Today has been a busy day for us here at LCAAHC. We were given 12 Bushels of Roma Tomatoes. “What are we going to do with all these tomatoes,” Said our Director, Wayne Riley. I said, ” I don’t know, what can we do with them.” So, we decided that it would be a good idea to use them for a canning class. I have never canned tomatoes before. This was something I learned how to do today. I am amazed how easy it turned out to be. I thought canning was a long hard process. My Grandparents used to can a lot, But my parents never did, so I didn’t get the chance to learn when I was younger. There are just a few easy steps to canning your own tomatoes. Of course you must have the tomatoes. Aside from that all you need is a pressure cooker, your jars, lids, canning salt, and lemon juice.
Here are our tomatoes.
First step, Scald before taking skin off the tomatoes.
Cool for a few minutes and the skin slips right off. Remove the core.
Then cut in small chunks.
Prepare your jars, by adding 2 tablespoons lemon juice, and 1 teaspoon canning salt.
Add your tomatoes, and clean around top ring for sealing purposes.
Put your lids and rings on the jars.
Now you are ready to put your jars in the pressure canner, filled with 3 quarts of water.
Let the water come to a boil, seal the canner. cook for 25 minutes. Let the canner cool down completely. Safely remove lid.
Now carefully remove the jars from canner. Let them cool, as they cool you can hear a pinging sound as they seal. Store them until ready for use.
I am really glad that I got to experience this early in the year. Later I will get to test my skill learned today on my own.
Everyone wish me luck!
As I said before we have 12 bushels of these tomatoes. So a lot more work to do tomorrow. Hope to learn how to do salsa, spaghetti sauce, and pizza sauce. When we are finished with all the tomatoes, We are going to give them to the participants who helped with the canning process. After that we will give the rest to families who need them.
😀
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