If your garden looks anything like mine, you are harvesting pounds of tomatoes every week. After giving away as many tomatoes as are coming in, it is time to get creative and find new ways to preserve this delicious food.
But first, lets review how to can tomatoes:
- Start by selecting ripe tomatoes from your garden, wash them.
- Place a large pot of water on the stove over high heat and bring to a boil.
- Take 7-8 tomatoes at a time and drop them all into the boiling water. Let them boil until the skin cracks, or a minute-a minute and a half have passed.
- Peel all of the tomatoes and place them in a clean bowl.
- Place a large empty pot on the stove and turn on low heat. Rough chop eat tomato into bite sized pieces. Turn heat up to medium low and start adding seasoning. Simmer for 10-15 minutes.
- Transfer tomatoes into clean canning jars. Leaving at least 1/2″ head space at the top of jar. Wipe rims clean and place lid and ring on top. Tighten.
- Remove from heat and allow to cool. If the seal pops downward, you’re good to go. Immediately use or discard any of the jars that do not seal.
- 4 quarts tomatoes, peeled and chopped (see instructions for peeling above)
- 4 cloves garlic, minced
- 2 medium onions, chopped (yellow & red)
- 2 red peppers, chopped
- 2 green peppers, chopped
- 2 banana pepper, chopped
- 1/2 c. white vinegar
- 1/2 c. balsamic vinegar
- 2 bunches green onion, chopped
- 3 fresh limes, juiced
- 1 bunch fresh cilantro, finely chopped
- 1 jalapeno pepper, seeded and chopped fine
- 2 tsp. chili powder
- 4 Tbs. brown sugar
- 6 cans tomato paste
- season to taste with salt
Bring to boil in large stock pot and simmer for 25 minutes. Fill jars and seal while still hot. Put in boiling water bath 35 minutes for pints, 45 minutes for quarts. Water should be boiling when you put the bottles in, and should cover the bottles at least 1”.
Combine in blender:
- 2 large onions, quartered
- 4 cloves garlic
- 3 Tbs. olive oil
- 2 Tbs. lemon juice
- a bit of tomato juice to help blend
Blend until smooth. Add to:
- 25-28 tomatoes, peeled and pureed in blender (see instructions for peeling above)
- 1 tsp. pepper
- 3 Tbs. brown sugar
- 2 Tbs. parsley
- 1 Tbs. oregano
- 1 Tbs. basil
- 1 tsp. rosemary
- 1 tsp. celery seed
- 2 tsp. salt
- 1 tsp. garlic powder
- 1/2 tsp. summer savory
- 2 Tbs. lemon juice
- 3 large cans tomato paste (regular soup can size, or 5-6 of the mini cans)
Combine all ingredients in large pot on stove. Simmer for about 3-4 hours until moisture is cooked out and sauce thickens. When sauce is done, transfer to jars and seal. Process for 25 minutes in a hot water bath.
- 3 medium onions, chopped
- 2 cups green bell peppers,chopped
- 1 cup banana peppers, chopped
- 2 pkg. fresh sliced mushrooms (optional)
- 4 cloves minced garlic
- 16 cups tomatoes, peeled and chopped (see instructions for peeling above)
- 3(12oz) cans tomato paste
- 1/4 c. balsamic vinegar
- 3 tablespoons brown sugar
- 1 tablespoon dried oregano
- 4 teaspoons canning salt
- 2 teaspoons dried basil
- 1 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons Italian seasoning
- 1/2 teaspoon cumin
- 3 Tbs. Lemon juice
Add all ingredients to stock pot. Heat until boiling. Reduce heat and simmer, partially covered for about 1-2 hours, stirring occasionally. Fill clean, sterilized jars within ½” of top. Put on tops and tighten. Process for 35 minutes for quart jars in water bath. Serve over pasta.
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