Tomatoes~ Introduction Recipe
Yield: 1 TextRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
Quality: Select only disease-free, preferably vine-ripened, firm
fruit for canning.
Caution: Do not can tomatoes from dead or frost-killed vines. Green
tomatoes are more acidic than ripened fruit and can be canned safely
with any of the following recommendations.
Acidification: To ensure safe acidity in whole, crushed, or juiced
tomatoes, add two tablespoons of bottled lemon juice or 1/2 teaspoon
of citric acid per quart of tomatoes. For pints, use one tablespoon
bottled lemon juice or 1/4 teaspoon citric acid. Acid can be added
directly to the jars before filling with product. Add sugar to offset
acid taste, if desired. Four tablespoons of a 5 percent acidity
vinegar per quart may be used instead of lemon juice or citric acid.
However, vinegar may cause undesirable flavor changes.
Recommendation: Use of a pressure canner will result in higher
quality and more nutritious canned tomato products. If your pressure
canner cannot be operated above 15 PSI, select a process time at a
lower pressure.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Title: TOMATOES~ MOZZARELLA & BASIL
Categories: Salads, Dressings
Yield: 1 Servings
3/4 lb Mozzarella cheese; low-fat
3 ts Basil;
2 tb Lemon juice
1/3 c Olive oil
Spinach leaves
Black pepper
Cut tomatoes in half, slice each half into 3 wedges. Cut cheese into
1-inch cubes. Mix basil with lemon juice and olive oil, pour just
enough over spinach to moisten. Arrange spinach on chilled salad
plates. Toss cheese and tomatoes with remaining dressing, arrange
over spinach. Sprinkle with black pepper.
Source from luhu.jp
fruit for canning.
Caution: Do not can tomatoes from dead or frost-killed vines. Green
tomatoes are more acidic than ripened fruit and can be canned safely
with any of the following recommendations.
Acidification: To ensure safe acidity in whole, crushed, or juiced
tomatoes, add two tablespoons of bottled lemon juice or 1/2 teaspoon
of citric acid per quart of tomatoes. For pints, use one tablespoon
bottled lemon juice or 1/4 teaspoon citric acid. Acid can be added
directly to the jars before filling with product. Add sugar to offset
acid taste, if desired. Four tablespoons of a 5 percent acidity
vinegar per quart may be used instead of lemon juice or citric acid.
However, vinegar may cause undesirable flavor changes.
Recommendation: Use of a pressure canner will result in higher
quality and more nutritious canned tomato products. If your pressure
canner cannot be operated above 15 PSI, select a process time at a
lower pressure.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Title: TOMATOES~ MOZZARELLA & BASIL
Categories: Salads, Dressings
Yield: 1 Servings
3/4 lb Mozzarella cheese; low-fat
3 ts Basil;
2 tb Lemon juice
1/3 c Olive oil
Spinach leaves
Black pepper
Cut tomatoes in half, slice each half into 3 wedges. Cut cheese into
1-inch cubes. Mix basil with lemon juice and olive oil, pour just
enough over spinach to moisten. Arrange spinach on chilled salad
plates. Toss cheese and tomatoes with remaining dressing, arrange
over spinach. Sprinkle with black pepper.
Source from luhu.jp