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Home Canning




Home Canning
Home canning without using the old fashioned method of pressure processing.

I have recently become overloaded with tomatoes and after giving all that I can to friends & family, I would like to put some back for the winter ahead. I am a little leary of the pressure method that my Granny used and I have heard of canning without it. Does anyone know anything of other ways to can? Thank you.

This is quite detailed: but not difficult to do. First make sure you have canning jars and lids clean and ready to use. You wash the tomatoes and get all stems off. Then put them in a large container and pour boiling water over them, let set a few minutes and the start taking skins off. Core and cut into wedges and have large container ready to boil the tomatoes. Bring them to full boil for about 12 min. don’t scortch or add anything. I suggest having the jars hot (from the dishwasher) and the lid and fillers very hot. When tom are ready, scoop them into jars.There is a canning funnel which helps with this. When jar is almost full (1/2 ” header) put one teaspoon non iodinized salt per quart. Heat lids and seals and place lids on hot tomatoes. Most will seal and you will hear them pop. If you find one that didn’t seal you can redo it or just enjoy.

Home Canning Basics – Part 1- Introduction


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