Tomato Products
Source of Recipe
Busy Person's Guide to Preserving Foods
Canning Tomato Puree: Wash, core and quarter tomatoes; puree in food processor and strain. Heat puree to boiling and boil for 5 minutes. While puree is heating, preheat water in boiling water bath canner and jars. Pour hot puree into jhated jars and leave 1/2" head space. Add lemon juice (1 tbl. per pint, 2 tbl. per quart). Can also add salt (1/2 tsp per pint, 1 tsp. per quart). Load canner and process: pints for 35 minutes, quarts for 40 minutes.
Canning Raw-Packed Whole Tomatoes: Begin heating water in blancher, boiling water bath canner and tea kettle. Wash tomatoes. Refill sink or large pan with cold water. Drop tomatoes in boiling water, a few at a time. Scald for 30 seconds. Remove to cold water. Lift tomatoes from cold water, peel and core. Add lemon juice )1 tbl. per pint, 2 tbl. per quart) to each hot jar. Pack tomatoes in tightly, leaving 1/2" head space. Add boiling water or jice if needed to leave 1/2" head space. Add salt if desired (1/2 tsp per pint, 1 tsp per quart). Load canner and process: 40 minutes for pints, 45 minutes for quarts.
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