The Tomato Basket is full
It’s been a few days since I could be in the garden, so when I went out today, I found an abundance of tomatoes in all sizes, colors and shapes.
Some of the big tomatoes are picked green to keep them from the squirrels. Big ripe tomatoes are also a favorite of the squirrel gang here at the Hobson Estate. Once tomatoes start to turn color, go ahead and pick.
Tomatoes are not pretty this time of the year. But they are still tasty and ideal for juicing and smoothies. Some of these are destined to become spiced tomato jam. The recipe is perfect for small batch canning.
Ball® freshTECH Automatic Home Canning System is an easy way to prepare small batches. It’s safer for me than trying to haul heavy canners and boiling water. I make small batches of salsa, jam, tomato sauce all summer as I collect enough tomatoes to can.
Six pints of cherry tomatoes went into the dehydrator. This version of sun-dried tomatoes, will add richness to any recipe. If you are looking to add layers of flavor to a dish, try adding the sweet, intense flavor of dried tomatoes.
Pickled Cherry Tomatoes
6 cups cherry tomatoes
6 big sprigs of fresh dill, rosemary, or thyme
3 cloves of garlic sliced in half
2 1/2 cups apple cider vinegar
3/4 cup water
1/4 cup sugar
2 teaspoons salt
Prepare and sterilize three-pint jars, lid and rings.
Pack the jars with the tomatoes, herbs, garlic, dividing each ingredient evenly among the jars.
In a small saucepan, combine the vinegar, water, salt and sugar over medium-high heat until all the ingredients are boiling. Using a funnel, pour the hot liquid into the jars, leaving about a half-inch of headspace.
Process the jars in a boiling water bath for 15 minutes.
Cherry tomatoes are the first to ripen at the beginning of the season. When the full size tomatoes begin producing, the cherries go into the food dehydrator.
These over achievers will keep producing until the first freeze. It’s worth having at least one cherry tomato plant in every garden or patio.