Sunday, August 30, 2015

Canned whole tomatoes

One of my favorite things to make is my fresh salsa. The recipe calls for whole tomatoes and since we have an abundance this year we ran two batches.

Canned Whole Tomatoes

6-10 pounds tomatoes (about a half of a 5 gallon bucket.

1. Clean tomatoes
2. Blanch them for 1-2 minutes. Depending on how ripe the tomatoes were. The riper they are the less time it takes to blanch them. 
3. Immediately put them in a ice bath.
4. The skins should immediately peel off. Save the skins and click here to see how to save skins.
5. Sterilize your jars and boil the lids.
6. Add the whole tomato to your jars. Pressing down pack it full, leaving about 1/2" head space. 
7. Put jars in a pressure cook. Allow them too cook for 25 minutes at 10 - 11 pounds pressure.
8. Remove jars and allow to sit at room temperature for 24 hours.