===== 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:preserve:canning:tomato:gallery|photos of our tomato canning process]].