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Canning Tomatoes

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It’s coming to the end of the growing season here in Louisville and I have an abundance of tomatoes.  Because of the deer that have taken a liking to my back yard I am unable to have a garden like Natalie.  So instead I plant my tomatoes in a pot and place them on my deck.I have to say, this drives my husband a little crazy because before long they have taken over our deck making it look like a jungle!There are two things that I do with ALL these tomatoes!

1.  I make Salsa :-D

2.  I can the tomatoes.

Today I’d like to share with you how easy it is to can your tomatoes.  I use these all year-long in stews, chili and soups!

Alright so let’s get started!

First bring a large pot of water to a boil.  After you get the water rolling throw in as many tomatoes as you can and boil for 30 seconds. Immediately pull them out and place them in a bowl full of cold water.  The reason for this step is to help you get the skin off of the tomato.  They should slide right off.  Next you want to core the tomato by cutting out the place where the stem grew.  This is what they should look like at this point:Next you want to take your clean pint size jars and put 1/2 tsp salt in each one.  Then place your tomatoes in each jar but be careful not to overfill them.  I always leave space at the top.  Place your lids on and tighten.  Again, be careful not to over tighten.

If you do not have a canner you can pick one up for pretty cheap.  It’s just a large pot with a rack in it.  I fill with enough water to cover my jars completely.  Bring to boil and boil for 10-15 mins (but not over 15 min).  During this process the lids may loosen so as you pull the jars out tighten them with a rag.  Then I turn my jars upside down on a rag and let them cool.

Easy Peasy!

Make sure that your lids have sealed properly by pushing down in the very center of the lid.  If you hear the lid pop, then the jar did not seal.

Do you have any secrets to your canning methods?  We’d love to hear them!



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