I've learned how to can and freeze from Mark's family. This is his grandmother's short cut. In all of my years of canning, I can only recall of one jar which didn't seal well and spoiled. No need to use a canning presser cooker. This is where my friend complained as to how time consuming it was to just can 7 quarts of tomatoes. The heat from the canner and also the waiting until the canner would cool off; which is about an hour before one can open the canner. This process eliminates most of this. Of course, the heat will be there, but not the wait.
Now, this method won't work if you want whole tomatoes, for as you boil them they will fall apart. Also if you are not experienced in canning foods, I would recommend you start with the hot water boiling or the canning presser cooker method first as to accustom yourself with canning tomatoes.
~ Wash, water bath, and peel tomatoes as directed by your canning book.
~ Prepare all jars and lids, making sure they are well sterilized. (It's extremely important that all jars and lids are well sterilized and hot, this helps in eliminating any cause for tomatoes to spoil).
~ Keep jars warm. I have found the easier way to do this, is to keep hot boiling water in them while I tomatoes are boiling.
~ Use a very large pot and let your tomatoes boil for a good 15-20, (gentle, rolling boil). It’s important for tomatoes to boil very well, as to kill all bacteria. I also remove the foam formed as the tomatoes boil.
~ Pour them into prepared hot jars, add canning salt, I also like to add 1 tsp lemon juice to each quart(for preservation sake). Wipe jars well, and seal them. There you have it all done. Make sure all jars are sealed well before storage.
Here is an excellent link canning and freezing. I love this link for she gives many pictures on how-to. http://www.pickyourown.org//tomato_recipes.htm
Posts
