Canning and Preserving

Comment

Comment by Laura Cole on July 21, 2012 at 10:51am

Here is another tomato wrangling suggestion:

http://bcove.me/byt2mver

Had to smile when I saw all those uniformly-shaped, pinkish tomatoes....

Comment by Cheryl Morgan on July 6, 2012 at 4:16pm

Well...all I can say is, we're not ribbon winners for nothing LOL I think I'll stick with what works for us.

Comment by Kat Raese on July 6, 2012 at 1:47pm

I definitely broiled the tomatoes, cut in half and with the skin side up, on a baking sheet. I found this was easier than blanching, and evaporated more of the extra moisture from the tomatoes, resulting in a less watery canned tomato. With this method, I found it didn't really matter what kind of tomato I was using. Best of luck in your endeavors.

Comment by Cheryl Morgan on July 6, 2012 at 1:42pm

The process we use is called blanching, and has been passed down through 4 generations of canners in our family. I  don't want my tomatoes to 'cook' too much until I am ready to cook them for my sauce, thus putting them in the hot water briefly, then the cold achieves the skin cracking and coming off much faster . Try both solutions , and you'll find the one that works best for you.

Comment by Hazel Brady on July 6, 2012 at 1:13pm

to laura cole, all we ever did was get a large pot fill it with tomatoes and water and bring to a boil on top of the stove, when the skins start to crack, just turn the heat off and dip out the tomatoes peel them with a knife and fork. the skins are great in composte pile or the worm bed,. if you have more tomatoes just put them in the pot and repeat the process. if you want to you can save the liquid from the boiling tomatoes and use as soup stock,

 

Comment by Cheryl Morgan on July 6, 2012 at 10:41am

Laura I use Italian varieties when I want a good paste, like when I can tomato sauces, pasta sauce, and pizza sauce. There is a roma variety that is very meaty, just can't think of the name right now. For removing the skin I put a pot of water on the stove to boil, then I have a pot with iced water in it. Dip the tomatoes in the boiling water for a few minutes, then into the iced and it will greatly help in removing the skin.

Comment by Laura Cole on July 6, 2012 at 7:44am

Hi all.

I am new to canning tomatoes and I have a few questions. 

Anyone have a favorite variety for canning? 

I've read that you can remove the skin by roasting under the broiler - anyone tried this? 

Would appreciate any suggestions/advice/warnings.

Laura

Comment by Kat Raese on May 31, 2011 at 9:43am

Next canning class announced--peach salsa. See the Events section or my blog for more details.

Comment by Kat Raese on May 3, 2011 at 7:22pm

There are two canning classes coming up in the next couple of weeks (for strawberry vanilla jam!)--see the Events section for details, and please spread the word.

Comment by Mary Rogers on March 30, 2011 at 8:40am

Hello again Kat,

I spoke with Eddie and he is not available then. That moves us to the next weekend, July 16, 17. The tomatoes should really be coming in then! Does that work for you? Thanks!

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