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Preserve Your Veggies Without Freezing: Whole Tomatoes
Posted By dpacheco On September 27, 2008 @ 5:46 pm In Food & Drink | No Comments
The following recipe was excerpted from Preserving Food Without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation  by the Gardeners & Farmers of Terre Vivant .
Make a brine (one-quarter cup salt to one quart of water), and bring it to a boil. Allow to cool. Choose firm tomatoes, preferably (‘Campbell’ variety, for example), wash and dry them carefully, and put them in glass jars. Pour in the cooled brine, up to one and a quarter inches below the rim, and fill in the remaining space with olive oil to cover. Close the jars airtight and store them in a cool place.
These tomatoes will keep for nine to ten months; use them for sauces.
Jean-Yves Cousseau, Millau
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URLs in this post:
 Preserving Food Without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation: http://www.chelseagreen.com/bookstore/item/preserving_food_without_freezing_or_canning:paperback
 the Gardeners & Farmers of Terre Vivant: http://www.chelseagreen.com/authors/gardeners_farmers_of_terre_vivant