Bloody typical, just when I have loads of Tomatoes ripening, my Courgettes have gone on strike.
Anyway, with just a few Courgettes and loads of green Peppers I decided to start off my 2014 bottling campaign with half a dozen 500 gm jars of Tomatoes with Courgettes and Peppers (TCP).
What I really want to preserve this year is Courgettes in Tomato sauce, and just plain Tomato sauce (Passata). I find these the most useful.
We still have just a couple of bottles from last year, but they will be finished before long. I reckon I've got my annual quantities right, even if I can't get everything to grow at the right time.
Synchronization Cro, synchronization!
16 comments:
It is often that I can even smell the good food in your photos.
Seems that we are both starting our 'Rat' preserving at the same time this year. I am waiting for more tomatoes to ripen so I can crack on - I finished last year's lot ages ago.
Good morning to you,
I've just dropped by from John at Going Gently. We have a courgette problem as well....to many of the blasted things, and mostly the yellow variety. What's the recipe for jarring them up as you do?
My courgettes are rubbish this year...but tomatoes and onions are doing particularly well.
any chance of a few recipes?
I chop each Tom into about 20 pieces (smallish), slice the Courgettes, and cut up the peppers, then cook them (with salt pepper garlic and olive oil) until softish. I then bottle and sterilise for 1 hour. They keep for about 2 years.
See above, Weaver.
Just wandering if you have a canning thingy?
wondering...even
No, but local shops will put your filled cans through a machine to close them. I use the Le Parfait Familia Weiss system, with those capsule lids (above) that are screwed down whilst sterilising. It's a good system.
I used to can tomatoes when my children were home. I would do about 60 jars a year. Recently, two of my children told me that they cannot eat anything with red sauce on it as it makes them ill. Apparently, I overdid.
Thanks.
I do about 25 jars; one for every 2 weeks.
will look into it, thanks.
Like a Kilner jar but with a more fancy French name.
POASH.
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