CANNING TOMATOES

 CANNING TOMATOES: RAW PACK

whenever the starter start the canning the first question come in their mind how to can tomatoes by using water bath canning method or pressure canner method? So, first you must be select water bath canning or pressure canning and then start work. Here in my blog I add water bath canning because its easy and simple for the beginners.

STEP BY STEP DIRECTIONS FOR CANNING TOMATOES:

Canning Supplies For Canning Tomatoes:

• pressure canner
• canning jars
• canning lids and rings
• jar lifter and canning funnel
• large pot or blancher
• bowls
• large spoons
• sharp knife
• towels and dish cloths

Ingredients:

• Tomatoes – Always try to use fresh tomatoes 
• canning salt (its optional)
• lemon juice or citric acid

Start to prepare your jars and get some water in the canner for heating. wash the tomatoes and then dip in hot or boiling water for 30 to 60 seconds or until you see the skins split. when you see its start cooking then immediately remove them and drop them in sink or bowl and put cold water in it.

The next step is peel off skins and let them to cool and after that by the help of knife cut the tomatoes and put in jars. Put lemon juice or critic acid in the jar. 1 tsp lemon juice per pint or 1/4 tsp critic acid per pint. And add salt 1/2 tsp per pint, if desired. 

your jars must be little bit hot while you working with tomatoes for make them hot you can put the jars in sink or in the pan of hot water. Press down the tomatoes until all space fill with juice. This will crush them slightly. Repeat this step until all tomatoes chopped. Remove air bubbles from the jars by use small utensil.

 Don't add water

keep in mind don't add water because these are row packed in their own juice. And if you add water you will change the acidity.