Cook this all together until heated through before you add the salt, then put through colander, then heat juice to boiling and can in jars.
By Robin from Washington, IA
Can anyone suggest some ideas for an over abundance of tomatoes? Any relishes or canning suggestions? Help please!
People don't realize that you can use tomatoes to make jams, jellies and chutneys. There are lots of recipes on the internet. I know because I have several in various cookbooks, so the net will have them for you. I also tried something a elderly lady told me that was really bizarre, but worked. She said to peel and seed the tomatoes if you want, but you don't have to, and then add a flavored Jello gelatin powder. Bring to a boil so the jello disolves completely, then process to seal, and use as you would jelly. It really turned out good. You can use whatever flavor you want. I used sugar-free cherry & it turned out great. You have to kind of guess about how much Jello depending on how much tomatoe pulp you're using. I looked on the Jello box to get the liquid/jello ratios & went from there.
The canned tomatoes that were all done at the same time, but my daughter has stored hers in a warmer environment than I have. When she opened a jar tonight the canning lid was all black. The tomatoes taste OK, but I'm afraid that there could be a problem with them. She says she can see other lids (through the jar) that also have black on the inside lid.
Should I tell her to toss the whole works? The fruit that is stored in the same place seems to be OK.
Thanks for any help.
I use to do a lot of canning. Sometime I would get some jars with black on the lids. If I remember right it was mostly tomatoes or peppers. Things with high acid. Can not remember if they had been canned for a while or not, but I always toss them out. You can not tell if they will make you sick or even kill you by tasting. As Keeper said When in doubt. Throw it out.
How long do you leave the jarred tomatoes in the boiling water in the canner?
You must have the Ball Canning book! You cannot go by what someone else does on how long to leave the jars in the canner. You must follow canning guidelines for everything you can.
I canned tomatoes and I didn't put lemon juice into the jars. Is that going to create a health issue when I open the jars? The tomatoes were boiled, then put into sterilized jars and have sterile lids. I also put them into a boiling water bath for ten minutes.
By Susan F
I've never heard of putting lemon juice in the jars for canned tomatoes. Used to can tomatoes all the time and had no problems.
Hubby and I always can cherry or Roma tomatoes. Wash all tomatoes to make sure they are dirt free. Boil a med/large pot of water. Fill one part of sink with cold water. Drop tomatoes into boiling water for approx 15 seconds, take out and put in sink of cold water. Get a big bowl to put all of tomatoes in after you peel the skin from them after taking from cold water. The skins should comes off easily, sometimes by even pinching them at the butt. Fill bowl up with peeled maters, then stuff in canning jars. Once each jar is full, add 1/4 tsp. of salt and can as normal. Hubby and I have a sytem down on doing this and it flows so easy. Have fun.
Source: This is the prcedure that hubby and I have done for many years and works great.
By Julie from Liberty, NC
I need to know the processing time for 2 qt. jars of tomatoes. My old Kerr canning book (1960) had this in it, but not the later ones. I also need to know the amount of time adjusted for altitude. I am about 5,000 ft. I haven't been able to find this in the Ball canning book. I would appreciate the information.
By Ellie D. from Springville, UT
My books only have directions for pints and quarts. I have lots of the old half-gallon jars, but have never canned in them. You can still buy the half gallon jars. The Ball company has a wonderful website; they make the Kerr jars too.
I'd suggest that you get on the site ( www.freshpreserving.com/ ) and e-mail the company with the question. Lehman's is a company that sells to the Amish. They sell lots of large sized jars. While I've not been to their site in quite a while, I'm sure they'd be a wonderful source. Best of luck.
Can I can cherry tomatoes? If so, which is the best way, hot or cold pack?
Susan from Indiana, PA
Has anyone ever canned cherry tomatoes? Would love recipes!
Diana from Milford, Delaware