I spent half of the morning in the garden weeding it and gathering the tomatoes.
So, now I get to spend the afternoon canning tomatoes.
I thought it would be a good time to pull up the tomato canning instructions I posted in July 2010.
I have streamlined my tomato-canning steps and written them on a little card so that I can zip right through without having to think through each little step. Here's my :
1. Put jars in dishwasher and run through wash and sanitizing cycle.
2. De-stem and wash tomatoes while boiling a big saucepan of water.
3. Peel tomatoes. (Dip in boiling water for a couple of minutes, then dump in ice water and peels will almost float off.)
4. Quarter and core tomatoes and run through food processor. (We don't like stringy or clumpy tomatoes in our soups and chili.)
5. Put tomatoes in large soup pot and heat to boiling.
6. Ladle hot tomatoes into sterilized jars, adding:
Quarts: 2 tablespoons lemon juice
1 teaspoon salt
Pints: 1 tablespoon lemon juice
1/2 teaspoon salt
7. Wipe off jar rims with clean dishcloth.
8. Cap with sterilized lids.
9. Add to waterbath canner and process:
Quarts ~ 45 minutes
Pints ~ 40 minutes
And TA-DA! The fruits of my labor!
Here's the link to the entire post.
And now it's back to kitchen I go for today's canning session.
So, now I get to spend the afternoon canning tomatoes.
I thought it would be a good time to pull up the tomato canning instructions I posted in July 2010.
I have streamlined my tomato-canning steps and written them on a little card so that I can zip right through without having to think through each little step. Here's my :
Smart-Canner's Step-by-Step guide
1. Put jars in dishwasher and run through wash and sanitizing cycle.
2. De-stem and wash tomatoes while boiling a big saucepan of water.
3. Peel tomatoes. (Dip in boiling water for a couple of minutes, then dump in ice water and peels will almost float off.)
4. Quarter and core tomatoes and run through food processor. (We don't like stringy or clumpy tomatoes in our soups and chili.)
5. Put tomatoes in large soup pot and heat to boiling.
6. Ladle hot tomatoes into sterilized jars, adding:
Quarts: 2 tablespoons lemon juice
1 teaspoon salt
Pints: 1 tablespoon lemon juice
1/2 teaspoon salt
7. Wipe off jar rims with clean dishcloth.
8. Cap with sterilized lids.
9. Add to waterbath canner and process:
Quarts ~ 45 minutes
Pints ~ 40 minutes
And TA-DA! The fruits of my labor!
Here's the link to the entire post.
And now it's back to kitchen I go for today's canning session.
Thank you for sharing your recipe! I've got to do this myself!
ReplyDeleteThank you Sherry. I can jellies, fruit, and applesauce but have never canned tomatoes because I have always heard you have to pressure can them- something about the acidity. Have you ever heard that? Clearly you have not had any problems with water bath canning. I am going to try it! Angela
ReplyDeleteThank you for this recipe:) Have a blessed day dear friend! HUGS!
ReplyDeleteSuch pretty jars of goodness! Thanks for sharing! Twyla
ReplyDeleteTempting
ReplyDeleteGood for you! I wish I had learned how to can. I suppose it's never too late though....
ReplyDelete