Making Your Own Tomato Powder

Hi again from Emma. I’ve been busy as heck because summer is coming to a close (Please say it isn’t so!) and I’m trying to pack in as much outside time as I can before our Midwest winter hits. One of the things I’ve been doing is making tomato powder from the skins I remove before canning my tomatoes.

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Mulberry Recipes

In my last post I gave you lots of information about mulberries. While the health benefits of food are very important it’s crucial that things are pleasant to the taste or we don’t want to eat them. For me, mulberries are high up on the list of tasty, healthy foods.

Below are my recipes for Mulberry Jam, Green Leaf Mulberry Tea, and Mulberry Pie.

Mulberry Jam:

  • 6 cups mulberries, stems removed and washed
  • 5 cups sugar
  • 1/4 cup lemon juice
  • 1 box pectin

Pick about 6 cups of mulberries. A good mix is about 1/4 red berries to 3/4 very dark berries. The red berries will help set your jam as they have a higher natural pectin content. I let the berries rest in the refrigerator overnight. Pick off the tiny stems and wash the berries. Warning: mulberries stain everything. Be prepared to have purple hands for several days and don’t wear anything you want to keep clean!

Freshly-picked-mulberries

Prepare jars, lids, and rings for hot water bath canning. Half pint jars will yield 6 – 7 jars of jam. Please be sure to follow all instructions for hot water canning!

Crush berries thoroughly (I used a potato masher) and begin to heat in a non-reactive pan, stirring constantly.

When the juices begin to release from the berries add the lemon juice and pectin. Bring to a full boil (one that cannot be stirred down). Stir in sugar until well incorporated, stirring constantly. Bring back to a full boil and continue to boil, stirring constantly, for 4 minutes.

Adding-sugar-to-mulberries

Constant-stirring

When the jam has boiled for a full 4 minutes carefully pour into clean, hot jars. Leave 1/4″ headspace. Add lids and finger tighten rings.

Filling-jam-jars

Cover your hot water bath canner and bring to a full boil. Reduce heat to a gentle boil and cook for 10 minutes. Immediately remove jars and keep in a draft free spot until jars have cooled completely. Check the seals on your jars. The center should be down and there should be no “give” in the lids. Remove the rings. Wash and label your jars. Any jars that have not sealed properly should be refrigerated and used within a week.

Clean-labeled-jarsThese jars are ready for storage in a cool, dark spot. If you have a basement, this is often the ideal place to keep the jars. Mine is cool, dry, and I have a nice dark place for them.

Next: Mulberry Cobbler!