So, today, I bit the bullet and picked all the ripe tomatoes and set about to can them. I thought they would be "diced," but after peeling them, they are more like some stewed, some crushed. But tomatoes, in their own juice with lemon juice and salt. NO HIGH FRUCTOSE CORN SYRUP! (Because I bet if you check your pantry like me, the cans from the store all have this in them. Grrr.)
My misconception? I have never peeled the tomatoes before because I thought it would be too hard. Holy Moly. Was I wrong! Talk about easy! They just peel right off, kinda like a sunburn.... (I know, me and my weird mental pictures.)
Pictures later. They have to hot water bath for 40 (!) minutes. Whew~!
Subscribe to:
Post Comments (Atom)
2 comments:
Ok stupid question for you. What degrease do you need to achieve for canning? We have a plug in 'pot' sorta. but it only goes to 400. Im not sure if thats hot enough? Ive been so bummed we cant can this year. But somehow im trying to figure it out and make it work!
It depends on what you need to can. Some things just need a hot water bath, and other things, like green beans, need a pressure cooker, because they need to get really hot. But tomatoes, applesauce, salsa, like I've done, just need to boil for a certain amount of time, which I find online. So only 212*... I would guess yours would work?
Post a Comment