Ingredients

3 quarts figs
3 quarts boiling water
4 cups sugar
1½ quarts water
2 lemons, thinly sliced (optional)

Directions

Pour 3 quarts of boiling water over figs and let stand 15 minutes then drain and discard the liquid. Rinse the figs in cold water and drain.

Mix the sugar, 1½ quarts water and lemon boiling rapidly 10 minutes. Skim syrup of impurities then remove and discard lemon slices. Add the figs carefully into the boiling hot syrup, a few at a time. Cook rapidly until figs are transparent. Continue reading →

Ingredients

1½ cups sugar
2½ cups water
6 medium cored, pared, hard, ripe pears, cut in halves or quarters (about 2 lbs)
1½ cups sugar
1 thinly sliced lemon

Directions

Combine 1½ cups sugar and water over medium-high heat and cook rapidly for 2 minutes. Add pears and boil gently for 15 minutes. Add remaining sugar and lemon stirring until sugar dissolves. Cook rapidly until fruit is clear, about 25 minutes. Cover and let stand 12 to 24 hours in refrigerator.

Reheat the pears and syrup to boiling and add to sterilized jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.  Makes about 5 half-pint jars.

Blanch the tomatoes by dropping them into boiling water for 60-90 seconds and, using a slotted spoon, transfer immediately into a bowl of ice water to cool. Skin will slip easily from the flesh.

Once the skin has been removed you should remove stems and core tomatoes. You can leave the tomatoes whole but it you cut them or crush them you’ll maximize your storage space.

Using a large spoon or measuring cup add the tomatoes to freezer storage bags. Pint or quart sized freezer bags work best.  Seal the bags making sure to push out as much air as possible so they don’t get freezer burn.

Store your bags of tomatoes flat so you can add more items to your freezer.  Frozen tomatoes will retain flavor for 12 to 18 months.

Ingredients

2-3/4 lbs tomatoes
2 Tbsp bottled lemon juice for each quart jar
1 tsp salt

Directions

Wash the tomatoes then dip in boiling water 30 to 60 seconds. Immediately dip in cold water. Slip off skins. Trim away any green areas and cut out core.

Cut the tomatoes until they measure about 2 cups. Transfer to a large stainless steel saucepan and bring to a boil over medium-high heat. Use a potato masher to help crush tomatoes and release the juices. Stir often and add more tomatoes being careful to avoid scorching. The remaining tomatoes do not need to be crushed, as they will soften with heating and stirring. Continue until all tomatoes are added, then boil gently for 5 minutes. Continue reading →