Tomatoes
Garden Fresh Tomato Recipes, articles and information
Organic Tomatoes
Growing Tomatoes on Your Patio
© 2008 photo courtesy L Watts
Green Tomatoes
green tomatoes
© 2008 photo courtesy L Watts
Roma Tomatoes
© 2007 photo courtesy L Watts
—oOo—
Canning Tomatoes
information & recipes
© 2007 photo courtesy L Watts
CANNING TOMATOES
General canning notes and information:
Pack tomatoes into hot jars, pressing gently to fill spaces.
Leave 1/2 inch of headspace for pints, one inch of headspace for quarts.
Salt is not necessary for preservation in canned products but can
be added for flavor.
Add to jars before packing with tomatoes:
for pint jars;
1/2 tsp salt if desired
1 tablespoon bottled lemon juice per pint
for quart jars;
1 tsp salt if desired
2 tablespoons lemon juice per quart of tomatoes
CAUTION:
**Raw Tomatoes must be Processed in boiling water bath 85 minutes.
—oOo—
To prepare all tomatoes for ALL canning methods:
Place tomatoes in wire basket and dip into boiling water for 1/2 minute then immerse into a pan or bowl of icy cold water. Cut out stem ends and pull off skins. You can leave tomatoes whole or cut into halves or quarters.
**Canning RAW Tomatoes, No added liquid:
Place lemon juice into the jars; add salt if desired. Fill jars with prepared whole or halved tomatoes, pressing gently to fill spaces.
leaving 1/2 inch headspace for pints, one inch of headspace for quarts. Wipe jar rims and adjust lids.
r e m i n d e r ; if you want to can raw tomatoes / cold pack you must use the water bath instructions and process for a minimum of 85 minutes.
-Canning Tomatoes – using hot tomatoes-
Place peeled /prepared whole or halved tomatoes in saucepan add just enough water to prevent scorching. Heat to boiling; boil gently for 5 minutes, stirring to prevent sticking.
Fill jars with prepared, whole or halved tomatoes, pressing gently to fill spaces. Wipe jar rims and adjust lids.
process for
40 minutes – pints
45 minutes – quarts
-Raw tomatoes in liquid (water or juice)-
If you are packing raw whole or halved tomatoes in liquid:
Place bottled lemon juice into the jars; add salt if desired. Fill jars with prepared whole or halved tomatoes, pressing gently to fill spaces. Add boiling liquid (water or tomato juice) leaving 1/2 inch headspace for pints, one inch of headspace for quarts.
Wipe jar rims and adjust lids.
process for
40 minutes – pints
45 minutes – quarts
To use Boiling water bath method:
Place a rack in bottom of canner or deep large kettle,
fill canner halfway with water and preheat to 180°F for hot pack or
140°F for raw pack. Load sealed jars into canner. Add additional boiling water to a level of 1 – 2 inches above the jars. If water evaporates, add boiling water to keep it at least one inch over the top of jars. I keep a full tea kettle going on another burner, just in case I need more hot water quickly.
Bring water in canner to a vigorous boil, adjust heat to maintain a gentle boil and cover. Process according to your packing method.
Do not reduce the processing time.
Keep water boiling (app 212°F) during the entire processing period.
Make sure you wipe down jar rims and adjust lids.
Let jars stand for at least 8 hours or until seal pops before storing.
variations:
Tomato juice:
Use ripe, juicy tomatoes. Wash, remove stem ends, cut tomatoes
into pieces. Simmer until softened, stirring often. Put through strainer. Reheat immediately just to boiling. Place bottled lemon juice into the jars; adding salt if desired. Fill jars with boiling hot juice, leaving 1/2 inch head space. Wipe jar rims and adjust lids.
Process in hot water bath:
35 minutes – pints
40 minutes – quarts
—oOo—
