Home Grown Canned Tomatoes

Tomatoes are probably the easiest thing to can. It is the "Start with This" first step into canning. I started this blog so that my kids will have all of my recipes and when I am gone they can look back and see all the recipes that I used to make all the things that they loved. So.. with that in mind I am going to post the recipe for Home Grown Canned Tomatoes. 

Home Grown Canned Tomatoes

Several Lbs. Red Ripe Tomatoes

Boiling Water

Clean Sterile Jars

Hot Lids and Screw Bands

Sink with Ice water

Caner

1 Tsp. Vinegar (Optional)

To prepare Fruit.. 

In a bowl Rinse Fresh Fruit to remove any dirt or spoil spots or bruising. In a large stock pot fill 1/2 way up with water and bring to a rolling boil. With a sharp knife make an "X" on the bottom of each tomato and place in the boiling water. In your clean sink have Ice water prepared to cool off the fruit. Within just a few min. you will see the skin of the tomato start to split. When this happens quickly take out of the boiling water and place in the ice water to stop the cooking process. You will need to make sure that the water in your sink is constantly having cold water added or otherwise you will have warm water very quickly. I usually do all my tomatoes that I am working on all at once and so you don't have this process going while you are trying to do some other step. When you have finished doing this step with the boiling water you will want to have your clean/sterile qt or pt jars ready. Depending on what type of tomatoes you are using you will want to add the Tsp. of vinegar to the bottom of the jar. If you are using a Beefsteak/ Big Boy/ Early Girl you will not need to add the vinegar. Roma's are one variety that you will need to add the Vinegar too.

Adding to Jars..

With a sharp knife cut out top out of tomatoes and peel off all the skin that you can. If you have followed the previous step you will not have a problem with the skin coming right off. With knife in hand... quarter and then quarter again and add to jars. If you do not want stew tomatoes you will want to quarter them and place them in a blender or food processor to remove the chunks. When the jar is full, take a long knife or a bubble release and make sure that all the air pockets are out of the jar. Leave at least a 1/2" from the top rim or a little more. With a small cup of water dip your finger in the water and wipe down the rim of the jar to remove all the tomato that may have gotten on the rim. If you skip this step you will have problems with your jars staying sealed.  Place hot lids with careful attention to not touch the rubber sealing, and screw hot rings on tight and set to the side. 

Hot Water Bath....

In a caner with a liner or board in the bottom fill with cool to lukewarm water. Fill about 1/2 way or a little less and add your jars. Depending on the size of your caner you will not want to lift the caner with all the water and jars. I use a pitcher to finish off the water. Fill caner over the top of your jars until you can place your pointing finger down on the top of the lid and the water level hits at your first knuckle. Turn Caner on high and bring to a boil. When a rolling boil has been achieved set timer for 20 minutes. When timer goes off remove from hot water and let cool on a towel on the counter.  Let rest there for 24 hours to insure sealing. If a jar does not seal.. Place in the fridge and use within a week.