I didn’t think I was going to can tomatoes this year. I *thought* I had enough to last, but when I went down cellar to move some things around, I did a count and discovered that I only had 18 quarts left. So VERY not enough to last the winter, let alone 2 years worth, like I like to have in stock. So, like the good localvore I am, I called my friendly farmer and ordered 2 bushels of tomatoes for pick up at the farmers market on Saturday. He didn’t have regular tomatoes, but he had beautiful Romas, that were absolutely the biggest Romas I’ve ever seen!
Two bushels is a LOT of tomatoes!
Here’s how it works; much like the other posts I’ve been writing, you must first skin the fruit…
1) Wash your tomatoes
2) Blanch your tomatoes – you can tell they’re done when the skin splits. Immediately cool and pull the skins off.
3) Process (My immersion blender’s on the fritz, so I processed these in the food processor!)
4) Heat in large pot.
5) At the same time as this, wash and sterilize your jars. (You can put them thru the dishwasher on the sterilize setting.)
6) As tomatoes now are less acidic than they used to be, you can’t be sure of their acid content. If you don’t know the acidity of your tomatoes, add 1/2 tsp of Ascorbic acid per quart or 1/4 tsp per pint.
7) Fill jars to the shoulder.
9) Water bath process for 20 minutes per quart or 15 minutes per pint, with hot tomatos.
Hot tip: If you notice that the jars aren’t bubbling inside when you pull them out of the water (because you had to wait to bathe them), put them back in for another 10-15 minutes. Overprocessing never killed anyone -under processing does!