pepper

1/2 tsp salt

Amounts of veggies do not need to be exact so use what you have available and add more or less of what you like.  Have extra chicken broth heated in case you need more liquid when filling the jars.  The processing time is sufficient for the vegetables listed.

Optional:  You can add coarsely chopped red, yellow or green bell peppers or a couple finely chopped jalapeño chile peppers for more spice.  

Combine all the ingredients in a large stock pot.  This makes about 6 pints or 3 quart jars.  You can easily double the recipe.  Bring ingredients to a boil, reduce the heat and let it simmer for about 5 minutes.

Ladle the hot soup into hot jar, leaving a 1 inch head space.  Don't over pack when filling jars vegetables expand when cooked. Remove any trapped air bubbles and add more broth if necessary.  Wipe the jar rims and threads with a damp cloth.  Apply hot lids.

Processing:

 Pint jars for 60 minutes

Quart jars for 75 minutes

11 pounds of pressure in a dial gauge pressure canner or

10 pounds pressure in a weighted-gauge pressure canner.