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Canning cherry tomatoes

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blueyes
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« on: July 09, 2008, 09:42:03 am »

Tomato Preserves

1 tbls mixed pickling spices
1 piece ginger root (about an inch)
4 cups sugar
1 cup thinly sliced lemon
3/4 cup water
1 1/2 quarts (2 1/2-3 lbs) cherry tomatoes, halved.

Tie spices in a cheesecloth bag; add to sugar, lemon, and water in a large sauce pot. Simmer 15 minutes. Add tomatoes and cook gently until tomatoes become transparant, stirring occasionally to prevent sticking. Cover and let stand 12-18 hours in a cool place.

Remove spice bag. Drain; reserving syrup. Boil syrup 2-3 minutes or longer if too thin. Add tomatoes and lemon; boil 1 minute.

Pour hot into hot jars, leaving 1/4 inch headspace. Adjust caps. Process in boiling water bath 20 minutes. Yields about 6 half pints.

You can also check various chutney recipes, and adapt them as necessary to use halved or quartered cherry tomatoes.
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