Things you need: Canning jars, lids, rings, canning pot, basket that holds the jars, tongs, pot holders or mitts, and towel to place the hot jars on while they cool.
Depending on the size jars you use put enough water in the pot to cover the jars. Remember, the more jars you put in the more it will displace the water. You may want to test this before you start to boil the water. After you do pot the pot on the stove and let it come to a boil as you work on the tomatoes. It is boils before you are done with them you can turn the heat down so it keeps the water hot. Most canners hold 7 jars, so that you can be canning 7 at a time while working with the rest of the tomatoes.
Cold or raw pack:
- Now about canning jars: You need to use Mason jars or Ball canning jars. Don't use a jar you bought sauce, mayonnaise, pickles, or some other food item in. They may not seal well. Have the jars washed in hot soap and rinsed and waiting.
- Boil the appropriate sized lids and have the rings washed and ready as well.
- Wash tomatoes and look them over. Make sure there are no spoiled spots on them –– no culls. A little spot, even though you cut around it will cause canned tomatoes to rot and pop the lids. So lay those aside, you can still do something with them. I will talk about that after this.
- You can either peel the tomato or not. I have done both.
- Cut them in quarters.
- Place them in the sized canning jar you wish to use leaving 1/2 inch head space.
- Place on lids and secure with the rings.
- Place the jars in the canner, in the basket and lower it into the water. Take precautions that you don't get burned. Wear hot mitts to do this. Place the lid on set timer for 45 minutes.
- Remove from hot water bath with tongs on to a towel. Let cool and you will hear the wonderful pop, pop, pop as each can cools and seals. Some take longer to do this. If a jar or some jars do not seal re-do using a new lid or use that jar right away.
Follow instructions above except put in a pot and boil tomatoes for 5 minutes. Pure into hot jars using a wide-mouth funnel. Leave 1/2 inch head space and process in hot water bath for 15 minutes.
Now for those culls! They are still usable, but you will have to freeze them. You will need freezing containers, and a ladle. Here is the process:
- Wash the tomatoes and cut out the bad spots. If a tomato is just to bad throw it away.
- Put tomatoes in a pot to be boiled
- Boil for 5-8 minutes.
- Ladle into freezer boxes leaving 1 inch head space
- Seal lid into place and freeze in your freezer.
Here is another soup from the Prewitt kitchen and OH is it yummy!!!
Wash and cut tomatoes and put in a food processor:
|This recipe is made for one so add more ingredients for the number of people you are serving.|
|Looks like tomato juice!!|
Pour into a sauce pan:
salt and pepper to taste
a handful of graded cheese, use your favorite!
and 1/2 cup of heavy whipping cream (the liquid in a card-board container, not the whipped cream.)
Heat through, pour into a bowel and thoroughly enjoy!!!