Has anyone canned gazpacho or a base for it? I have a bushel of tomatoes and no freezer space, so I am a bit of a hurry. I am also looking for different tomato based recipes. Help
I froze mine. My book didn't give me canning info. I made V-8 juice and just regular tomato juice. Then I just cut up chunks of tomatoes because they are versitile for anything including sauces and soup base. You should be able to find those recipes in any of the canning books. Let me know if you need more info.
Lauri - Thank you for your response and offer. I have several recipes for gazpacho and they all say to freeze. I was hoping to make a base, can it and add chopped fresh vegetables when ready to serve. Most of my cooking has to be spur of the moment and, with no freezer space, I try to can as much as possible.
Hi Shirley, I used the recipe in the Blue Book for freezing gazpacho - only I canned it. I just made it according to the directions and added my spices and processed my pints in a water bath for about 20 minutes. It turned out just fine. Special note** I didn't add any cucumbers, onions, or oil as those are low acid - I'll add them (and cheese) right before I serve it and it will give the soup some crunch. Hope this helps. Tina
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Gazpacho
Posted - Sep 29 2009 : 11:51:45 AM
