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Old 07-25-2017, 06:01 AM
 
Location: Bella Vista, Ark
71,957 posts, read 83,612,165 times
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Quote:
Originally Posted by Nomadicus View Post
Please share your process for the spiced tomatoes. I need to make some for chili.
Oh there is no real difference in making them and any other canning. We spit the skins off the tomatoes (always use Romas) usually can in pint jars, but sometimes do quarts. We add a little lemon juice or vinegar, a tiny bit of salt, sliced garlic, jalapenos with some seeds remaining if you want the zip, and a little tomato juice for color if you like. Oh, we use onions as well, but I am not convinced the onions really make a difference. Because we are true lovers of Mexican food, in these jars we also add cumin. I can't give the measurements cause I have no idea, but I do know we use about 2 peppers in each pint jar, cut in 1/2 plus about 3 cloves of garlic just sliced. For quarts we use double or maybe a little less than double. Process them for about 30 minutes for pints and 40 minutes for quarts.
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Old 07-25-2017, 10:49 AM
 
Location: Middle Tennessee
186,985 posts, read 76,895,721 times
Reputation: 130259
Quote:
Originally Posted by nmnita View Post
Oh there is no real difference in making them and any other canning. We spit the skins off the tomatoes (always use Romas) usually can in pint jars, but sometimes do quarts. We add a little lemon juice or vinegar, a tiny bit of salt, sliced garlic, jalapenos with some seeds remaining if you want the zip, and a little tomato juice for color if you like. Oh, we use onions as well, but I am not convinced the onions really make a difference. Because we are true lovers of Mexican food, in these jars we also add cumin. I can't give the measurements cause I have no idea, but I do know we use about 2 peppers in each pint jar, cut in 1/2 plus about 3 cloves of garlic just sliced. For quarts we use double or maybe a little less than double. Process them for about 30 minutes for pints and 40 minutes for quarts.
Thank you. We may get brave and make a few test jars if we can find bulk tomatoes for canning. I think some jars with fresh poblano pepper substituted may be worth trying.
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Old 07-25-2017, 11:25 AM
bg7
 
7,697 posts, read 8,167,217 times
Reputation: 15093
Quote:
Originally Posted by nmnita View Post
Oh there is no real difference in making them and any other canning. We spit the skins off the tomatoes (always use Romas) usually can in pint jars, but sometimes do quarts. We add a little lemon juice or vinegar, a tiny bit of salt, sliced garlic, jalapenos with some seeds remaining if you want the zip, and a little tomato juice for color if you like. Oh, we use onions as well, but I am not convinced the onions really make a difference. Because we are true lovers of Mexican food, in these jars we also add cumin. I can't give the measurements cause I have no idea, but I do know we use about 2 peppers in each pint jar, cut in 1/2 plus about 3 cloves of garlic just sliced. For quarts we use double or maybe a little less than double. Process them for about 30 minutes for pints and 40 minutes for quarts.
man that sounds good.
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Old 09-07-2017, 06:41 PM
 
Location: Philaburbia
32,371 posts, read 59,827,196 times
Reputation: 54016
I didn't have a garden this year, and peaches were expensive this season. I've done very little canning, but ... Last weekend I bought a bushel of tomatoes for $5, and a bushel of apples for $10. Gonna be busy this weekend!
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Old 09-08-2017, 10:50 AM
 
11,126 posts, read 8,537,739 times
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Quote:
Originally Posted by CMichele View Post
I'm too scared to try it. I want to do it but don't want to kill myself from improper canning techniques.
What exactly are you afraid of? Remember that people figured out canning techniques before there were books or videos on canning. Even before the internet. There is more than enough information available to assist you.
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Old 09-09-2017, 10:53 AM
 
Location: Bella Vista, Ark
71,957 posts, read 83,612,165 times
Reputation: 41760
Quote:
Originally Posted by Ohiogirl81 View Post
I didn't have a garden this year, and peaches were expensive this season. I've done very little canning, but ... Last weekend I bought a bushel of tomatoes for $5, and a bushel of apples for $10. Gonna be busy this weekend!
Damn, $5 for a bushel, even 1/2 bushel is so darn cheap. I bought a few (quite a few) a few days ago and am going to make spicy tomato sauce, but I may call our local farmer and see if he has any at a reasonable price?
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Old 09-09-2017, 06:18 PM
 
Location: Philaburbia
32,371 posts, read 59,827,196 times
Reputation: 54016
Quote:
Originally Posted by nmnita View Post
Damn, $5 for a bushel, even 1/2 bushel is so darn cheap. I bought a few (quite a few) a few days ago and am going to make spicy tomato sauce, but I may call our local farmer and see if he has any at a reasonable price?
Ask if they have seconds. Nothing wrong with them - they just weren't perfect like the tomatoes at full price. If I'm going to grind them up for sauce, what do I care what they look like?
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Old 09-15-2017, 06:00 AM
 
Location: Bella Vista, Ark
71,957 posts, read 83,612,165 times
Reputation: 41760
Quote:
Originally Posted by Ohiogirl81 View Post
Ask if they have seconds. Nothing wrong with them - they just weren't perfect like the tomatoes at full price. If I'm going to grind them up for sauce, what do I care what they look like?
well I certainly didn't get the cheap ones like you did. I have been to busy running back and forth to the hospital this week, so just had to do with what I could, but I do have the sauce on right now; should be ready for putting in cans in a few more hours. I added some spice including a couple jalapenos and some basil. I simply put the tomatoes and everything else in the food processor for about a minute or less per batch. Boy did it taste good when I cooked it for a few hours.
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