how do you can tomatoes or preserve them?

Question

what is the difference between canning salt and regular salt.

thank you guys for all your help.

Answer 1

Canning Tomatoes
You can use this recipe to can any amount. I sometimes do only 1 quart (if that's all the ripe tomatoes I have on hand). I have been making this recipe for almost 40 years and my Mother and Grandmother did it the same way for many, many years, and my Mother-in-law has been doing it this way for almost 70 years. While some folks advocate adding acids, I don't do this. I never have and never will put lemon juice in my tomatoes. I put a teaspoon of canning salt in each quart PERIOD. I have yet to "lose" a jar of tomatoes and nobody has ever gotten sick or died from them either. You can be assured that this recipe is tested, tried and true. [Editor's Note: recipe was updated to use cold pack method 6/27/03]
tomatoes
canning salt (1 tsp. per quart)
1-15 quarts

1. Dip tomatoes in boiling water for 30 seconds or so.
2. Take out and immediately put into iced water.
3. I fill one side of the sink with the ice water, use the other side to drain them.
4. This helps to get the skins off.
5. Remove core and skins and cut in half or if large tomato cut into quarters.
6. pack them tightly into jars.
7. Add one Tablespoon canning salt to each Quart.
8. set in water bath and process for 30 minutes.
9. let cool.

Answer 2

Quarter the tomato and remove the core. Place in 1 gallon freezer bag and freeze. Will keep for about a year. Good for making soup.

You can cook the tomatoes after removing the skin. Do this by placing in boiling water for about 20 seconds, Remove from the water and skin them. Quarter the tomatoes and cook over low heat until the boil. Add a pinch of salt and 2 tsp. of vinegar.

Place in clean, warm mason jars. Cover with new lids and bands. Place in water bath (boiling water) which is deep enough to cover the whole jar(s). Boil for 20 minutes. This drives the air out. Remove from bath and let cool. The lid should "pop" down indicating the jar is sealed.

Good Luck.

Answer 3

In the back of any red checkered Better Homes and Gardens cookbook is a section on canning. I suggest you read it before you get started so you know the importance of keeping everything clean and sterile when using glass jars for canning. The reason lemon juice is suggested, a teaspoon in each jar, is because todays hybrid tomatoes do not have enough acid in them to prevent spoilage no matter how well you can them. Some variteties are more acidic than others so you may have luck or may not, I have gone for years not putting lemon jc. in and then had a year that alot of them spoiled because of a weaker acid variety of tomato. You can't taste the lemon jc. so it is not a big deal. Ball canning company makes a great canning cookbook and you can find it at all the book stores. Unless you have alot of tomatoes and no freezer, most people find it easier to drop their tomatoes in boiling water for about 5-10 minutes until the skins split on them then cool them in a sink of cold water and peel and put in containers in the freezer. Always leave a little room in the bags or boxes for expansion.

Answer 4

tomatoes are super easy to can
blanch cook the tomatoes which is putting them in boiling water a few min and then take them out and remove the skin. Pack into clean jars fill up with clean hot water. Add 1 tsp any kind of salt. seal and pressure cook or you can boil them if you have the right pan. Anyhoo depending on your cooking pot it only takes about 20 min carefully take them out and place on a towel to dry and seal. You should hear popping sounds from the lids sealing . This can take up to 2 hours. If you do not hear it then they have to be redone.

Answer 5

I have never done it myself, but saw them done many times in Italy. You have to strip all the seed out and lay the halves flat. A little salt and maybe a little pepper or all spice. Lay them in layers in jars and cover with a quality olive oil. Weigh down with a stone and screw on a lid. Absolutely beautiful. The same with mushrooms.

Answer 6

Wash them - Cut them up and blend them in the blender - make your favorite spaghetti sauce and freeze them in a freezer bag or container.

Answer 7

drop them in boiling water for like a minute, when you take them out the skin will basically fall off of them, meaning they are ready, put in freezer bag and freeze

Answer 8

Make ketchup out of them

Answer 9

my grandmother cans them in mason jars. she cooks them and then pours them into hot sterile jars and seals them while their hot. they keep for years. you can also freeze them whole and fresh. until winter.

Answer 10

ketchup to them