*** CANNING TOMATOES THE DURDEL WAY
Source of Recipe
Mona M
CANNING TOMATOES THE DURDEL WAY
WASH THE JARS AND MAKE SURE THEY ARE RINSED GOOD. KEEP THE JARS WARM BEFORE PACKING..
WASH THE TOMATOES AND DIP INTO BOILING WATER UNTIL THE SKINS ARE EASLY REMOVED.
AND CUT UP AND PUT INTO JARS
ADD 1 SORT HEAPING TSP. OF SEA SALT OR CANNING SALT. ADD CHEMICAL OR VINEGAR TO THE TOMATOES. AND PACK THEM IN TIGHT AND GET ALL THE AIR POCKETS OUT. WASH OFF THE TOPS OF THE JARS , PUT LID OR FLATS ON AND THEN SCREW THE LIDS DOWN TIGHT BUT NOT FORCED.
fOR THE PRESSURE COOKER PUT COLD WATER IN (2 QTS)
GREASE THE RUBBAER GASKET ON THE TOP. PUT JARS IN RACK AND PUT IN THE COOKER, TURN ON THE HIGH HEAT AND LET THE STEAM COME OUT AT FULL FORCE AND THEN PUT THE ROCKER STOPPER ON AND WATCH UNTIL THE TEMP. GAUGE SHOWS 5 LBS. AND KEEP IT THERE FOR 10 MINUTES. Keep your eyes on the gauge DON'T LEAVE IT FOR A MINUTE ...tURN OFF THE HEAT AND PULL OFF THE BURNER AMD LET COOL UNTIL THE GAUGE SHOWS 0.....TAKE OFF THE ROCKER STOPPER OR GAUGE AND OPEN THE LID AWAY FROM YOU. REMOVE THE JARS AND SET THEM SO THEY ARE IN NOT A DRAFT OR TOUCHING ONE ANOTHER.....
DON'T TOUCH THEM FOR AT LEAST 12 HOURS AND THEN CHECK TO MAKE SURE THEY ARE SEALED GOOD AND TIGHT, REMOVE THE BANDS AND WASH THE JARS OFF. YOU CAN THEN DATE WITH A BLACK MARKER THEM AND PUT THEM IN STOAGE......
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