Tomato Jam- Sept Challenge

[dirtychai]

The September 2010 Daring Cooks’ challenge was hosted by John of Eat4Fun. John chose to challenge The Daring Cooks to learn about food preservation, mainly in the form of canning and freezing. He challenged everyone to make a recipe and preserve it. John’s source for food preservation information was from The National Center for Home Food

Comments

[stomp_the_floor]

This looks pretty good. I've canned a few things before - mostly fruit but I haven't tried a tomato jam, tomato sauce yes but not jam.

I haven't actually tried to do any of these but it used to be quite common to preserve eggs - although you'd probably want to make sure that you got really fresh eggs rather then supermarket ones before you tried them.

http://www.oldandsold.com/articles11/miscellaneous-recipes-13.shtml

[dirtychai]

Thank you

The jam I want to make has coconut and eggs cooked so I guess it's like a custard based jam.

Here is a link
http://thaifood.about.com/od/thairecipesstepbystep/ss/kayacoconutjam.htm

My concern is that is doesn't say anything about putting it in a hot bath after you jarred it. So I don't know if it can jarred and put on my shelf because it doesn't have a preservative in it. But curd has eggs in it and it's jarred. I don't know if I should can it or not.

[stomp_the_floor]

I don't actually put anything I can in a hot bath. I tend to cheat and reuse jars which have the pop up button. I wash the jars in really hot water right before I use them to sterilise and then I have sure that whatever I'm canning is still hot when I put it in. I make sure that the jar is full and put the lid on straight away so that the button gets sucked back down.

The recipe looks good. I'm going to have to give this one a try too.