-------------- * Easy Recipe Deluxe Export Format 1.3 * -------------- Title: My Canned Tomatoes Recipe By: Category: CANNING; FAMILY; PRESERVING; VEGGIES Main Ingredient: Cuisine Style: Yield: 1 Servings Preparation Time: 0:00 Cooking Time: 0:00 [Amount] [Measure] [Ingredient (or Header)] -- [Preparation] ---------- ------------ ---------------------------------------------- *********************** MMMMMMM BY HELEN PEAGRAM *********************** *********************** MMMMMEQUIPMENT *********************** 1 Boiling water bath canner 1 Rack 1 Lid for canner 1 qt Jar 1 Wide mouth funnel 1 Jar lifter or tongs 1 Timer 1 Plastic or wooden knife 1 Cooling rack or towel 1 Damp cloth 1 Lid for quart jar 1 Band for quart jar *********************** MMMMMTOMATOES *********************** 3 lb Fresh tomtoes 2 1/2 To 3-1/2 lbs fresh Tomatoes yiel S 1 quart canned 30 lb (1 [Preparation] BASIC STEPS. 1. Thoroughly clean and set out all equipment before beginning. 2. Make sure to inspect jars carefully and-discard any with nicks in the rim or cracks, or food will not seal properly and jars may break during processing. Keep jars, lids and bands hot In a pan-of hot water. 3. Prepare the tomatoes for canning lug) yields 10 quarts 53 pounds (1 Bushel) yields 15 to 20 quarts EQUIPMENT: Boiling water bath canner should be deep enough that with the rack on the bottom, jars have room for at least 2 inches of water over the tops. The rack @s necessary because if the jars sit on the bottom of the canner they could break during the boiling time of processing. The lid is needed to keep water boiling gently without evaporating before canning time is up. use 1 quart or 2 pint jars for each 3 pounds of fresh tomatoes to be canned. The wide mouth funnel helps keep the rims of the jars cleaner as you fill them. use the jar lifter or tongs to lift the hot jars from the canner at the end of the processing time without burning yourself. The timer is Very important to process the food for the correct amount of time in order for the jars to seal properly and to keep the food from spoiling after canning. Use the Plastic or Wooden knife to free any bubbles from the jars to keep food from Spoiling after canning. make sure it is long enough to reach the bottom of the jar you are using. Use a wire cooling rack or folded towels to protect both the hot jars and whatever surface they Ate set on to cool. Use a clean, damp cloth to wipe the rims of the jars so they are thoroughly clean before putting on clean, warm lids so the Jars will seal properly. PROCEDURE:. 1. Choose fresh, firm, red-ripe perfect tomatoes, Be sure they have no black spots, cracks, or soft spots. Imperfections could harbor micro-organisms chat are harmful. Prepare only enough tomatoes at one time for 1 canner full. 2. In a large saucepan heat several inches of water to boiling. Wash and core tomatoes. Use a slotted spoon and dip tomatoes into water for 1 minute or until skin breaks. Remove from boiling water and dip into cold, or set aside While you finish dipping the rest of the tomatoes into the boiling water to loosen skins. When cool enough to handle, slip off skins. @. Pack the tomatoes into the jars, pressing each one gentry into jar Co that juice rises around it keeping air bubbles from forming. Fill jars only to within 1/2 inch f top to leave room for expansion during processing *without popping lids. By gently pressing down the tomatoes as you go, you should create enough juice so that you do not need t.0 add any water to finish filling the j-jar.- If any air bubbles remain after jar is filled, use non-metal thin tool down side of jar to release bubbles. 4. Carefully wipe rim of jar with clean damp cloth to make sure it is very clean before putting on lids and bands. 5. Put on lids and bands, (.,carefully place on rack in canner so that jars do not touch each other or bump into the side of the Canner. Add hot water to 2 inches above tops of jai-s. 6. Cover canner and bring Canner to gentle, rolling boil and set times, for 35 minutes for pint jars or 45 minutes for quarts. Adjust heat during the processing so that the Water boils gently but steadily. Have a pan of extra hot water on stove so that if the water evaporates during the processing time, you can add boiling water to keep at least 1 inch over tops of jars at all times. 7. When the processing time is up, carefully lift jars Out of canner and place jars several inches apart on rack or folded towels in a place without drafts to cool. Very important not to have - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -