Saturday, July 25, 2009

Canning 1: Oven-dried Heirloom Tomatoes & Peppers in Oil

I went to the Green Market at Piedmont this morning with my friend JJ whom I have not seen since he started Grad School this year. We got there at about 8AM, just when the farmers and artisans were setting up their produce, thus we got the pick of the crops! I got some beautiful Heirloom Tomatoes, Peppers, String Beans, Okra, Round Green and Yellow Zucchinis, Goat Cheese (Coles Lake Dairy), and Olive & Ciabatta Breads (Bread Garden). At the end of our shopping, we enjoyed some Scones, Croissants and Coffee from Parish while we watched the parade of happy children and puppies.

Peppers in Oil (makes 2 8-oz jars)

1 lbs Assorted Peppers
Coarse salt
2 cloves garlic
4 sprigs fresh mint
1/4 tsp 5 blend peppercorns
1 tsp salt
Extra Virgin Olive oil to cover

Wash peppers, cut in half lengthwise and remove the ribs and seeds. Dry the peppers on a clean towel, then cut them in strips. Place them in a large bowl, sprinkle with coarse salt and let drain for 8 hours or overnight. Dry the peppers again. Add the garlic, mint, peppercorn and salt. Pack in hot stelized jars, cover completely with oil, and seal immediately. Process in a hot-water bath for 15 minutes.

Oven-dried Heirloom Tomatoes
(makes 2 8-0z jars)

2 lbs teardrop heirloom tomatoes
2 sprigs fresh basil
2 cloves garlic
Olive oil to cover

Preheat oven at 200 F. Cut the tomatoes in half lengthwise, leaving them attached at the bottom end, and open them like a book. Line a baking sheet with foil and set a rack on top. Place the tomatoes on the rack, cut side up, with enough space around them for air to circulate. Sprinkle the cut side lightly with salt. Put the tomatoes in the oven, leaving the door slightly ajar so moisture can escape. The tomatoes are done when they are slightly shriveled, dry but not crispy, about 3 hours. Do not allow them to burn. When tomatoes are done, remove them from the oven, cool and pack into sterilized jar. Add 1 basil sprig and 1 clove of garlic to each jar. Pour in enough olive oil to cover the tomatoes and herbs completely, seal and store in refrigerator.

1 comment:

    Water bath canning with oil is dangerous! Botulism is real and just because you haven't gotten it yet doesn't mean it can't happen to you. Your food might not have had botulism in it but guess what? the person reading this recipes could. Your bad advice could cost someone their well being. These recipes should NOT be made- not even to mention the 15 minutes in the water bath is totally arbitrary! Food preservation is a science and you should only use tested recipes from Ball or usually, if the website ends in .edu PLEASE TAKE DOWN THIS RECIPE.