Canning tomatoes is not all that hard. In a few simple steps, you can enjoy your homegrown tomatoes, months after the growing season is over!
Canning Tomatoes
Canning tomatoes is not all that hard. In a few simple steps, you can enjoy your homegrown tomatoes, months after the growing season is over!
Ingredients
- Tomatoes
- Salt
- Water
Instructions
- Drop the tomatoes in boiling water for a minute, and then dunk them in an ice bath. Doing this makes the tomatoes a cinch to peel — the skins just slide right off.
- Sterilize your jars and lids in boiling water.
- Cut off the stems and dice the tomatoes.
- Bring the diced tomatoes to a boil.
- Pour the tomatoes in the jars. Run a knife along the inside of each jar to get rid of air pockets.
- Add a little salt. (This was a tip from Zach’s granny. We’re not sure what it does, but we’re in no position to argue.)
- Put the lids on the jars.
- Boil the full jars in water for 45 minutes to seal the lids.
- Remove from water and cover with a towel. (Another tip from Granny — she says it’s important to keep the jars from cooling too quickly.)
Recipe and Photo Courtesy of thebittenword.com on flickr / CC BY
