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Sunday, September 18, 2011

canning tomatoes

even though canned tomatoes are easily attained, i still like to can a few of my own. they are sweeter, and have no cores. i like to use them in stews and other winter dishes. i will also use them if i run out of the marinara sauce that is packed away in the freezer.
 my canner holds 7 quart jars. i never hot pack tomatoes as my mother did. i fill the clean jars and then process them in the canner. i have never had a jar go bad canning this way . first, they have to be peeled. i place about half of the tomatoes in the small side of my sink but a container can be used. i then pour boiling water over them and let them sit a minute or two.  remove them with a slotted spoon into very cold water. remove the core with a paring knife and remove the practically flies off! i have cut and x at the bottom of the tomatoes but find it a waste of time. it is important not to let the tomatoes stay in the hot water too long as they will cook and get mushy. keep the tea kettle filled and on low and do smaller batches.
quarter the peeled tomatoes and fill the jars. i never add water or juice to fill the jars. i just force the tomatoes down and they make their own juice. more tomatoes to the jar this way.

 i always put any canning jars through the dish washer and through the heated drying cycle.

it is important to remove the air by taking a knife and going completely around the jar. note the space at the top of the jar.

 make sure that the edge of the jars are perfectly clean. ADD 1 TEASPOON SALT and place lids and secure gently. submerge jars into canner making sure that the water covers the tops of the jars. turn on the heat and bring the water to a boil. boil for 35 minutes.
lift jars from the hot water bath. dab hot water off the top of the lids and tighten
                                    a quart jar of canned plum tomatoes ready for the pantry
                                                                    ready to ENJOY!

club sauce
recipe in blog september 2010

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