Canning Garden ripe Tomatoes...

Canning tomatoes is something I still do because nothing is better than a fresh garden canned tomato to add to any meal. I began canning with my Gramdma and my mother about 45 years ago.  It is something very few still do, but it is something I still enjoy doing, and it allows me to relish the goods from our garden year round.  

 I finished canning tomatoes a couple of weeks ago but still wanted to add it to the blog. If you begin canning and have any questions as to my method or recipe, feel free to ask through the comments section.

Ingredients:

a half a bushel of garden fresh tomatoes

Canning salt 1 tsp per quart jar

1/4 tsp of citric acid per quart jar

Canner and 10 quart jars, lids and rings

several peppers of any kind - if desired

2 medium onions chopped - if desired

1 tsp of Lowry's Garlic salt with parsley per quart jar

Steps to canning fresh garden tomatoes.....

Steps to canning fresh garden tomatoes...

1.  I first gather about a half a bushel of tomatoes from the garden and I rinse thoroughly and place in my sink as I wait to add the boiling water to the tomatoes.

2. I boil a canner full of water and once it comes to a boil, I pour over the tomatoes in the sink and allow to sit for about 10mins.  You will see as soon as you pour the water over the tomatoes, the skin of tomatoes begins to peel away, making it easy to remove the skins.  

3. I immediately fill canner with water and begin the boiling process again. 

4. I place 7 jars on the rack in the canner as the water begins to boil. I leave there until I am ready to add ingredients and tomatoes. At this time, I boil the lids and rings for about 5 mins and place on a cooling rack until I am ready to use them. I will do the remaining 3 after completing the first 7. Sometimes I may have less or more than 10 quart jars depending on the size and quality of the tomatoes. 

5. To begin, I add salt and citric acid to each jar and then I usually add seasoning such as onions, peppers, garlic salt, and basil to the the jars.  The only thing you absolutely need to add to each jar is the salt and the citric acid. Seasonings are optional. 

6.  I then add the tomatoes as I peel them. I quarter the tomatoes and place in the jars leaving 1/2 inch at the top.  After I fill each jar, I take a butter knife and run along the side of each jar as well as through it to eliminate any air pockets.  I do not add any liquid to these jars. 

7. After 7 of the jars are filled and lids placed on securely, fingertip tight,  I place in the canner in which the water should be boiling. Make sure lids are covered by at least one inch of water.  Process 35 minutes  for pints and 45 minutes for quarts.  

8. Remove jars and let cool. Check lids after 24 hours to see if they sealed. Lids should not flex up and down when center is pressed.