CANNING GARDEN FRESH TOMATOES RECIPE HINTS TIPS

CANNING GARDEN FRESH TOMATOES
courtesy: Kentucky Cook

Water Bath Canner- bought at a yard sale 8 dollars.
Lemon Juice & canning Salt- from the dollar store- 5 dollars.
Tomatoes- picked fresh from the garden-very satisfying.

-the little pop you hear when the jar seals -

priceless...
:)






General Notes & Tips:

~ The easiest way To prepare all tomatoes for ALL canning methods:
Wash tomatoes well, removing top stems. Place tomatoes in a wire basket and dip into boiling water for 1/2 minute then immerse into an icy cold water bath. Cut out stem ends and pull off skins. You can leave tomatoes whole or cut into halves or quarters, cutting away any flaws or dark spots.

~ When packing tomatoes into hot jars, pressing gently to fill spaces.
Leave 1/2 inch of headspace for pint jars, one inch of headspace for quarts.

~ To keep the canner pot clean and free of sediments / deposits, I put a splash of vinegar in the water before it begins to boil.

~ Although Salt is Not necessary for preservation in canned products, unless you have to limit even the smallest amount of salt, I believe a small amount should be added for more flavorful tomatoes.

~ Be sure and write on the lid the date that you canned your item, as you are using them up this winter, you should use up the oldest jars first.



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 for at least 85 minutes.








-Several Methods of Packing jars-

I am using the first method this year...

1.) -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
45 minutes - pints
50 minutes - quarts


2.) **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.


3.) -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
45 minutes - pints
50 minutes - quarts


---oOo---


~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 Boiling. Load sealed jars into canner. If necessary, add additional boiling water to a level of 1 - 2 inches above the jars.
If too much water evaporates, add boiling water to keep it at least one inch over the top of jars. I keep a 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, right at 212°F, during the entire processing period.
Make sure you wipe down jar rims and adjust lids after processing.
Let jars stand for at least 8 hours or until seal pops before storing.
After the seal pops, be sure and check your lid, you may need to tighten the jar a bit.






When we get a little extra money I am wanting to purchase a food mill or food processor to be able to quickly and easily make juices, sauces, etc...
It is too labor intensive and my physical disabilities limit me. Back to another simple variation for canning garden fresh tomatoes:


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.
As mentioned above, place measured lemon juice into the jars, adding salt if desired.
Fill jars with boiling hot juice, leaving 1/2 inch headspace.
Wipe jar rims and adjust lids.
Process in hot water bath:
35 minutes - pints
40 minutes - quarts








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