Canning tomatoes
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Canning tomatoes
  Canning    Tomatoes    Vegetables  
Last updated 6/12/2012 12:52:49 AM. Recipe ID 14569. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Canning tomatoes
 Categories: Canning, Vegetables, Info
      Yield: 1 Servings
 
  2 1/2 lb To 3-1/2 lb; Makes 1 quart
 
  You'll need all the basic equipment for boiling water bath canning
  
    2-1/2 to 3-1/2 lbs fresh tomatoes yields 1 quart canned
    30 pounds (1 lug)                 yields 10 quarts
    53 pounds (1 bushel)              yields 15 to 20 quarts
  
  1. Choose fresh, firm, red-ripe perfect tomatoes. Be sure they have no
  black spots, cracks, or soft spots. Imperfections could harbor
  microorganisms that are harmful.  Prepare only enough tomatoes at one
  time for 1 canner full.
  
  2. Organize and prepare equipment and work area.
  
  3. In a large saucepan heat several inches of water to boiling. Use a
  slotted spoon, wire basket, colander, or strainer, dip tomatoes into
  water for 1 minute to loosen the skin. Then dip into cold water. Slip
  off the skins.
  
  4. Cut out the core. Leave the tomatoes whole or cut in half or
  quarters.
  
  5. COLD PACK: Pack the tomatoes into the jars, pressing each one
  gently into jar so that juice rises around it keeping air bubbles
  from forming. Fill jars only to within 1/2 inch of top to leave room
  for expansion during processing without popping off lids.  By gently
  pressing down the tomatoes as you go, you should create enough juice
  so that you do not need to add any water to finish filling the jar.
  If any air bubbles remain after jar is filled, use non-metal thin
  tool down side of jar to release bubbles. HOT PACK: Cut the tomatoes
  into quarters into a large pan. Heat them to boiling and boil 5
  minutes, stirring constantly. Pack into hot pint or quart jars to
  within 1/2 inch of tops. If desired, season with 1/2 teaspoon salt
  for pints, 1 teaspoon for quarts, or with 2 teaspoons of sugar salt
  mixture. Run a slim, non metal tool down the inside of each jar to
  release air bubbles. Add hot liquid to both cold and hot packed
  tomatoes, if needed, to fill to within 1/2 inch of the tops.
  
  7.Carefully wipe rim of jar with clean damp cloth to make sure it is
  very clean before putting on lids and bands.
  
  8. Put on lids and screw bands as manufacturer directs.
  
  9. Process in a boiling water bath 35 minutes for cold packed pints
  or 45 minutes for cold packed quarts. 10 minutes for hot packed
  pints, or 15 minutes for hot packed quarts.
  
  10. Follow basic steps for boiling water bath canning, 10 through 19.
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 14569 (Apr 03, 2005)

[an error occurred while processing this directive]