Canning Tomatoes Recipes
CANNING TOMATOES
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 6 one-quart jars
Number Of Ingredients 3
Steps:
- Bring a large pot of water to a boil, and blanch tomatoes, in batches, for 30 seconds. When cool enough to handle, peel, core, and halve. Work over a strainer set over a bowl to catch the juices, and remove the seeds.
- Add 1 teaspoon salt and 2 basil leaves to each jar. Place tomatoes, cut sides down, in jars. Use a knife or spatula to remove air bubbles or extra space. Press down on the tomatoes to compact, and fill jars with the reserved tomato juice to within 1/2 inch of the rim. Wipe the rim, put on a hot lid and screw top, and transfer jars to the hot water. Repeat until all jars are filled and water covers them by 1 to 2 inches. Bring water to a boil, cover, and process for 45 minutes. Remove jars from pot, and let cool 24 hours. Test seals.
CANNED TOMATOES
This recipefor canned tomatoes provides an ideal way to enjoy the taste of peak-of-the-season tomatoes once summer is gone. The tomatoes are peeled, seeded, and fit into jars, which are then processed in a hot-water bath and allowed to cool.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 6 quarts
Number Of Ingredients 3
Steps:
- Prepare an ice-water bath; set aside. Bring a large stockpot of water to a boil. Score an X in the bottom of each tomato. Boil tomatoes in batches until skins begin to split, 1 to 2 minutes. Transfer to the ice-water bath; let cool slightly. Peel, core, and halve tomatoes. Working over a sieve set in a bowl, remove seeds. Discard seeds, and reserve juice.
- Add lemon juice, if using (see note above), 1 teaspoon salt, and 2 basil leaves to each of 6 hot, sterilized 1-quart jars. Fill jars with tomatoes, cut sides down, compressing with a rubber spatula to remove air bubbles. Add reserved juice, leaving 1/2 inch space in each jar's neck. Wipe rims of jars with a clean, damp cloth; cover tightly with sterilized lids and screw tops. Transfer jars, using tongs or jar clamp, to the rack of a large canning pot filled with hot water; cover with water by 2 inches. (Jars should be spaced 1 inch apart, and should not touch sides of pot.) Cover; bring to a boil. Process jars in gently boiling water for 45 minutes. Transfer to a wire rack; let cool 24 hours. Press down on each lid. If lid pops back, it is not sealed; refrigerate unsealed jars immediately, and use within 2 weeks. Sealed jars can be stored in a cool, dark place up to 1 year.
CANNING TOMATOES
You can use this recipe to can any amount. I sometimes do only 1 quart (if that's all the ripe tomatoes I have on hand). I have been making this recipe for almost 40 years and my Mother and Grandmother did it the same way for many, many years, and my Mother-in-law has been doing it this way for almost 70 years. While some folks advocate adding acids, I don't do this. I never have and never will put lemon juice in my tomatoes. I put a teaspoon of canning salt in each quart PERIOD. I have yet to "lose" a jar of tomatoes and nobody has ever gotten sick or died from them either. You can be assured that this recipe is tested, tried and true. [Editor's Note: recipe was updated to use cold pack method 6/27/03]
Provided by Lali8752
Categories Vegetable
Time 40m
Yield 1-15 quarts
Number Of Ingredients 2
Steps:
- Dip tomatoes in boiling water for 30 seconds or so.
- Take out and immediately put into iced water.
- I fill one side of the sink with the ice water, use the other side to drain them.
- This helps to get the skins off.
- Remove core and skins and cut in half or if large tomato cut into quarters.
- pack them tightly into jars.
- Add one Teaspoon canning salt to each Quart.
- set in water bath and process for 30 minutes.
- let cool.
Nutrition Facts :
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