TOMATOE GLUTT - what a nice problem to have! The photo shows 3 days of tomatoes harvested in my garden right now. Yumm!


This is the 'how to' preserve tomatoes in a jar, so you can use them in the rest of the year for your stews and soups.


Blanching & Peeling & Chopping: Place the tomatoes in a container and then cover with boiling water. Leave for a few seconds then you will notice that the skin wants to come off.  Fork the tomatoes one at a time, and take the peel off with a small knife. Place the tomatoes on a chopping board and cut into chunky bits, it is not necessary to cut them really small.

Boiling & Blending: Place the skinned and cut tomatoes in a pot (ideally stainless steel and with a heavy bottom) and bring to the boil. Stir occasionally to make sure they don't get attached to the bottom of the pot. Simmer for 1 hour. Take off the heat, add 1tsp of citric acid(this amount is sufficient for up to 3l) and blend in the pot,  I use a stick blender directly in the pot.

Bottling: Have your jars ready ( I use Agee jars, big and small depending on what you plan to use the tomatoes for). They need to be really clean (sterilised), fill them right to the top and screw the lid on tightly straight away. Leave them cool down for at least 12 hours, check that the lid is really 'sucked in' before you put them into storage.


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