Canned Tomatoes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: San Marzano or Plum Tomatoes (very ripe is best) - see notes
Salt
fresh basil
Make yogurt size containers of ice or use cubes
Mason Jars, Canning Pot, knife, wooden spoon, 2 colanders
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Directions: |
Directions:Remove stems
Clean tomatoes well
Put in hot boiling water for 30-45 seconds
Remove and put in a bucket of iced water
Peel the skins
Let drain in a colander
Cut tomatoes in half and with fingers remove the seeds and then core
Put in another colander
Put tomatoes in the jar and use the end of a wooden spoon to push them down without crushing; avoid gaps
Fill ½ inch from the rim
Clean the rims, secure the lids and put in a water bath; cover jars with 1 inch of water over the top
Bring water to a boil and boil for 45 minutes
Let cool
Optional: may add a little salt and a few leaves of fresh basil to each jar |
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Personal
Notes: |
Personal
Notes: 3 ½ lbs. Tomatoes per quart size mason jar
Don’t put an X in the tomato - this avoids excess water in the fruit
If using a round tomato, slice in half, squeeze out seeds and water and core. If large, then quarter rather than halve
60 lbs of tomatoes = about 20 jars
Timing: for 60 lbs and 3 people - ½ hour to blanch and peel, ½ hour to cut; ½ hour to drain - 1 ½ hours then 45 minutes to process
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