Beechgrove - tomato bottling

JennyJ

Has anyone tried the tomato bottling method that the lady on this week's Beechgrove described? Does it work and how long do they keep for (assuming the jars and lids are sterilised first, same as for jam or pickles)? It looks nice and simple, and fairly energy-efficient - just turn the oven down low when it's been on for something else and pop them in.

war garden 572

it is a great way to get food poisoning. 
the botting method had been shown to not
 reach high enough temps to safely jar produce. 
it has not been banned in usa after test by USDA
found it did not meet safety standards.  the 
only safe and approved method are water bath 
canning for acid food and pressure canning for
non acid foods. 

JennyJ

I don't have a pressure cooker or a big enough pan for a water bath, but I did wonder if it might be too good to be true.

Lyn

Bottling like that has been done for centuries,  someone people must have survived or we wouldn’t all be here.

JennyJ

I have a bit of a glut and we don't particularly like chutney, so maybe I'll try a few jars. We don't tend to suffer much from food bugs even if we've eaten the same food as other people and they've been ill from it.

Obelixx

Haven't seen the programme yet but I bottle my tomatoes in two ways - some cherry types semi dried in the oven then covered with oilve oil and the big ones chopped and boiled down to half the original quantity, or less if they were very juicy, and then blitzed.

In both cases they go into clean, sterilised jars and then go into my largest saucepan and are covered with boiling water, simmered at a slow roll for about 10 minutes then left to cool in the water.   Dry, label and store in a cool dark place till needed.  I do enough to last us a winter of soups, stews and pasta sauces plus bruschetta.

Works for me and I get food poisoning very easily whereas OH has a cast iron stomach.

war garden 572

just because you don't get sick. is  not
good reason to do a method. Safe and
approved methods is way go.

Posy

When I was in the States - I do like to say that - an elderly relative showed me her dozens of bottled vegetables and fruits, something she had been used to doing from early in the last century. She did allow that IF something went wrong, a very small amount would kill you and she knew of a case, but she had been lucky that far....

JennyJ

I've just been having a poke around the internet, and it's interesting that there are lots of US websites with the oven method, approved or no.

Obelixx

I've watched it now and have to say that if I stored all my tomatoes that way I'd need triple the space and jars.  By concentrating mine down I reduce the volume and intensify the flavour so i'll stick with my methods.

Lyn

Same here same here, no space so reduced and frozen.

By the look of the photos my daughter’s sent me of the meals they been having in US I don’t think they’re that health conscious.  One of the meals I thought was for all of them to share,  served on a big meat serving plate,  oh no,  that’s each! 

She’s taken them all on a 20 mile walk and 10 mile cycle ride today 😀