|How To Can Tomatoes|
Amount Measure Ingredient -- Preparation Method
|-------- ------------ --------------------------------
1/2 teaspoon salt -- per pint
To can tomatoes, you will need a large covered kettle that is deep enough
to cover pint jars with two inches of water, pint jars with rims and bands
(sold in stores such as WalMart) and a good supply of firm, red tomatoes.
The jars should be washed in hot soapy water, rinsed well and placed in
hot water until ready to use. Prepare the lids as directed by the
Wash and drain enough ripe tomatoes for one load in your kettle. Put them
into a wire basket. Dip them into boiling water for 30 seconds to loosen
the skins, then dip into cold water. Slip off the skins. Cut out the
cores and trim away green spots. Pack the tomatoes into the hot, clean
Press to fill spaces with any juice that accumulates. You should leave
about 1/2-inch of space at the tops of the jars. Add 1/2 teaspoon salt
per pint. Run a spatula between the tomatoes and the jars to release air
Wipe the rims and the threads of the jars with a damp cloth. Add the
lids, rubber-side down, and screw bands tightly. Stand the filled jars on
a rack in hot water in the kettle. Add hot water to cover the jars by 2
inches. Put the cover on the kettle.
Heat the water to a steady, gentle boil. Cook for 35 minutes. Allow the
jars to cool in the water, then remove them from the kettle. After
cooling them for 12 hours, test each seal: The lids should be slightly
depressed in the center and should not move when pressed. Remove the
bands and store jars in a cool place.
This recipe yields ??
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