Friday, July 18, 2014

Simply Canning Tomatoes

Canned Tomatoes
I know that you probably wouldn't consider this a recipe, however, it's canning time around here!  We have tomatoes coming out of our ears, and we can't eat them all at once.  Well, we could but then we wouldn't have any for later.  Anyhow, you will find that canning tomatoes is probably the easiest food you will ever can. I started off with about 18 small to medium sized tomatoes and made close to 7 pints.  The process is as follows:

In your canner, go ahead and start to sterilize the jars you will be using.  You will also need a deep pan for boiling the tomatoes and a large bowl of ice water to dunk them in afterwards.  Once you have these things in place, you can begin the process.  Bring the deep pan of water to a boil and place in your tomatoes.  You will leave them to boil for about 1 minute.  Next, you will remove them from the pan and place them in the ice water.  You should then be able to slide off the skin easily.  Also, make sure to cut out the small hard core.  After that, you will just snugly stuff them inside the sterilized jars along with 1 TB of lemon juice per pint, leaving about 1/4 inch head space.  Wipe the rims clean and then place on the lids and rings.  Place the jars back into the canner and boil for about 30 minutes.  Remove and let them cool.  The lids should seal with a "pop" sound within the hour but could take up to 12 hours. You now have canned tomatoes!  How easy is that?  Easy squeezy!

Have a great weekend and check back with us on Sunday, when we will let you know what events/festivals are happening around Tennessee for the next weekend. If you missed this weekend's list, you can find the post on our blog from this past Sunday, July 13, 2014!

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