Monday, September 5, 2016

Easy Canned Tomatoes

My mom taught me this method of canning that eliminates the need for peeling the tomatoes and using a pressure cooker. It is so much easier and all of our jars always seal. 

Ingredients: 
Spaghetti Sauce:
1 large kettle of washed and quartered tomatoes
5-6 cloves of garlic
3 onions
2 large green peppers
3 Tbsp salt
1/4 cup oregano
3-4 Tbsp basil
Thicken with about half of a large can of tomato paste 

Salsa
1 large kettle of tomatoes washed and quartered
3-5 cloves of garlic
2 large green peppers
3 onions
5-6 jalapenos
3 Tbsp salt
1/3 cup sugar
3 Tbsp vinegar
Thicken with about half of a large can of tomato paste

Chili Juice
3-5 cloves of garlic
2 large green peppers
3 onions
3 Tbsp salt
4-5 stalks of celery
2-3 jalapenos
1 large kettle of tomatoes washed and quartered

Regardless which recipe above you want to make, the steps to can are the same. Start by washing and quartering your tomatoes. You will not be taking the skins off.

Add the peppers, onions, garlic. (Add jalapenos and celery if the recipe above calls for it.)
Using an immersion blender, chop up all of the ingredients and add the spices, salt, (and sugar). 


Boil the mixture, stirring frequently. Let it simmer for about an hour or until the tomatoes are cooked down. 


Make sure the jars you use are clean. Place the canning lids in a small saucepan of boiling water. Fill the jar with the hot tomato liquid. Wipe the top of the lid with a dry cloth. Immediately place the hot lid on top of the jar. Screw on the lid and immediately flip the jar over on a towel. 

Let the jars sit overnight. When you flip them over, they will be sealed. Every one of these jars settled using this method.