garden:preserve:canning:tomato
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garden:preserve:canning:tomato [2014/09/24 14:27] – davidbac | garden:preserve:canning:tomato [2014/09/24 14:50] (current) – davidbac | ||
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+ | ===== 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: |