Great idea! Make sure the markers don't wash off!
DrumDog 's List: canning tips & recipes
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Since I get many of my jars from freecycle or garage sales, at least one jar in 12 ends up not sealing or being culled for chips. Marked with permanent markers and warning labels I use them for dry storage, refrigerating leftovers, etc (and use ‘used’ lids on them then).
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JEANNE’S SUN-DRIED TOMATOES IN OIL
Sun-dried tomatoes
Olive oil to cover
1 Tbs. Capers per jar
1 Tbs. Garlic chopped fine per jar
1 Tbs. Parsley or any other fresh herb (s) minced per jar
Fill sterilized Mason jar with sun-dried tomatoes, capers, garlic and chopped herbs. Cover with Olive Oil. Cover with a sterilized lid and screw band. Set on a counter for two weeks.
Use as an appetizer; add to homemade pizza or garlic bread, or use in any recipe that calls for sun-dried tomatoes.
(Note: recipe makes as many jars as you have sun-dried tomatoes because you simply add 1 Tbs. each of the other ingredients and then cover completely with olive oil.)
NOTE: Unless you are making more than a jar or two, you don’t have to process this. For large batches, I would process these in a water bath canner for 20 minutes.-
Is this safe for canning? Sounds good, but I'd want to hear this from another source.
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Two weeks before you want to use dehydrated tomatoes, place them in a small amount of vinegar or lemon juice and toss to cover. Then drain them on paper towels. Add seasonings to a clean jar, then add the tomatoes and fill the jar with oil. Store them in the refrigerator, and in two weeks they'll be ready to eat.
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