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 ...

With this method, jam will keep for up to one year stored at room temperature. ... Canning recipe: Savory tomato basil jam. Published: Jul. 19, 2011, 5:03 p.m. By .

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 ...

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 ...

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

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 ...

Ingredients. 1 kg ripe tomatoes. 3/4 kg jaggery. 1 pinch salt. 2 tablespoons lemon juice. 2 sticks of cinnamon powder. 6 cloves. Method - First of all, wash the tomatoes and cut them in half.

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.