In the last blog I showed you the traditional way of peeling tomatoes. You know....the boil, dump in ice water, then peel and core. Well, here is the EASY way to do it!
Core the tomatoes
Then I cook it down just like in the previous post.
Once your tomatoes are at the consistency that you want them, it's time to can or freeze them.
To can them you will need a large pot, jars,
and these handy gadgets if possible.
|Funnel, jar lifter, lid magnet|
In the meantime, make sure your tomato sauce is hot. REMEMBER...always add HOT liquid to HOT jars. If you don't you could have a mess!
Use your funnel to keep the top of the jar clean. Add 1 T. lemon juice to each pint jar and 2 T. to each quart of tomatoes. Fill the jar with tomato sauce leaving 1/2" headspace at the top. Wipe the rim of the jar with a damp cloth. Place lid on jar until just tight. Do not overdo it! Put you jar back in the water bath. Repeat until you have enough jars to fill the pot. Cover and boil for 35 minutes. Once they are finished, remove from the water and place on a towel. You will hear the pop of the tops as they begin to seal. Let the jars rest for 24 hours and then store. You may also want to write the contents and date on the lid.
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