Could some one please HELP?

Question

Could some one please tell me how long to boil tomatoes when canning them? Also does any one know a recipe for a good salsa made from fresh tomatoes? Also can some one tell how long to boil salsa when canning them?

Answer 1

Canned Tomatoes, Raw Pack
Makes about 6 quarts or 12 pints

Use the best tasting tomatoes available to you, after you have eaten your fill raw, of course. The purpose of canning tomatoes is to preserve the harvest at its peak of flavor to use during the barren months, so there is no need to can early in the season. I believe it is best to can tomatoes in as simple a form as possible, without a lot of other ingredients. That leaves you free to decide how to season each jar of preserved tomatoes as you use it. I do like tucking a basil leaf or two into jars of whole tomatoes, since basil, too, is—or should be—hard to come by in the winter months.

15 pounds of red ripe tomatoes
3 cups, approximately, freshly made tomato juice
12 fresh basil leaves
1/2 cup fresh lemon juice
Have a large canning kettle ready, half full of water and on medium high heat. Peel the tomatoes and remove the cores. Scald 6 quart jars (or 12 pint jars) with boiling water. Pack the tomatoes, either whole or cut in wedges, into the jars, pressing to fill any spaces. Add about 1/2 cup tomato juice if necessary (some varieties of tomatoes will have enough of their own juices) to completely fill in any spaces in the jar and to cover the tomatoes to 1/2 inch below the top. Add 2 basil leaves (one to pints) and 4 teaspoons of lemon juice to each quart jar, half that amount to pints. Place self-sealing lids and rings on the jars and process.



Canned Tomatoes, Hot Pack
Makes 6 quarts

15 pounds of red ripe tomatoes
12 fresh basil leaves
2 cups, approximately, freshly made tomato juice
1/2 cup fresh lemon juice
Have a large canning kettle ready, half full of water and on medium high heat. Peel the tomatoes and remove the cores. Scald 6 quart jars (or 12 pint jars) with boiling water. Cut the tomatoes in wedges, placing them in a large stockpot and bring them to a boil, stirring regularly so that they do not burn. When they have boiled, pack the hot tomatoes in the scalded jars, add the basil leaves, and top up the jars with the tomato juice, if necessary. Add 2 basil leaves (one to pints) and 4 teaspoons of lemon juice to each quart jar, half that amount to pints. Place self-sealing lids and rings on the jars and process.


Canning Tomatoes
20 to 24 pounds tomatoes (allow 2-1/2 to 3-1/2 pounds tomatoes per quart)
Lemon juice (1 tablespoon for each pint or 2 tablespoons for each quart)
Directions
1. Wash firm unblemished tomatoes. Dip in boiling water for 30 seconds or until skins start to split. Dip in cold water; remove skins and cores.
2. Place a wide mouth funnel in a hot clean pint or quart canning jar. Ladle whole or halved tomatoes into the jars along with any juices from preparing the tomatoes. Add 1 tablespoon lemon juice to each pint jar or 2 tablespoons lemon juice to each quart jar. Add boiling water, leaving 1/2-inch head space.
3. Remove funnel; wipe the jar rims and adjust lids. Process full jars in a boiling water canner 40 minutes for pints; 45 minutes for quarts. Begin timing when water returns to boiling. Makes about 7 quarts or 12 to 14 pints (twenty-one 1/2-cup servings).



For Salsa:
I make salsa with mine:
One large can whole tomatoes
one bunch cilantro
1 medium onion; quartered
1 or 2 fresh jalapenos, seeds and membranes removed (can leave some in if you want more heat)
salt to taste.

Salsa Supreme
1 qt. fresh tomatoes (solid pack, chopped, slightly drained then measured)
1 C. chopped celery
4 green peppers, chopped small
2 medium onion, chopped fine
¼ to ½ tsp. Tabasco sauce to taste
1, 8 oz. can tomato paste
½ C. sugar or to taste
1 T. salt
¾ C. cider vinegar
1 small can chopped Jalapeno peppers
Combine and cook gently until vegetables are just tender crisp. Keeps well in refrigerator.

nfd♥

Answer 2

You only have to boil the tomatoes for about a minute. Score the tomatoes at the bottom first. Then you put them in an ice bath right away, and peel.

I used superfresh tomatoes when I made salsa this past time so I didn't even boil them. Just peeled, but it took a couple minutes longer. This is my recipe:

6 or 7 medium fresh tomatoes
3 cloves garlic, chopped
1 onion, chopped
2 jalapeno, seeded and chopped
1 tsp ground mustard
1 tsp red pepper flakes
1/2 bunch cilantro chopped
fresh lime juice
salt and pepper

Bring tomatoes to a low boil. Add the rest of the ingredients except for the lime juice, and simmer for 20 minutes. Let cool for 5 minutes, and either leave chunky or use an immersion blender to puree salsa. I suppose you could use a regular blender too though. Add lime juice, and more fresh cilantro and refridgerate overnight for maximum flavor.

Answer 3

I can give you 2 recipe's for salsa, one with fresh tomato's other for canned tomato's

Fresh Salsa Recipe

INGREDIENTS:
1 pound fresh tomatillos
2 tablespoons chopped jalapeno peppers
6 green onions, with 2 to 3 inches of green, chopped
1 cup fresh cilantro leaves
1 teaspoon honey
1 clove garlic, chopped
Salt and pepper, to taste

PREPARATION:
Remove husks and stems from tomatillos; rinse and coarsely chop. Place in food processor with the peppers, onions, cilantro, honey, and garlic. Pulse until coarsely chopped. Drain off excess liquids and add salt and pepper to taste.
Refrigerate for a few hours before using.
Serve the tomatillo salsa with fried or grilled pork chops, chicken, or fish.

SALSA

1/2 bushel tomatoes
5 or 6 onions
3 or 4 bell peppers
4 big long green peppers (banana)
3 or 4 jalapeno peppers
3 cloves garlic (to taste)
1 bunch celentia (opt.)
Salt (canning) & pepper (to taste)
1/4 c. vinegar (white)
1/2 tsp. Fruit Fresh (each jar), opt.

Peel and dice tomatoes. Put into kettle. Cook. Remove excess juice. Boil separately 10 minutes long green and jalapeno peppers. Cool. Remove seeds. (Cut into pickles.) dice onions. Add to tomatoes. Add garlic, peppers, salt and pepper and celentia. Cook to desired thickness. Add vinegar just before you bottle. Pressure cook for 10 minutes. Use for dip on nacho chips, tacos or taco salad.

Answer 4

boil the jars covered completly in water for 20 min.
diced and seeded tomatoes about 30
any kind of peppers that you like and onions. I put enough in for my taste and how thick I want it.
pepper flakes about 1 1/2 tsp
salt to taste
1/2 cup vinigar
1/2 cup sugar
cook till desired thickness I simmer for 4 or 5 hours. Put in clean jars and hot bath( bring water to a boil and boil for 20 min.) remove and set on towel and listen for them to seal. They will be sealed when the center of the ring doesn't pop back up. If it does just store that one in the frig.