This summer I planted about 20 tomatoes plants. I can’t even tell you how much salsa we ate, friend green tomatoes, or tomatoes sandwiches we ate. But I do know that I canned about 20 quarts of tomatoes. In some of the jars I added basil leaves for soups during the winter. Canning is very easy, but time consuming, but it’s well worth the time.
Pot or Canner
Mason jars & lids
pot holders & towel
2 bowls. One for the peeled & cored tomatoes & the other your throw away. It’s easier working over to bowls then, say a bowl & trash can or sink, because you can sit a table working on your tomatoes rather standing.
Organic Tomatoes from my garden
1.Boil a large pot of water.
2.In a clean sink, fill sink up with cold water & Ice
3. Place tomatoes in boiling water for one min.
4. After 1 minute in the hot water bathe, immediately place them in the ice water for 1minute
5. Place tomatoes in a bowl & set aside
6. Repeat steps 3-5, until all of your tomatoes are done
7. Clean & sterilize your jars with boiling water.
8. Add 1/4tsp salt to each jar
7. Core the tomato, then skin it. If you skin, then core, the tomato will fall apart. The skin should peel rather easy.
8. Quarter your peeled tomato & place into jar.
9. Make sure that you fill up your jars completely, but do not over pack.
10. Start to pots of boiling water. One is for your lids, the other for the tomatoes
11. Start boiling your water for your canner.
12. White the mouth of your mason jar. Make sure there is no tomato residue on the outside.
13. Pour boiling water into a jar with tomatoes until it is completely full
14.Retrieve your boiling lids with a pair of tongs, place the lids on the mason jar.
15. Grab your towel & pot holder and twist on lid until it is very tight
16.Once you are done with all your jars. Place your jar in your caner for 10mins.
17. Retrieve, and let them cool.
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