I know to boil the jars and lids, and drop tomatoes in boiling water to split the skins, put in cold water and peel the skins...but what's this about wiping the lip on the jar ....or what???????? Any help is appreciated!
2006-09-03 06:42:45 · 7 answers · asked by momof3pups 2 in Food & Drink ➔ Cooking & Recipes
Have your jars prepared by washing with hot soapy water or by putting them in the dishwasher. To insure safe acidity, add two TBLS of bottled lemon juice or 1/2 tsp of citric acid per quart of tomatoes. (I use the bottled lemon juice) For pints, use one TBLS bottled lemon juice or 1/4 tsp citric acid. Add 1 tsp of salt per quart, or 1/2 tsp of salt per pint. Now your jars are ready for your prepared cooked tomatoes.
(So you know how to do this part but just in case) Prepare your tomatoes by peeling them. To do this you bring water to a boil, drop your tomatoes in the boiling water for about 30 seconds or until you see the skin starting to want to peel. Remove them and place them in cold water. Peel them, core them and then just kind of slice them into chunks into a pot. You can do a bunch of these at a time. Just keep peeling tomatoes and adding to your pot.When you have all the tomatoes in your pot that you want to can bring them to a boil and boil for about 5 minutes.
Spoon out into your jars leaving 1/2 inch headspace. Cover with seal and screw top lid. Be sure that the rim around the edges of the jars are clean with like a wet paper towel.(I also heat my seals in a pot of water to help them seal better before putting them on the jar).
Process in a canner or whatever pot you want to by covering the jars with as much water as possible but not above the ring and cook for about 40-50 minutes. This all depends on the altitude that you are at but you should be safe with this amount of time. Remove jars and pray that they seal! Be sure to give the rings a final check to ensure that they are tight. Give them time. I usually don't have any problem with them sealing. I cover them with a rag to let them cool off slowly, not necessary though. If you have some that don't seal after they are completely cooled down, remove the lids, clean the top of the jar and clean the lid, heat the lid again, put it back on the jar and close and then process for a short time. Just long enough to get the inside of the jars good and hot and bubbling a little. Remove. It should seal. Sometimes you may get a bad seal and have to use another seal top. Sealing may take up to 4 hrs or so depending on the temp in your home.
Good luck. I hope that you give it a try and it works great for you.
2006-09-06 23:55:24 · answer #1 · answered by Anonymous · 3⤊ 0⤋
Wiping the edge of jars or lid with a clean, damp paper towel assures food safety...if there are any pieces of tomato (spillage) stuck on the jar or lids; it may not seal the jar properly or may allow air to enter the seal after processing; spoiling the content. Also to keep the water sterilized as possible.
2006-09-03 08:24:27 · answer #2 · answered by Swirly 7 · 0⤊ 0⤋
My brother-in-law taught me this
Fill your jars with whole tomatoes. wipe the lip of the jars to remove any/all residue. boil the rings and lids. put lids and rings on clean jars. invert on cookie sheet and bake in a 250 oven for 1 hour. remove from oven and let cool completely. turn jars upright after completely cool check to make sure lids are sealed.
2006-09-03 08:03:33 · answer #3 · answered by sassywv 4 · 0⤊ 0⤋
There’s really no easy way to do that: just tell them “you’re through” and will be replaced with peppers, onions, etc.....good luck!
2006-09-03 06:59:15 · answer #4 · answered by Jon R 2 · 0⤊ 0⤋
Very carefuly! they are hard to can properly
look at the url below you may find it useful!
2006-09-03 06:49:32 · answer #5 · answered by Pobept 6 · 0⤊ 0⤋
Check out homecanning.com
Great site for all kind of info, recipes and all.
2006-09-03 06:50:26 · answer #6 · answered by suequek 5 · 0⤊ 0⤋
Id like to know how to do that also.
2006-09-03 06:45:43 · answer #7 · answered by spongebob_horse_pants 2 · 0⤊ 0⤋