Although just about any tomato can be canned, Brandywines are consistently exceptional. They are meaty, large, not too seedy or full of watery pulp, and a very pretty red.

Local news promotes a healthy democracy - Support Today for $1. Recipes for canning tomatoes, jams. Updated: ; Jul. 15, 2013, 11:00 p.m. | Published: ; Jul. 15, 2013 ...

Canning Funnell – This makes it much easier to fill the jars since the tomato mixture will be very hot. However, we have done ...

Measure 3 cups of the cooked tomatoes into a large saucepan. Add lemon rind, allspice, cinnamon and cloves. To Make Jam: Sterilize canning jars. Add lemon juice to the prepared tomatoes in the ...

If you've been reading this blog over the past month or so, I wouldn't be surprised if you are under the impression that I eat a lot of cheese platters and preserve a decent amount of produce ...

And though canning became popular after the Civil War, its use did not wane until relatively recently, ... MS. S.W. WENGROW'S FAMOUS TOMATO JAM. 2 1/2 lb (3 cup) prepared tomato.

1 cup fruit; 1/2 cup of sugar (some recipes ask for more, and for some, you can use less) bring your fruit to boiling, add ...

Helen Wallace of Hurley, N.Y., was looking for a recipe for tomato jam or preserves made with honey. Her mother made it in the 1950s, and Wallace doesn’t know how she did it. Mary Feigley of ...

3. Cover and set aside for 2 to up to 3 hours. 4. When the zucchini/onion mixture has rested long enough, drain in a colander and thoroughly rinse the mixture with cold water.