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By  Laura Schmidt  On

Bottle tomatoes now for spaghetti sauce chili and more

Bottling tomatoes is not a complicated process, although it will require 4-6 hours or more depending on the quantity you choose to bottle.  Like I always say, sacrifice one day and you will be be able to enjoy your work for 364 days of the year!  Stewed tomatoes are a “cold-pack” process meaning that you put the tomatoes in the jars raw, then they cook while they are processing in a boiling water bath canner.  The Ball Blue book instructs to wash, core and blanch the tomatoes, then slip the skins and they are ready to be put into clean pint or quart jars.  First, add 1 Tbsp. lemon juice and 1 tsp salt to each jar, then pack as many tomatoes as possible into the jar(a funnel makes this easier), leaving a 1 inch headspace.  Remove air bubbles.  Boil lids to soften the seal and wipe the surface of the bottle lip to remove anything coming between the lid and the jar.  Now adjust the lid and ring and tighten.  Ready to process in a boiling water bath!  Place jars in cold or luke warm waterbath, then bring to a boil.  Continue medium high heat to maintain a rolling boil for 1 hour and 25 minutes.  After the allotted time has passed, turn off heat and remove jars from water bath.  Allow to cool for 24 hours to ensure a tight seal.  And your done!  Enjoy your homemade tomato based recipes!

 

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