TellingBird
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Village Elder
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Posts: 2,417
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Post by TellingBird on Sept 9, 2005 3:00:05 GMT 9.5
CANNED TOMATOES
YOU WILL NEED THE FOLLOWING UTENSILS
QUART OR PINT JARS WITH SEALS AND LIDS (EITHER BALL OR KERR JARS AND I PREFER THE WIDE MOUTH JARS)
A CANNING POT WITH A RACK OR A POT DEEP ENOUGH TO COVER THE JARS WITH WATER BY AT LEAST TWO INCHES AS YOU WILL NEED TO STERILIZE THE JARS. ALSO YOU WILL NEED TO PROCESS THE JARRED TOMATOES IN A HOT WATER BATH.
TONGS FOR REMOVING JARS
WIDE MOUTH FUNNEL (I FIND USING THE FUNNEL WHEN PUTTING THE TOMATOES INTO THE JAR IS A LOT LESS MESSIER, BUT THIS IS OPTIONAL)
NON-METALLIC SPATULA (AND I KNOW THIS IS CONTRADICTORY BUT YOU CAN ALSO USE A SILVER KNIFE…..MUST BE SILVER)
1. VISUALLY EXAMINE CANNING JARS FOR NICKS, CRACKS SO THE JARS DO NOT BREAK DURING CANNING PROCESS
2. WASH JARS AND TWO-PIECE LIDS IN HOT, SOAPY WATER. RINSE WELL. DRY BANDS: SET ASIDE. HEAT JARS AND LIDS IN A SAUCEPOT OF SIMMERING WATER (180 F). DO NOT BOIL LIDS. ALLOW JARS AND LIDS TO REMAIN IN HOT WATER UNTIL READY FOR USE, REMOVING ONE AT A TIME AS NEEDED.
TO PREPARE TOMATOES
2 ½ TO 3 ½ POUNDS TOMATOES FOR EACH QUART JAR…HALF THIS AMOUNT IF USING PINT JARS.
BOTTLED LEMON JUICE OR WHITE VINEGAR
SALT OPTIONAL
FIRST YOU WILL NEED TO PEEL THE TOMATOES. DIP THEM INTO BOILING WATER FOR ABOUT 30 TO 60 SECONDS OR UNTIL SKINS START TO CRACK. REMOVE FROM BOILING WATER AND IMMEDIATELY PUT THEM IN COLD WATER TO STOP ANY COOKING PROCESS. I JUST USE A BIG BOWL THAT I PUT WATER AND ICE IN SO THE TOMATOES COOL PRETTY QUICKLY.
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TellingBird
Moderator
Village Elder
If no answer, send "Smoke Signal"! Wink*
Posts: 2,417
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Post by TellingBird on Sept 9, 2005 3:00:35 GMT 9.5
SLIP OFF SKINS; TRIM AWAY ANY GREEN AREAS BAD SPOTS ETC. CUT OUT CORE. LEAVE TOMATOES WHOLE OR CUT INTO HALVES OR QUARTERS. ADD 2 TABLESPOONS BOTTLED LEMON JUICE OR WHITE VINEGAR TO EACH QUART JAR. ADD ONE TABLESPOON TO EACH PINT JAR.
PACK PEELED WHOLE OR CUT TOMATOES INTO EACH JAR LEAVING A 1 /2 INCH HEADSPACE AT TOP. LADLE A LITTLE HOT WATER IN JAR MAKING SURE TO LEAVE HEADSPACE. ADD 1 TEASPOON SALT TO EACH QUART JAR, 1/2 TEASPOON TO PINTS. REMOVE AIR BUBBLES FROM JAR BY RUNNNING A NON-METALLIC SPATULA OR A SILVER KNIFE BETWEEN TOMATOES AND JAR; PRESS BACK GENTLY ON TOMATOES TO RELEASE TRAPPED BUBBLES. REPEAT PROCEDURE 2 OR 3 TIMES AROUND JAR.
WIPE RIM AND THREADS OF JAR WITH A CLEAN, DAMP CLOTH. REMOVE LID FROM HOT WATER WITH TONGS. PLACE LID ON JAR RIM THEN SCREW DOWN EVENLY AND FIRMLY WITH METAL BAND, JUST UNTIL RESISTANCE IS MET.
AS EACH JAR IS FILLED PLACE IT IN THE HOT WATER IN THE CANNER. THE JARS SHOULD NOT TOUCH EACH OTHER. WATER IN CANNER SHOULD BE KEPT AT A SIMMER NOT BOILING OR JARS MIGHT CRACK WHEN PLACING THEM IN THE WATER.. WATER LEVEL MUST COVER THE TWO PIECE CAPS ON THE JARS BY 1 TO 2 INCHES. BRING WATER TO A BOIL . ONCE THE WATER BEGINS TO BOIL PROCESS PINTS 40 MINUTES AND QUART JARS 45 MINUTES. REMOVE JARS FROM CANNER AFTER COOKING TIME AND SET THEM UPRIGHT NOT TOUCHING EACH OTHER. DO NOT RETIGHTEN BANDS. LET COOL 24 HOURS. YOU WILL HEAR THE LIDS POP AND KNOW THEY ARE SEALED.
YOU CAN CHECK LIDS FOR A SEAL BY PRESSING ON THE CENTER OF EACH LID (AFTER THEY ARE COOLED). THE CENTER SHOULD BE PULLED DOWN AND NOT FLEX. AS THE LIDS DO THIS YOU WILL HEAR A LITTLE POP SOUND.
STORE JARRED TOMATOES IN A COOL DRY PLACE. THEY ARE GOOD CANNED LIKE THIS FOR A YEAR .
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Post by nutmeg on Sept 9, 2005 4:22:35 GMT 9.5
Wow TB you do this kind of stuff... are you in touch with your feminine side ?
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