Village Canned Tomatoes

Original Recipe from:  Kay Johnson-Tomblin

I was raised in the city and have lived my adult life in the suburbs on the edge of country.  Being able to buy fruits and vegetables right at the farm stand has given me an appreciation for freshness.  Growing up listening to my grandmother’s stories about growing her gardens and then “putting it all away” to eat throughout the year, gave me an interest in canning and preserving.  When I was 18 years old I decided to give canning tomatoes a try.  I thought to myself, “How hard could it be?”  Well, I found out three things.  First, it’s not hard at all.  Second, nothing beats fresh canned tomatoes.  Third, I love canning.

If you are a novice to canning, tomatoes is a great place to start.  You can do the entire process all by yourself, or have a great time working with another person or more on the project.  Canning can be a real family affair and fun for all.  You’ll enjoy every jar and remember how much fun you had canning last summer.  Create Memories….Create Goodness!  Enjoy

See my Canning Tomatoes Story

Ingredients

1/2 bushel ripe Tomatoes.  Firm, plump, fully ripe, and un-bruised.

Salt

Pint glass canning jars

Jar rings and lids

Canner (Water Bath or Pressure Canner)

Directions

Wash Tomatoes thoroughly to remove any dirt. 

Tomatoes must be peeled.  The easiest way to peel tomatoes is to plunge them in boiling water for about 30 seconds.  Then plunge them in icy cold water.  The peels will come off very easily.  Core Tomatoes with a sharp paring knife, removing any blemishes you may find.

Cut Tomatoes in 1/8^th’s 1/4’s or diced.  Place in an 8-10 quart pot.  Heat until juice starts to flow.  Add onions and green peppers if desired. 

Fill hot, clean jars with Tomatoes, pressing down with a spoon for good full jars.  Note:  It is best to use a canning funnel when filling jars.  Fill jars to within 1/2 inch from the top with juice. 

Add Salt:  1/2 teaspoon per pint.  Wipe any jars with juice on the rims with a clean, damp cloth.  Place jar lids and rings on each jar, per manufacturer’s directions. 

Seal and process jars. 

Boiling Water Bath:  Fill canner half-full with water and heat on high to just before a boil.  Set each filled jar into the canner, making sure jars don’t touch.  Add additional hot water until water is 1 inch over jar tops.  Cover; bring to a vigorous boil.  Reduce heat to maintain a gentle boil.

Process jars in boiling water bath 40 minutes (45 minutes for quarts).  Start timing when water returns to a boil after adding jars.  Note:  High altitudes, add an additional 2 minutes of cooking time for every 1,000 feet above sea level. 

Pressure Canner:  Add 3 quarts of water to the canner.  Add filled jars.  Secure lid on canner.  Heat on high until pressure builds; reduce heat to maintain steady pressure.  Process at 10 pounds of pressure for 25 minutes.  Note:  Check your canner’s instruction book for processing instructions for high altitudes. 

Note:  Adding 2 tablespoons White Vinegar to your water will prevent lids from discoloring during the processing stage.

After processing remove jars from the canner and place in a location where they will not be disturbed for 24 hours.    After cooling, check seals by pressing down on the center of each lid.  If the lid does not move, it is properly sealed.  If the lid moves, it is not properly sealed.  Note:  Store any unsealed jars in the refrigerator until using them, they are still safe to use.