whats some good recipes for canning tomatoes?

Answer 1

JUST TOMATOES
http://www.just-tomatoes.com/Tomato-Canning-Recipes.html

Tomato Paste
8 quarts peeled, chopped and cored tomatoes (about 4 dozen large ones)
1 1/2 cups chopped sweet red peppers (about 3)
2 bay leaves
1 tablespoon salt
1 clove garlic, optional
Combine first four ingredients and cook slowly one hour. Press through a fine sieve. Add garlic if desired. Continue cooking slowly until thick enough to round up on a spoon, about 2 1/2 hours. Stir frequently to prevent sticking.
Remove garlic and while still hot, pour into hot Ball jars, leaving ¼ inch head space. Adjust caps. Process 1/2 pints 45 minutes in boiling water bath. Makes 9 one half pints.
http://www.razzledazzlerecipes.com/flavorsoffall/tomato-paste.htm

Ketchup
2 gallons tomatoes, chopped
2 red peppers, seeded & chopped
2 green peppers, seeded & chopped
4 small onions
1/2 tsp. ginger
1/2 tsp. allspice
1/2 tsp. powdered mustard
1/2 tsp. chili powder
1/2 tsp. cinnamon
1/4 tsp. pepper
2 1/2 cups sugar
2 1/2 cups vinegar
1 tbsp. salt
1 heaping tbsp. corn starch
1 cup water
Combine first four ingredients. Cook till tender (30 minutes).
Put in blender on high for 4-5 seconds. Run through sieve. Tie spices in bag and cook with remaining ingredients, except corn starch and water, for 30 minutes. Mix corn starch and water. Pour into ketchup. Boil for 15-20 minutes. Bottle and seal.
http://www.razzledazzlerecipes.com/flavorsoffall/ketchup-recipe.htm

Big Batch Spaghetti Sauce
TOMATO CONSERVE
TOMATO MARMALADE
GREEN TOMATO SWEET PICKLES
GREEN TOMATO DILL PICKLES - KOSHER STYLE
TOMATO CATSUP
TOMATO PUREE
TOMATO SAUCE
TOMATO SOUP
CHILI SAUCE
PICCALILLI
http://extension-horticulture.tamu.edu/plantanswers/recipes/tomatorecipes.html

Answer 2

When I can mine, I add in a handful each of onion and green peppers, plus a big glob of garlic.

BTW, your tomatoes will turn out best if you squeeze out the extra liquid from them. After you blanche and cool them, the peel comes off easily. Then you can take your fingers and poke into each of the seed chambers from up by the stem. Take out the seeds and the squishy stuff around them. Give the tomato a little squeeze, then cut into wedges. Before putting them in the mason jar, let them drain in a collander while you're finishing the rest. Otherwise when you're finished you'll end up with a jar that's almost 1/2 clear liquid (and it tastes foul...nothing at all like tomato juice) and only 1/2 tomato. This is the best way to make sure you have the most red stuff at the end.

BTW, don't forget the lemon juice or vinegar. Without it you'll have botulism in a month.

Answer 3

This site will tell you everything you need to know about the best way to can tomatoes.

http://www.canning-food-recipes.com/canning_tomatoes.htm

I personally just peel them, stuff them in jars and a little salt, tighten the lid and pressure them for about 10 mins with 5 lb pressure

Answer 4

keep them as far away possible from the freezer?or else they'll get soft n squishy haha

Answer 5

sugar, sugar makes everything good

Answer 6

nachos