Finally the last of the tomatoes
or Thanksgiving Guinea Pigs
Before the first frost I picked the last remaining tomatoes and uprooted the plants so there could not be anymore. I collected over six pounds of green tomatoes.

At Roosters, both Suzanne and I had one of the customer favorites- a goat cheese and tomato jam savory crepe. It included spinach and mushrooms but the best part was the tomato jam. It was both sweet and spicy and made the dish. I went home and started searching for recipes.
Many of the recipes suggested canning the results. I have never done this before but I really need another method to store all this produce Mike and I keep growing. Right now my freezer is so full of frozen produce I cannot get anything else in there. So after several trips to the store I collected all the ingredients I needed for my recipe and all the equipment I needed to can my jam.
I was finally ready to start and I unwraped the blue enamel canning pot with canning rack and read the instructions. Practically the first thing it said was that this pot could not be used as a water bath for canning jars on a glass cooktop. I have a glass cooktop. Using this pot could cause the cooktop to crack and, they added, the cooktop would not be able to maintain a consistent temperature for boiling the jars as it had a concave bottom. After much deliberation I decided to make the tomato jam anyway and just eat it fast.
Hence, the other title for todays blog. I am going to pack some of these jars of tomato jam and take them to California for Thanksgiving. After all I am going to need to use them up quickly and there are 17 lucky people coming over for dinner who will get a chance to try this new recipe. I think I will pour the tomato jam over cream cheese and serve it with crackers as an appetizer. Who knows? Maybe it will surpass the turkey as the best dish.
2 comments:
YUMMMMM
That sounds amazing! Hope you find a good canning method for next year.
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