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How to can tomatoes


  • Author: Jenna
Scale

Ingredients

20 pounds of tomatoes
2 cups chopped fresh onions (then sauté or microwave them until they are soft)
3 Tablespoons of oregano
3  clove of garlic, minced
2 bay leaves
2 Tablespoons diced, fresh OR dried basil
1/4 teaspoon black pepper
2 tablespoons chopped celery (optional, may be too strong for some folk's tastes)     2 Tablespoons chopped red sweet peppers
2 teaspoon salt (optional - I don't put any in!)
1/4 cup lemon juice (helps to acidify it, not necessary if you have a pressure canner)
1/4 cup red wine (optional)


Instructions

1. Wash the tomatoes and get rid of the dirt. Now's the time when you want to start the boiling water for the jars. Hot food goes into hot jars. That's a good lesson I learned when canning.

2. Make a tiny x on the bottom of the tomato with a knife. You place these in boiling water for about 1 minute and the skin comes off super easy!

3. Move the tomatoes to an ice bath so that the skin is easier to peel.

4. Since the tomatoes are cold, we want to heat them up again. I cooked mine for about 10 minutes at a roiling boil.