What to do with a ton of peaches and tomatoes?

Question

My husband brought home from work loads of peaches and a huge box of ripe tomatoes.

I cut up a peach to eat but they are tasteless and not juicy the tomatoes are nice and firm but as much as I love toms would never eat this amount.

Any suggestions on how I could use them in a recipe either for jams or chutneys?

Answer 1

For the tomatoes. You can just freeze them, you don't have to go through the canning process.
Here is what to do.
1) boil water and pour it over the tomatoes
2) peel the skin.
3) put the tomatoes in freezer bags.
P.S. you can cut them up suitable for sauces, stews, or whatever way you like to use them. or keep them whole.
4)make sure to put them in a separate bags, depending on your own usage, and how much you use tomatoes per meal.
they will last a while if you keep them air free bags.

the peaches you can make them into jam, and since they are not so tasty add another kind of fruit to boast the taste, or give them a flavor. such as berries. or, you can freeze them to be use for recipes in the future, such as for making pies, or use them over ice cream, make sure to cut them up in the size you like.

hope that helped.

Answer 2

For the tomatoes you can stew them then freeze them. All it requires is a large pot and some water and spices. To skin the tomatoes you must first blanch them. That means to put them in scalding water for a few minutes. Remove them from the water with a slotted spoon. When they are cool enough to handle carefully peel the skin off the tomatoe. Cut the tomatoes into chunks and rinse if you want to get rid of the seeds. Return the tomatoes to boiling water. Add your spices such as salt and pepper or even some Italian seasoning or garlic and parsley and basil. Let the tomatoes simmer for a few minutes until tender. Using your slotted spoon again, remove the tomatoe chuncks from the water. Place in siplock bags. You can remove most of the air in the bag by placing a straw down into the bag and then closing the bag until it pinches the straw. Suck the air out of the bag at the same time pulling the straw out of the bag. Snap closed as soon as the straw comes out of the bag. These should stay good in your freezer for up to 6 months. Once the tomatoes are cooked down you they won't take up as much space. You can use them in chili, spaghetti or any other recipe that calls for canned tomatoes.

The only suggestion I have for the peaches is to slice them, soak them in a little water then sprinkle them with a little sugar. Lay them in a single layer on a cookie sheet until they are hard (frozen). Then put them in zip lock bags. They will be good for peach cobbler in the winter.

Answer 3

How about canning them.
Peach Jam:
4 cups peeled, crushed fresh peaches
1/4 cup fresh strained lemon juice
1 package (1 3/4 ounces) powdered fruit pectin
1 cup light corn syrup
5 1/2 cups sugar
PREPARATION:
Measure peaches into a large kettle; add lemon juice. While stirring with a wooden spoon, slowly add the pectin. Let stand 20 minutes; stir every 5 minutes to blend pectin with fruit. Add syrup and blend well; add sugar and blend well. Cook over low heat to about 100°, just warm to the touch. Do not allow mixture to become hot. Pour jam into jars to within 1/2-inch of top. Cover jars at once. Let stand until jelly consistency. Store in freezer until ready to use. Store in refrigerator once jar has been opened.
Makes about 8 half-pint jars.

CANNED CHILI SALSA
Makes 6 - 8 pints
3 qts chopped tomatoes (remove skins before chopping)

2 qts chopped, seeded peppers

2 1/2 c chopped onion

1 cup vinegar

1 Tb salt

1/2 tsp pepper

Remove tomato skins by dipping in boiling water for 30 - 60 seconds until skins split, then plunging into cold water. Mix all ingredients in a heavy saucepan, bring to a boil, then simmer 10 minutes. Fill pint jars leaving 1/2 inch head space. Process in a boiling water canner for 15 minutes under 1000 ft altitude, 20 minutes for 1001 - 6000 ft altitude, 25 minutes for 6001 - 8000 ft altitude.

Any combination of hot and mild peppers may be used; but for safety, do not exceede the total of 2 quarts chopped peppers. If the salsa is too tart, adding 2 Tb sugar to the saucepot may improve the flavor. For safety, do not decrease the amount of vinegar.

Answer 4

well with peaches you could look up some great reciepes for peach pies, the hoildays are coming and what better gift is a homemade pie. also my hubby loves peach ice cream, i know they sell home ice cream makers for very cheap, its a nomaly priced household tool, probly no more then 29 dollars. you can also do a peach juice. with those tomatoes, you can also do a tomato juice, you can can them and make homemade speggette sauces to store and give to family memebers.

Answer 5

Not sure on the peaches...core the tomatoes and place in freezer bags (squeeze extra air out of bags)
When you thaw use them for sauces and the skin peels off easy.
Sounds like your peaches are not ripe yet...

Answer 6

You could always dehydrate the peaches into chips or fruit leather..and the tomatoes are crying our for you to make them into fresh salsa..if you don't like to can/bottle..make up a bunch and share with friends or neighbors..they'll love ya forever!

Answer 7

I would probably make jam.....my grandmother used to make a great tomato preserves..I know it sounds different...but the taste is amazing...sorry i dont have the recipe. Or maybe salsa with them....and for the peaches......can them, make preserves, or freeze them for future recipes. My mom likes to make different breads using fruits....like instead of banana bread..she will make peach or strawberry......Good Luck !!!

Answer 8

freeze the tomatoes for a later date. Make some peach cobbler or pie

Answer 9

make the tomatoes into salsa

juice the peaches and freeze the juice to use in smoothies.

Answer 10

Make salsa with the tomatoes or can whole tomatoes.

Can the peaches.....