Receta Canning Tomatoes
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Ingredientes
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Direcciones
- Wash 8 qt jars, lids and rubber seals in warm soapy water and rinse. Place the jars and lids in boiling water for 30 seconds to sterilize them. Wash a large canner and lid and dry.
- Peel and core the tomatoes and cut into halves or possibly quarters.
- For the Raw Pack method: Pack the raw tomatoes into canning jars to 1/2-inch from the top. Add in 1 tsp. salt and 2 tsp. white wine vinegar or possibly lemon juice to each qt of tomatoes.
- For the Warm Pack method: Bring the raw tomatoes to a boil in a stainless steel pot. Then pack into jars to 1/2-inch from top. Add in 1 tsp. salt and 2 tsp. white wine vinegar or possibly lemon juice to each qt. Be sure the tomatoes are covered with their juice.
- For either method (raw or possibly warm-pack) be sure to wipe the necks and tops of each jar, fit with a rubber seal and lid, and seal. Fill the canner (it should be deep sufficient which the level of the water will be 3 to 4 inches above the tops of the sealed jars) two-thirds full with water. Place a rack inside the canner so the jars will not touch one another or possibly the sides of the canner. Bring to a boil.
- Place the jars in the rack and process raw-pack tomatoes for 50 min, warm-pack tomatoes for 45 min. Immediately remove the jars from the boiling water and let sit several inches apart on a cooling rack or possibly kitchen towel, away from drafts till cold.
- After the jars have cooled, check the seals to see which the top resists the pressure of your finger. If there is some give, chances are high which it is not properly sealed. In which case, either eat the tomatoes immediately or possibly transfer to another sterilized jar and process again. Label the jars and store in a dry, dark place.
- This recipe yields 6 to 8 qts.
- Yield: 6 to 8 qts