Now for the fun part;fill the jars with the peeled tomatoes. If your tomatoes are small, you can leave them whole. If your tomatoes are large, cut them in halves or fourths, whatever size is manageable. You don’t need to be timid with them. As you fill the jars, gently press the...
Before tomato season comes to a close, I want to talk about my favorite way to preserve tomatoes. I typically only can them one way – (mostly) whole and peeled, in their own juices. I do them this way because I like the versatility they retain when put up in this manner. Later ...
Consider the size of your peaches.If you are canning sliced peaches, choosing a large peach will save you time. If you are canning halves, choose small to medium sized peaches so that the halves fit in the jar more easily. Choose peaches that are perfectly ripe.Under-ripe peaches are hard...
This is the quote I found from the NCHFP: “Gaskets in unused lids work well for at least 5 years from date of manufacture. The gasket compound in older unused lids may fail to seal on jars. Buy only the quantity of lids you will use in a year.” My opinion: I used to think tha...
“The expiration date on a shelf-stable food like canned tomatoes refers to quality, not safety. In other words, although it is still safe to consume, it may not have the same quality after its expiration date.”[8] Here below is a photo of some corn 18 months old, canned May 2015 ...
Because 1 litre (US quart) sized jars of plain tomatoes require 45 minutes water-bathing / steam canning at sea level (300 metres / 1000 feet and below), that would mean that those size jars of tomatoes cannot be steam canned above that altitude. You would need to water bath them (and...
We’ve learned much about food safety in the past several decades, and it’s important to go by what we know now. And yes, that includescanning tomatoeswith some kind of acid. Tomato acidity has changed in the past 50 years and is no longer as high as it once was, putting tomatoes ...
Before tomato season comes to a close, I want to talk about my favorite way to preserve tomatoes. I typically only can them one way – (mostly) whole and peeled, in their own juices. I do them this way because I like the versatility they retain when put up in this manner. Later ...
Water bath canning will let you do tomatoes, fruits, jams, jellies and pickles. But that’s it. When you want to move beyond that, you have to bite the bullet and tackle the scary topic of a pressure canner. As of 2015, a third method is on the brink of being recognized, that of...
The Ontario Agency for Health Protection and Promotion points people to the NCHFP and Ball in the States: “The National Centre for Home Food Preservation and Ball Corporation are examples of sources of validated home canning recipes.”[4] ...