Something new

     In our canning and preserving journeys, Shawn and I are taking in a ton of knowledge. We not only learn something new every day, but some days it feels like we learn ten new things. And one of us is always reading to the other, whether it's an article in a canning magazine, a fellow blogger daily canning experience or even from the friendly canning fan facebook pages. We're forever stumbling onto a new fact or food and excited to share with the other.
     About a week ago on our favorite canning facebook page, someone posted a picture of their latest try, pickled cherry tomatoes. She had tried it for the first time and was asking if it was normal for the cherry tomatoes to float to the top. I was intrigued right from laying my eyes on the pictures because we are expecting a large harvest of cherry tomatoes this year and I would love to try something rather than just shoving them in the freezer. So I read through the 30 or so comments from more experienced canners.
     I learned that yes, it is normal for the tomatoes to float to the top. Once they suck in the pickled brine they'll sink to the bottom. In the jar, my eyes spotted garlic and maybe dill or an herb of some sort. Many of the comments were how to use them once ready and I noticed an abundant amount of comments stating they were great in pasta salads, which are huge in my house. I started the quest of googling for a recipe and also located one in my trusty Ball canning book. The Ball recipe called for a full sprig of fresh rosemary in each jar. I love rosemary.
     So throughout the week I had collected a couple huge handfuls of cherry tomatoes from our generous plants. I kept piling them on the counter, watching them turn from orangish-red to bright red juicy looking treats. Even though we eat them constantly, it was still time to make a preserving decision and I knew I wanted to try a couple of jars of the pickled tomatoes. I'd rather try one or two jars before I do 50 just to crack one open and discover I had just wasted my surplus making something I won't eat. So Shawn and I cleaned and prepared enough to make 2 jars. Of course, it started as one... then went to two and really, it ended up being two and a half so we could dig into the half jar right away for a tester.

     As you can see, they are so appealing to look at in the jar, especially with the sprig of rosemary jumping out at you. They look perfect with just a little floating, but I knew from the research that they'll sink. So once we pulled them out of the canner we put them on the counter and walked away. I have to walk away just to keep myself from digging in too early and burning my tongue. So we decided to kill some time before dinner on this Saturday afternoon and watch the B-rated zombie movie Chernobyl Diaries. In all it's cheesyness, I liked it, but I'm a fan of the low budget horror movies. Nothing like planning the month of October (Shocktober in my house) around the worst horror flicks we can find. We have more fun trying to scare each other and laughing at the movies than we do being scared.
     So back to the tomatoes. Sounds kind of Gross, right? Pickled tomatoes. Once they were cool enough I asked Shawn to pull out the grill and I tossed on a couple thick steaks. While that was cooking I fried up some taters and made little salads. Then it was the moment. I twisted off the jar ring and popped the lid off. Right away I could smell rosemary and I was excited. I topped our salads with only 2 each, not knowing what to expect, plated the steaks and taters and we went against our policy and headed for the living room to watch TV while we ate. Really, we had the tail end of the 2 star zombie movie to finish up.
     We sit down, share a little smooch like we do before every meal and then Shawn grabbed his fork, "I'm starting with one of these bad boys right here", as he held the dripping tomato from his fork. I was nervous. I don't know... He popped it in his mouth and immediately as he chewed, he was boobing his head up and down to say "yes". So I did the same. It was a burst of flavor.
     Do they taste pickled? Yes. But the rosemary really shines through and cuts the vinegar down to an enjoyable level. They were awesome. Then I wished I had added a few more to my plate, but at the same time, I know they'll be even better in a week or so once they've soaked up the brine and rosemary and garlic. I can't wait to try them again.
     The day went by too fast, but we still have a goal to make some bread tonight so I'm off to the kitchen again. I'm thankful my husband enjoys hanging in the kitchen as much as I do. :)
Chat soon
Penni