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Toms again...


As I have said earlier I have rather a glut of tomatoes so now I would be sooooooo pleased if someone could tell me how to bottle tomatoes…

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Hi Breda, got this info from Gardener's World Mag Sept issue.

Pack toms into sterile kilner jar (I'd use jams jars) and fill with brine to cover.

For brine, dissolve 10g salt & two tsp citric acid in 1ltr water.

Put filled jars into an oven at 180c/mark4 gas. for about 60-70mins.

Close the lids while the are still hot to create a vacum to seal them as they cool.

use within 1yr.

13 Sep, 2011


Thank you so much Grannyb, I will follow your recipe and hope for success...

13 Sep, 2011


Your welcome, but it's not my recipe. Enjoy.

13 Sep, 2011


I freeze ours, Breda, either fresh and cut into quarters or pureed. The freezer does get rather full, though,what with all the cooked apple in there too, from our apple trees. Most of them are windfalls, after all this windy weather, but they cook down OK, even the eaters.
How's your garden going in all this stormy weather? We've just had a few days in Scotland on a coach trip, and it was wet and windy there, too, but it was a lovely break. I haven't been able to get on the garden at all lately, and there's SO much to do. Keep in touch...Annie

13 Sep, 2011


Thanks Anne, it's a good idea to puree them so I will do a few like that but as you say the freezers get rather full, in fact I almost had to force the lid down on my chest freezer - hope it's alright - and the fridge freezer in my kitchen is choc a block too. However no doubt we will soon make a few dents in both. It would be soooooo sad to have to refuse produce from my friends. Glad you enjoyed your trip. Scotland is lovely, but it's time to start putting the garden to bed for the winter now so as you say there is so much to do. Still, we enjoy it - I suppose -... Breda

13 Sep, 2011


How about making chutney with all the left over toms and apples etc ....that way no freezer spaces used up and months of lovely cold cuts and pickle as well as "Ploughman's Sarnies" ....LOL
It is so easy - especially in the microwave - using Sarson's pickle vinegar....SIMPLES!!!

14 Sep, 2011


Hello Alzheimer, Thanks for your suggestion, but alas, I have never made chutney so would be at a loss...

14 Sep, 2011


Hi again Breda.....I will copy and paste my standard recipe which you can adapt for whatever left over or "glut" veg is to hand. I always have far too many courgettes - my neighbours weary of my handouts - LOL - so I use them up when they get to the marrow stage!!! But apples and tomatoes - even plums etc all make superb chutney. So here you are and good luck....

A good way of using up masses of courgettes (zucchini to some of you!!!) that always swamp us at this time of year....
I make this in the microwave - which is much quicker ...about 20 mins.(see below)

This amount usually makes about 5lb jars of chutney - but the quantities are only a guide - so no need to be too fussy, folks! By the way - I use large coffee jars - they are ideal and have nice easy screw-top lids - ideal for OAP hands...LOL

2lb (1kg) courgettes or apples etc, chopped
3lb (1.5kg) tomatoes, chopped
1and 1/2 lbs (700kg) onions roughly chopped
2 large carrots grated
2 bulbs garlic (optional if you REALLY don't like it !)
1pt vinegar (white or malt)
1tsp salt
1tsp mustard (rough grain is nice!)
1tsp cayenne pepper
1tsp paprika
1lb (450g) brown sugar (the browner the better !!)
4oz (100g) raisins

Heat the courgettes, tomatoes, onion,and garlic in half the vinegar in a large pot. Simmer uncovered for about 30 mins until the veg is soft.
Add the rest of the ingredients and the rest of the vinegar and simmer for a further hour - stirring occasionally to prevent it sticking.
By this time it should be reduced to a thick pulp with no liquid left.
Pot and seal...and it should keep for as long as it takes to eat it.....

If you want to do it quickly - like I do (impatient sod me - but then it gets eaten quickly too) then just bung the whole lot into a LARGE microwave container and cook on high for 20 mins. Stir and repeat until you are happy with the consistency.
You can adapt this for any type of left over and/or glut veg in season. I use it for random batches of tomato and apple chutney - red or green tomato do just as well. Plums, damson and even gooseberry and rhubarb chutneys all proved very popular.
One other tip I can suggest....if you want to get a good flavor easily and save you having racks of leftover spices - is to buy Sarson's Pickling Vinegar - which is all ready to use - no spices needed and it makes a great chutney ever so easily.

14 Sep, 2011


Thank you again Alz. I will certainly try some. I will make a reduced amount first as I have never made it before. Will let you know how I get on. STILL learning and at my age too!!!!...

14 Sep, 2011

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