3 Steps to Can Your Tomatoes And Keep Them Fresh For Longer

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Almost everyone loves tomatoes and adds them to almost every dish. We often buy them from the store or market but have you thought about planting them yourself ?

The tomatoes we buy from the store do not have the same taste like the ones that you will plant at your garden, and that way you can have them all year.

You can have tomatoes thru the whole year if you can them. You can find canned tomatoes at the store but the flavor and taste are not the same as the ones you will make at home. If you can your tomatoes at home you are sure to save money and stay healthy also because you won’t add any chemicals in it unlike the store bought canned tomatoes.

These are the three steps of the process:

  1. Getting the needed Canning Materials

The activity of canning is pretty quick, so you should have the needed materials on hand:

  • Several ripened tomatoes
  • Two large pots
  • Canning tongs
  • Canning jars and lids
  • Funnel
  • Ladle

Additional tip: You can also add cooked red peppers and onions, and fresh herbs like basil and oregano, you don’t need to add tomatoes only.

  1. Preparing the Tomatoes

The next step is blanching the tomatoes, which is again very easy and involves boiling the tomatoes in order to remove the skins. Make a shallow cross-cut on the top of the tomatoes and boil until the skins slide right off.

While boiling, you can add onions, herbs, and peppers. When the tomatoes are diced up along with the vegetables, you can start canning.

  1. Canning

One of the large pots should serve you to boil some water, while the other pot should be filled with cool water. Salt is a natural preservative, and it will keep the tomatoes fresh, so add 1/2 teaspoon to the pint-sized jars, and in the case of quart-sized jars, a teaspoon.

Use the funnel and the ladle to fill the jars, wipe the rim of the jar off to make sure it is fully sealed, place the lid, and screw band tightly.

Next, place the jar in some boiling water, but leave at least 1 inch of water between the jar and the surface of the water. You need 40 minutes for pints and 45 minutes for quarts.

Remove the tomatoes with tongs, and transplant the jars to a large pot of cool/room temperature water.

That’s all!

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