Tuesday, October 25, 2011

Sir Gawain and the Green....Tomato?

We knew it would likely happen. Yesterday while I was in the Foods lab preparing to teach for the day, an administrator brought in a ton of green tomatoes. You know, I thought...I have a lot of green tomatoes sitting out there as well.

The day went on and the foods teacher talked about doing a demo on fried green tomatoes. Yummy! Then, she said, I wonder if we could can them.

Why, yes. Yes we can.

I started the process today during my planning period, but it became obvious rather quickly that I wasn't going to get done in time for my last class. It just so happened, that my last class was during her planning period. I relocated my class to her room and we finished up Sir Gawain and the Green Knight while canning the green tomatoes. It made for a nice change of scenery.

Here are two of the tomato jars - I can't wait to try them to see if they're as good as the ones I had this summer. I also snapped a shot of one of the roasted garlic jelly jars from yesterday.
I've come to the conclusion that powdered pectin doesn't work worth a .....you can fill in the blank. I've never had a problem with anything using liquid pectin, but recipies that call for powder usually stay runny. Can I just substitute the two bags of gel for the one box of powder each time or do I have to stick with the variety the recipe calls for?

The morning comes early. Sweet canning dreams.


  1. I would imagine that you could substitute the liquid but don't really know. I have had NO luck with powdered pectin for the last year or so. It used to work fine before that but I can never seem to get it to work now. Don't know what I am doing wrong.

  2. I have read that you have to stick with the kind the recipe calls for. The powder and liquid work differently and you add them at different stages of the cooking process because of this.