Canning tomatoes is not hard at all. At first, I was a little hesitant to start canning. Now it is just like cooking…a little.
Our tomato crop was not very good this year due to a lot of rain. I only have four quarts that I was able to process for salsa. My goal is to use all 12 quarts that I have so that we have enough for chili, spaghetti, and pizza sauce.
Not this year. Maybe next.
After reading ALOT of canning books and actually starting my own process it goes pretty quick.
Step 1: Wash all tomatoes, jars and lids. SEPARATELY.
Step 2: Start the water warming in the canner. Only fill it half full.
Step 3: Set the utensils for canning out, put the tomato pot on the stove, and prepare the food processor (wipe it down). I always wipe everything off before I use it.
Step 4. Cut up the tomatoes and put into the processor.
Chop up finely almost to a soup. Add to the pot and start it at med. to cook.
Step5: After processing all of the tomatoes cook them on med for 30 min.
Step 6: Using the canning utensils add them to the jars that you have washed. (I keep a clean towel ready to wipe off any dripping).
Step 7: Put the jars into the canner holder upside down, and place them in the boiling water. Add 30 minutes to the timer. Clean up the tomato mess.
Step 8: Lay your jars out on the towel that is prepared and wait for the to “POP”. Count the pops so that a rough idea of how many processed will be known. TIPS: I do all of my tomatoes at once so that I clean that mess up once. If I have to use a separate bowl to hold up the processed tomatoes then I will clean that at the end.
**quick tip: run warm dish water with detergent and soak dishes as as used.
After each batch finishes canning (about 3or 4) at a time then I set them on a clean towel and wait until they cool to label and put into the cabinet.
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