|Professional Pastry Chef|
|by Joseph Amendola|
Long considered the pastry chef's bib le, The Professional Pastry Chef has now been completely revised to meet the needs of today's pastry kitchen.
Results 11 - 20 of 70 for preserve tomatoes
Scald, peel and quarter tomatoes. Slice lemons ... into clean sterile pint jars and seal. Makes 4-5 pints. Green tomatoes also make an interesting preserve.
Drop tomatoes into hot water ... up. Add sugar and lemon juice. Simmer slowly about 45 minutes or 1 hour. Pour into jars and seal at once. Makes 4 pints.
Scald and peel tomatoes. Cut up ... Add sugar and let stand overnight. Add thinly sliced lemon. Do not peel lemon. Cook until mixture is thick and clear.
Cut tomatoes in rather small ... sugar. Boil 20 minutes. Then add 1/4 teaspoon vanilla and small package lemon Jello. Pour into small jars. Seal and wax.
Wash tomatoes, hold in ... to syrup and simmer until tomatoes are transparent, at least 5 minutes. Pour into hot sterilized jars. Seal. Makes 3 1/2 pints.
Skin and cut up tomatoes. Add remaining ... ginger root and stick cinnamon. Pour into hot sterilized jars. Seal and process 10 minutes in boiling water bath.
Boil tomatoes for 10 minutes. ... Jello and stir well until completely dissolved. Put in jars and seal. Very good with yellow tomatoes and orange Jello.
Scald and peel tomatoes. Leave tomatoes whole. Add sugar and let stand overnight. Add thinly sliced lemon and cook until mixture is clear and thick.
Scald, peel and quarter tomatoes. Add sugar ... from spoon. Add tomatoes and lemons, and boil until thick and clear. Pour into sterilized jars and seal.
Slice tomatoes (peeling the tomatoes ... Seal. I put the drained tomatoes back into the syrup and bring back to a boil - then place into 3 pint jars. Seal.
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