Tomatoes Packed In Own Juice Canning Food

TOMATOES - PACKED IN OWN JUICE (CANNING)

Steps:

• Place tomatoes in a wire basket and lower into a large saucepot of boiling water.
• Blanch tomatoes 30 to 60 seconds or until skins start to crack.
• Remove from boiling water.
• Dip immediately into cold water.
• Slip off skins; trim away any green areas; cut out core.
• Leave tomatoes whole or cut into halves or quarters.
• Add 1 tablespoon of bottled lemon juice to each pint jar, or 2 tablespoons of bottled lemon juice to each quart jar.
• Pack tomatoes into hot jars, pressing gently on tomatoes until the natural juice fills the space between tomatoes, leaving 1/2 inch headspace.
• Add 1/2 teaspoon salt to each pint jar, or 1 teaspoon of salt to each quart jar, if desired.
• Remove air bubbles.
• Adjust two-piece caps.
• Process pints and quarts 1 hour and 25 minutes in a boiling-water canner.

CANNING TOMATOES RAW PACK

Steps:

• Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works. See full water bath canning instructions here.

TOMATO JUICE - CANNING

Steps:

• Core and peel tomatoes (Often, the day before, I will wash and core the tomatoes and freeze them first. Then just dunk them in a sink full of hot water and the peel falls right off). UPDATE: This year I didn't even bother to peel them, just core them and continue. The peel will come out in step 4.
• Place the tomatoes in a large stock pot and as you fill it, bring them to a rolling boil, stirring regularly (They will burn if you don't). I usually squish the first few with a potato masher to cover the bottom of the stock pot with liquid in order to get the boiling process kick started.
• Sterilize your jars (I do this in the dishwasher).
• Once you have all your tomatoes in the stock pot and boiling up a storm, ladle them into your food mill and grind out the mixture into pots, scraping the good stuff off the sides of the cone into your juice.
• Throw out the remaining pulp and return the juice to the stock pot.
• Bring back to a rolling boil.
• Add salt. (I usually add 1 tsp to each litre/quart). This is optional of course.
• Pour into jars leaving 1/2 inch air space.
• Place jars into canner and boil for 25 minutes.
• DONE!