Tomato season is upon us. This is the recipe we will try this weekend.
Ingredients and Tools
- 1 hot water bath canner
- 7 quart jars
- 1 quart tomato juice
- 1 medium sized pot
- Thermometer – reads 150-200 easily in liquid
- 20 pounds of tomatoes, stems removed (plus 3# more for tomato juice)
- Heat canner to a boil.
- Prepare ice bath in medium sized bowl.
- Heat tomato juice to warn, below a boil.
- With small pairing knife, slit tomatoes and slide off skins
- Remove tough core pieces (they do a lot of crunches on the vine)
- If doing quartered tomatoes, then cut accordingly. If not, then, well, you can skip this step, can’t you?
- Fill each jar with tomatoes, then fill up the rest of the jar with juice.
- Can, baby, can.
- Process 40 minutes. Make sure not to have the canner at a boil, but under 200 degrees F. Less of a canning time will possibly result in spoilage (popped up lids), so don’t skimp on this. Also, these are full of air, so don’t bring the water to a full boil. The jars will float to the top, bounce around and possibly break if that happens.
Adopted from Pickyourown.org and a smattering of other sources.
Yields 7 quart jars.
This was our first attempt at tomato filling. Why add the juice when we can just stuff more full tomatoes? I’m not really sure.