I am sorry the title should have been canning or preserving.
So I have been canning tomatoes as they get ripe, waiting until I get at least 4 pints to make it worth it. I have done salsa (with my mom the canning quenn) have enough plain tomatoes to last me awhile, did some weird chutney thing but the recipe sucked (tastes good but no way I would call it a chutney, even after adjusting it) I have a jar of pickled grape tomoates that I havent tried. I am saving some of the larger ones for whole, and this awesome dea I had…I am going to pickle large slices of tomatoes in wide mouth jars with a bread and butter pickle recipe, think about it, you get your pickle and your tomatoe on a burger all at once! This wouldnt work with alot of tomatoes but I guess I picked up an heorloom variety that has very little seeds and super small cavities, or you know those parts the seeds and the goop is in.
So…I am out of ideas, give me something new. It dosent even have to be tailored to canning, I can adjust it to be safe, or eat it within a week or so because I am going to have a bumper of cherrie tomatoes.
Not to tax you home chefs too much also but I have found a cheap source of pineapples. I am going to make a couple 8oz jars of ice cream topping, but that is all I am sure about. If anyone has a jam (freezer or canned) recipe I will give it a go. The pears were cheap also but very blemished, I would have bought some if I had a pear butter recipe that was proven…hint hint.
Thank you all in advance. I will probably try every and anything posted. I do small batches and can’t eat the same think twice in a few days anymore. There is too much good stuff to have a boring diet.