To peel the tomato - dip in boiling water.
Then immediately plunge in ice water.
The skins should peel off very easily.
Dice into pieces. You can also leave them whole but I never use whole tomatoes in recipes so I dice them so they are recipe ready. If you do whole tomatoes, you will need to cover them with boiling water when canning - diced you can in their own juice.
Bring diced tomatoes to a boil.
Sterilize jars in boiling water bath.
Necessary equipment - a jar lifter and jar funnel.
Fill jars.
Run a knife along the inside edge to dislodge any air bubbles - if you forget this step, they might not seal.
Clean the tops where the canning lid will sit on the jar with a clean rag - I use a disposable paper towel.
Boil jar lids to sterilize.
Put jar lids and rims on jars.
Put jars into boiling water bath and process for 45 minutes for quarts. You start counting the time when the water comes to a boil.
When I take the jars out of the boiling water bath I set them on a towel instead of a cold counter. My mother always told me that jars could burst if there was an abrupt change in temperature. I don't know if it's true or not - I just always follow mom's advice!
When jars are cool - check the seals and refrigerate any that don't seal.
10 comments:
Instead of letting the filled jars cool off on the counter-top, my mom packed the hot jars in piles of blankets so that they cooled verrry slowly-a couple of days! Wow! (A trick from old Hungary)
Pressure Canner is a great way to lower your food bill and feed your family, because of that pressure canner is use in the home were extensively. Pressure canner is needed if you want to can low-acid foods such as red meats, sea food, poultry, milk, and all fresh vegetables with the exception of most tomatoes and you definitely need a pressure canner for anything containing any meat. Home canning of meats is even recommended, even with a pressure canner. So, i have some info and products about pressure canner, pressure canning, pressure canner cooker and more that i could be able to share with you if you have it :D
Cheers,
Pressure Canner
Not sure if the cold counter would burst the jar, but if you take a heated glass object and immerse it in cold water, it will crack/burst.
So, your mom was right.
Be careful - you are not supposed to boil the jar lids because that might weaken their seal. You are to wash them in hot soapy water, then heat them but not to boiling. Just a caution to help out!
Hello,
I usually find that the best way to get my jars to seal (any recipe)is to invert them onto a towel on my counter for five minutes after tightening the bands. Because of this method, I have never had a jar fail to seal. Happy canning!
I do all the same steps as you, except in canning tomatoes, I boil the tomatoes for 5 minutes and I have jars boiling and lids and all I do, is fill my jars and seal with boiling hot lids and rings and set on towel to cool. I have been doing this for well over 20 years, you do not have to cold bath them. So enjoy, its is a much easier way to do tomaotoes, oh and I use a blender to juice them as well.
Like Carlene, I use a blender. I cut up my whole tomatoes, pour off the liquid (save for soup) and blend the tomatoes in to a thick sauce. The skins make the sauce THICK. THen, I cook about 15-minutes to sterilize and "can". Thanks to everyone who feel happy to share!----Susan
Like Carlene, I use a blender. I cut up my whole tomatoes, pour off the liquid (save for soup) and blend the tomatoes in to a thick sauce. The skins make the sauce THICK. THen, I cook about 15-minutes to sterilize and "can". Thanks to everyone who feel happy to share!----Susan
Thanks for the detailed instructions! I hope I get a chance to try this!
Thanks so much! I have been looking for an easy recipe and they all are so flippin complicated. Yours is not! I am doing mine today!!!
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