The Bell Canning Book 1960:
Blanch tomatoes about 1/2 minute, then dip into cold water and drain.
Cut out core, remove skins, trim off any green spots.
Cover with hot juice or press tomatoes until space fills with juice.
Leave 1/2 inch head space.
Add 1 tsp. salt.
Run a knife between tomatoes and jar to remove any air.
Wipe top and threads.
Put dome lid on jar.
Screw band tight.
Put jars in hot (not boiling) water to cover.
Process pints 35 minutes; quarts 45 minutes at boiling.
Let jars stand about 12 hours, then the bands can be taken off, if you want to.
If dome lid is down or stays down when pressed, jar is sealed.
Blanch tomatoes about 1/2 minute, then dip into cold water and drain.
Cut out core, remove skins, trim off any green spots.
Cover with hot juice or press tomatoes until space fills with juice.
Leave 1/2 inch head space.
Add 1 tsp. salt.
Run a knife between tomatoes and jar to remove any air.
Wipe top and threads.
Put dome lid on jar.
Screw band tight.
Put jars in hot (not boiling) water to cover.
Process pints 35 minutes; quarts 45 minutes at boiling.
Let jars stand about 12 hours, then the bands can be taken off, if you want to.
If dome lid is down or stays down when pressed, jar is sealed.
Thanks for the recipe Mom!
1 comment:
Just in time...my Mom is bringing us up a bushel of tomatoes! We always dry some in the dehydrator too but those don't last very long because they are sorta like potato chips!
Most of ours will probably stay green but there is a big tomato jungle out there this year!
ps. We haven't had bears in the yard (that have left any sign anyway) but they are in the swamp behind out house for sure.
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