Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
It's debatable whether tomatoes are the shining star of this preserve, despite being the dominant ingredient. The 4 ounces of fresh crushed dried red pepper really are the standout flavor.
Want to make homemade ketchup but don't have a pot big enough too cook down all the tomatoes? Roast them in a turkey pan and then put your food processor to work to puree them.
A classic recipe for tomato jam, adapted to use honey as it's only sweetener.
A zingy sweet and spicy tomato jam with a kick of vodka, spread some fun on your toast!
In the video, Marge Braker, a home economics instructor, shows us how to can crushed tomatoes using a boiling-water canner. She explains what to look for in a good canning tomato, why it’s important to use bottled lemon juice, and more.
A pizza sauce that uses up those remaining pesky green tomatoes and can be frozen in cubes for easy use.
Quick and easy pickled tomatoes, preserve the taste of summer!
A blended tomato salsa with a mild kick.
Deep, smooth, and spicy tomato jam with a little kick of ginger and pepper. No peeling: uses seeds, peels, and all!
One gallon of the best lacto-fermented salsa in the world. Simple as that.
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