† Requires Javascript
Copyright © 1997-2009 Demand Media. All rights reserved.
|
| Member | Message |
|---|---|
 |
Posted: Jun/16/2008 2:53 AM PST
Those look yummy. A ritual I'll be doing this week. I went to a pick your own yesterday an picked 3 5 gal bucket fulls. Just couldn't wait on mine that are taking forever. But they'll get ready sooner or later. They won't go to waste thats for sure. |
 |
Posted: Jun/16/2008 7:17 AM PST
I just purchased a "canning kit" on the lehmans web site. Unfortunately, it's on back order...so, it will be a while before I get to use it. I was wondering if you could describe the process for me. It looks as though you boil the tomatoes while already in the jars.. |
 |
Posted: Jun/16/2008 9:54 AM PST
Quote: Originally posted by damethod It looks as though you boil the tomatoes while already in the jars..That's the "canning" process after the food was cooked and processed to get them in to the jars. Here's a good reference to read that gives some good basic information: http://www.homecanning.com/can/ALBasics.asp |
|
|
Posted: Jun/24/2008 5:39 PM PST
Received the kit today. It came with a great book that has a ton of recipes. I'm eager to get started. It'll probably be a good month before I do..but I'll post some pics when I do. |
 |
Posted: Jun/19/2009 6:29 AM PST
This is the recipe for canning tomatoes that's been used at least 3 generations in my family: 5 gallons whole tomatoes pickling salt 1. Blanche tomatoes so that the skin just slides off. You will know they are ready when you see the skin start to make small cracks. 2. Put tomatoes (whole, in halves, fourths, or however you prefer them) in large pot and bring to a rolling boil. 3. Fill sterilized jars with tomatoes and add 1.5 tsp salt to every quart. 4. Seal with hot lids and rings. We find that they seal better if we turn them upside down immediately after sealing them. 5. Tomato juice can be made the same way if the hot tomatoes are blended or processed in food processor until liquified. Note: some people process their tomatoes in a hot water bath. This doesn't hurt anything; however, no one in my family does it that way and we have never had any trouble. If you are a novice canner, it might be a good idea to process for 10-15 minutes in the hot water bath. It is not necessary if your tomatoes are boiling when you fill the jars and you immediately seal them, however. |
 |
Posted: Jul/10/2009 11:34 AM PST
I've heard that only certain types of tomatoes are good for canning. Something about acid levels. Is this true? And if so, what types are good for canning.? |
|
|
Posted: Jul/10/2009 8:59 PM PST
Not really true. All tomatoes can be canned and has nothing to do with acidity, but today's hybrid tomatoes are less acidic as a result of breeding to make a better tomato. For this reason all published and tested recipes by the food scientist authorities require the addition of bottled lemon juice to increase the acidic level. When canning only published and tested current recipes should be used, such as found in the Ball Blue Book or on the website of the National Center for Home Food Preservation. |
|
|
Posted: Jul/15/2009 5:28 AM PST
ahh, see that's what I told my mother in law but she insisted that I was wrong. Maybe I should refer her to the website. Thanks dude. |
|
|
Posted: Jul/16/2009 10:03 AM PST
If she does canning, buy her a brand new copy of the "Ball Blue Book Guide To Preserving" which is the 100th year Anniversary 2009 issue. http://www.freshpreserving.com/pages/home/2.php?pi d=258&product=285 |
|
|
Posted: Aug/21/2009 9:54 AM PST
Can I use the jars with the single lid that I have saved from the store for canning, or should I just go and buy a whole canning kit and use my saved jars for making candles or something? |
† Requires Javascript
Copyright © 1997-2009 Demand Media. All rights reserved.
