CANNED TOMATOES

This season I planted 15 tomato plants. My hope was to have several quarts of tomatoes stored for the winter. I love to use them in homemade spaghetti sauce, casseroles, and soups. When you can't have fresh, home-canned is next best to choosing something canned off the store shelf. For the last several weeks I've been able to can between 4 and 5 quarts of tomatoes.

Canning makes me nostalgic. I remember picking and snapping green beans from my Grandma O's huge garden. Sometimes she would pay us enough to buy a Popsicle at the small town market down the street. I would watch my Mom and Grandma slice corn off of the cob and peel and pit peaches in the fall. The kitchen would get steamy (no central air back then, Grandma didn't even have a swamp cooler-still doesn't). I was always so grateful for their hard work and preparation to make sure we had enough food put away until the next season. Thanks Grandma and Mom!

Remember, before canning anything it's always advisable to contact your local extension office to ensure food safety.

Here's the recipe I follow for canned tomatoes:

CRUSHED TOMATOES

22 lbs. of tomatoes yields 7 quarts.
Lemon juice
Salt

Inspect jars for cracks and chips. You can re-use the rings but never re-use the lids.

Sterilize jars and lids. I run the jars through the dishwasher. Keep them hot until you pour the tomatoes in. This way you avoid cracking cold jars with your hot tomatoes.

Boil lids and rings.

Wash tomatoes.
Boil tomatoes for one minute.
Dip hot tomatoes into cold water.
Peel skins.
Core and slice into quarters.
When all tomatoes are peeled, gently boil in a large pot for 5 minutes.

For acidification of quart jars add the following:
2 tablespoons of lemon juice
1 teaspoon of salt

For acidification of pint jars add the following:
1 tablespoon of lemon juice
1/2 teaspoon of salt

Spoon tomatoes into jar using a wide funnel. Wipe jar rims clean. Place lids. Tighten screw bands.

Place jars in water bath canner. Water should be at a rolling boil and should cover jar lids by 1 inch. Water must stay at a rolling boil the entire processing time.

Process quarts 60 minutes (at 6,000 ft altitude).
Process pints 50 minutes (at 6,000 ft altitude).

Remove from canner promptly and cool with at least 1" between jars. Lids should start to seal and tomatoes cool.