When I was growing up, my mother did not do much canning. One thing she did can was tomatoes and these are by far the best canned tomatoes I've ever eaten. They are very easy to can.
Ingredients: tomatoes, chopped onions, garlic (whole or chopped), jalapeno peppers(whole or chopped), lemon juice or vinegar,salt.
1. Use ripe tomatoes. Get a big pot of water. Fill it about 1/2 way and get it to boil.After rinsing the tomatoes off, score them with a slight slit (cross) on bottom (optional). Do not go deep into tomato. Place the tomatoes into the water. Fill up the pot with tomatoes. The water should be over top of the tomatoes. You may have to add more water. You may have to skim some off if it is overflowing. It shouldn't take long and you will see the skins begin to crack. The tomatoes are ready when they peel off easily, 1-2 minutes.
Have a big bowl or pot of cold water ready. You will drop the hot tomatoes in to the cold water. Peel by lifting the skin of the tomatoes off. Set the peeled tomatoes into another big bowl. Cut off cores with small serrated knife. Some suggest coring them before they are placed in the hot water. Do whatever works best for you.
Do not let your blanched tomatoes sit for hours and hours before they are canned. They will begin to go bad.
Have a bowl of each ready:onions, garlic, and jalapeno peppers (whole or chopped).
You may use an electric processor or blender that chops. You do not want to make a puree. CAUTION: Be careful not to get too much jalapeno or garlic juice on your hands or under your fingernails as you chop. My skin isn't too sensitive, but I have known people that have been miserable with their skin burning from the jalapeno and garlic. You may use food grade gloves if you will be chopping a lot by hand. Also, you may buy the garlic already cut up in the jar. Honestly, pickled garlic doesn't taste nearly as good as fresh garlic. If you are going through all this trouble, your canned tomatoes might as well taste the best they can.
2. Stuff peeled and cored tomatoes in sterilized jars. I buy my mason jars at garage sales. If you have the choice large mouth mason jars are easier to use. The lids are more expensive though. The small mouth rings will fit glass mayonnaise jars. They may be used for canning. The Amish use mayonnaise jars all the time.
3. Stuff tomatoes about 1/3 of the way then add tablespoon garlic and a tablespoon onions. Jalapenoes optional. Add more tomatoes filling about 2/3 of jar. Add another tablespoon garlic and tablespoon onions. For looks, push the garlic, onions, and peppers to outside of jar. Make sure you stuff tomatoes as tight as you can, otherwise your tomatoes will rise and a lot of juice will be on the bottom. I usually have a gadget to push down tomatoes as I tilt my jar over a bowl to catch the juice. I will can the juice for drinking or adding to chili (of course with onions, garlic and salt).
I cut a slit into one whole jalapeno and place it halfway to outside of jar. They will be hot. If you are like me and like the flavor of the jalapeno, but not like them so hot, buy the sliced jalapenos in the jar and add a couple spoonfuls. They will not be nearly as hot and will be delicious. Finish filling with tomatoes.
4. Leave 1/ 2 to 3/4 inch head space in top of jar.
5. Add 3/4 to 1/2 teaspoon salt on top. Some use canning salt. I use real salt or sea salt.
6. Wipe top of jars with a CLEAN paper towel to remove any debris or juice before placing on lid. After placing on the lid, screw the ring on tightly.Have lids and rings sterilized in a hot pan of water. I put these through the dishwasher too. Do not overheat your lids. NEVER USE USED LIDS. The rings can be used over and over again for years though. It is important to get a good seal.
7. Fill canner about 1/2 way to start. You will want about one inch of water over top of jars. If you have to buy a canner, they are very reasonable. I do see them quite often at garage sales. Do not wait for garage sales if your tomatoes are ready. You will have this canner for years and be able to use it a lot.
8. Place all seven jars into canner: I use quart size jars.
9. Boil for 40 minutes. Remove with jar clamps. I set the jars on a towel and leave them. You will begin to hear them pop as they seal. I love that sound. Make sure they all seal. It may take awhile, sometimes hours. If you have one that doesn't seal place it the refrigerator after it is cooled.
Tomatoes may be pressured cooked by following pressure cooker manual.
Ancient Tomb Rings
My husband and I have been married 28 years, I'm a stay-at-home mother of five, and we live on a beautiful three-acre lot with a pond - all on my husband's construction worker's salary - all with no debt.
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Anna
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