http://www.seedsofitaly.com/product/29
Having spoken to the Italian fella at this company he reckons this is one of the sweetest Plum tommies to use in culinary foods and as I enjoy cooking for fun I have got some seeds ready to rockNroll.....now then.....its really the storing I was looking for as im happy to cook with any kind of tom,s but how best to either jar whole skinned/unskinned plums...( me being a plum tommy lover.)
Im ok with chutneys etc.....but as whole tommies is there a certain method to follow,if any !!!!
Cheers
GazNjude
Jeannine is the expert on this subject. I'm sure she will be along in a while (allowing for time zone differences).
Meanwhile, you could do a lot worse than read this: http://nchfp.uga.edu/publications/usda/GUIDE%203%20Home%20Can.pdf (http://nchfp.uga.edu/publications/usda/GUIDE%203%20Home%20Can.pdf)
slightly off topic but I freeze ours in zippy bags,lie them flat whilst you freeze em and then stack em up!
Thats a crackin link cheers melbourne 12..... ;)
Gazza
Try this link too for info on bottling.. http://www.allotment.org.uk/allotment_foods/bottling-canning/index.php
Steve...:)
Quote from: elvis2003 on February 21, 2012, 12:26:22
slightly off topic but I freeze ours in zippy bags,lie them flat whilst you freeze em and then stack em up!
I quite like this idea and easy to do too :)
I would have put the link on just as shown, I have never found anything better or more up to date.Thanks Melbourne.
Let them fully ripen to red, don't pick them orange, drop them a few at a time in boiling water then the skins slip off dead easy and follow the instructions in the link
If you want to freeze them you don't need to take the skins off, amd don't blanch them just freeze in bags whole, when you want to use them let them thaw for a little while and the skins slip off like magic.
XX Jeannine
Right Gazza go to 'Chez Pym' and choose Tomato confit. That's the only way to do a glut of good italian tomatoes. Sorry I can't give a proper link but I'm old and not clever enough.. However this recipe is a lot of FAFF but you are man enough for it and IMO its the only decent way of storing a good glut. I'm disabled and have R.arthritis etc etc ... but I shall be doing it this autumn again -- barring another death in the family which stopped last years party......
http://chezpim.com/cook/tomato_confit_o (http://chezpim.com/cook/tomato_confit_o)
Is this the one you mean Green Lily? (Lots of yummy looking food, I'll have to read her blog properly later) :)
Yep thankyou for doing that for me! I have done her recipe and its worth all the faff. I took 2/3 days to dry the tomatoes in the oven because some of mine were big Amish paste but it was really worth all the hassle and delicious right through the winter... Go for it if you can ;D ;D
You're welcome :) I have to admit that I've never had the confidence to store anything I've made myself, except in the freezer :-[ I did make some pickled green tomatoes from a recipe on here a few years ago, but never ate them in case I poisoned someone ::) I really must learn to do it properly this year, as we love pickles and chutneys, etc