CANNED TOMATOES

beautiful Roma Tomatoes from my garden,, best for canning tomatoes due to the meaty thickness of the tomato

also big beautiful tomatoes like better boy are great for canning

1. Set out all equipment and utensils needed. Fill large saucepan 2/3 full of hot water. Puton high to heat to boil.

2. Visually examine jars and sealing surfaces for cracks and sharp edges.. fill boiling water bath canner 1/2 full  of hot water. Put canner on to heat.

3. Wash jars and closures in hot soapy water. Rinse well. Leave jars in hot water until needed. Put lids in saucepan filled with water and place on stove top to simmer.

4. Select just enough tomatoes for one canner load. Make sure tomatoes are fresh, firm, and red ripe. don’t use ones with spots or growths. Wash and  drain.

5. Put tomatoes in wire basket and lower into boiling water in large saucepan … remove after about 30 seconds..

You will see the skins begin to split

plunge directly into waiting ice water

6. remove skins.. should slip off easily without effort

Cut out core (white hard membrane) out of tomato. . trim off any green spots. leave tomatoes whole or cut in half..

start packing your hot tomatoes into your jars

add 1 tablespoon bottled lemon juice to each pint jar, 2 tbsp bottled lemon juice to each quart jar.

and pour in the natural juice left over in jars

leaving 1/2 inch headspace add 1/2 tsp salt to each pint jar. 1 tsp salt to each quart jar if desired.

remove air bubbles by sticking flat stick down each jar.  WIPE rims and adjust two piece caps.

Process pints  in water bath at 40 minutes and Quarts at 45 minutes  in steady boiling water  … To process by Pressure Canner pints 10 minutes at 10 lb pressure and 15 minutes for quarts  at 10 lbs pressure.