This is a journal of my vegetable gardens. Skippy was my first dog and he thought the garden was his, even though I did all the work. Now Suzie and Charley follow in his footsteps. We're located near Boston (USDA zone 6A). I have a community plot, a backyard vegetable garden, fruit trees, berry bushes, chickens, and bees. I use sustainable organic methods and do my best to grow all of my family's vegetables myself.

Tuesday, August 21, 2012

canning tomatoes

canned tomatoes tomatoes in a box tomatoes ready for canning
I bought 25 lbs of local tomatoes at the Farmer's Market, added a few of mine and canned 11 quart jars.

- Peel tomatoes after scorching in boiling water 1 minute. Slit and remove seeds. Slice in food processor with 1/4 inch blade.
- Clean quart canning jars in dishwasher. Boil lids and rings in water on the stove.
- Pack tomatoes in jars to 1/2 inch of the top. (I added a small chili pepper to half of the jars.) Clean rims. Apply lids and rings. After tightening rings fully release 1/2 turn to allow pressure to escape.
- Place packed jars in large pot with rack so they are not sitting on the bottom of the pot. (About 5-8 jars per pot.) Fill with water to 2 inches over the top of jars. - Heat water to 190*F slowly, over 1.5 hours. Maintain heat at 190*F for 30 min.
- Remove and cool jars. Check for seal.



Anonymous Anonymous said...


August 22, 2012 3:30 AM

Blogger Dawn said...

Excellent, concise instructions!

August 22, 2012 9:30 AM

Blogger kathy said...

I got a big box of Roma tomatoes from Kimball Farms. I added some of my San Marzanos and a couple Purple Calabash.

August 22, 2012 10:51 AM


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