garden:preserve:canning:tomato
Differences
This shows you the differences between two versions of the page.
| Next revision | Previous revision | ||
| garden:preserve:canning:tomato [2014/09/21 18:21] – created davidbac | garden:preserve:canning:tomato [2014/09/24 14:50] (current) – davidbac | ||
|---|---|---|---|
| Line 1: | Line 1: | ||
| + | ===== Tomato canning procedure ====== | ||
| + | The process we have standardized on is: | ||
| + | |||
| + | - Wash and clean tomatoes | ||
| + | - Blanch for 1 minute in boiling water | ||
| + | - Drop into ice water for one minute | ||
| + | - Move tomatoes to a cutting board where we: | ||
| + | - Lop off the top | ||
| + | - Cut in half or quarter (except for smaller tomatoes) | ||
| + | - Cut out any green part in the center | ||
| + | - Peal off the skin | ||
| + | - Save in a bowl | ||
| + | - Stuff and mash tomatoes into sterilized jars. | ||
| + | - Fill to a point with liquid (water or tomato juices) | ||
| + | - Seal with the lids | ||
| + | - Cook in boiling water (35 minutes for pint, 45-50 minutes for a quart) | ||
| + | - Remove and allow jars to seal (top goes “ping” when it’s done | ||
| + | - Allow to cool | ||
| + | - Wash jars and store in the canning cabinet | ||
| + | |||
| + | Here's our [[garden: | ||