Foody things, Homesteading, News, Preserving

Green Tomato sauce

Hello we are still here cuddled up away from the cold, wet weather. The frosts have hit and what was left of my Autumn greens has turned to slime.

I’ve been pondering new things to do with Jerusalem artichokes or sunchokes (my preferred name) we have a lot in the garden but the aptly nicknamed ‘fartichoke’ makes for musical evenings whenever we eat them! I’ve read that fermenting them can stop this so I will be experimenting this week and making Kale and sunchoke kimchi.
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We have been lazy in the garden and since kisses the Jersey cow ate my greenhouse I haven’t felt motivated.

The brassicas I planted late summer and Autumn arr going well but it’s been too cold, windy and now rainy to enjoy outside time. It’s a time for cosy by the fire crafts and baking. The mermaid blanket is making great progress and is now half way there.
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Today I accepted that the last lot of tomatoes won’t ripen and I’d be better off to process them green. I made a green tomato sauce based on a ketchup recipe. I’m trying to wean little miss Hunter gatherer off the preservative laden tomato sauce she calls ‘crazy’ sauce so I’m hoping this sweet sauce will do the job.
The result is a delicious and sweet sauce that I made with minimal effort thanks to the pressure cooker! I didn’t even need to peel or chop the tomatoes as I used a stick blender afterwards. Oh how I love kitchen tools!
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Sweet Green Tomato Sauce

Ingredients
3kg green tomatoes
2 diced brown onions
2C sugar
1 lemon
5C cider vinegar
2 tablespoons Brown mustard seeds
1tablespoon Worcestershire sauce
1 cinnamon stick
1 tsp all spice
1 star anise
2 cloves
1 tsp black pepper

Method
1. Using the pressure cooker or saucepan brown the diced onions.

2. Add all the other ingredients don’t worry about chopping just chuck it all in and pop the lid on.

3. If pressure cooking pop the lid on and once pressure is reached cook on low heat for 15minutes. Turn off heat then leave the lid of for another 20 mins
If using a saucepan bring to boil then put the lid and turn down simmering for 40 mins stirring every now and then.

4. Take lid off remove cinnamon stick and using stick blender blend until sauce consistency is to your likeing.

5. Reheat on stove then pop into warm sterilized bottles and process using your preferred method.

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