For Arachnid and anyone else who is interested:
For Arachnid and anyone else who is interested:
This is from the Ball Blue Book:
TOMATOES
Use fresh, firm, red-ripe tomatoes which are free of decayed spots, weather cracks an fungus growths. Wash tomatoes clean before scalding. Scald a few at a time to loosen skins, then dip in cold water. Cut out all core an green spots; skin.
Cold or raw pack: Pack into hot jars, pressing tomatoes until spaces fill with juice, leaving ½-inch head space. Add 1 t. salt to each quart; ½ t. salt to each pint, if desired. Remove air bubbles. Adjust caps. Process pints 35 minutes, quarts 45 minutes, in boiling water bath.
Hot pack: Prepare as instructed. Boil tomatoes 5 minutes, stirring constantly. Pour hot, into hot jars, leaving ½-inch head space. Remove air bubbles. Adjust caps. Process pints 10 minutes, quarts 15 minutes, in boiling water bath.
A WORD ABOUT TOMATOES
Recent research by a leading university confirms that tomatoes, even those designated as ?low acid? are safe to can by the boiling water bath method as long as standard canning procedures are followed.
The study showed that tomatoes for canning should be firm, ripe an fully colored. Overripe tomatoes - those that are ordinarily soft, juicy, deep red in color an have wrinkled skins - should not be canned. Tomatoes that are too ripe result in an inferior canned product. More importantly, the story showed that the acidity decreases as tomatoes ripen and that if tomatoes are overly ripe when canned they may not have enough natural acidity to kill all the microorganisms present. The final product therefore may be unsafe to eat.
In canning tomatoes, normal sanitary precautions should be taken. The recipe should be followed closely. The tomatoes should be processed by the boiling water bath method for the full length of time recommended in the recipe.
In a university study, 109 different varieties of tomatoes were tested. The research included several ?low acid? varieties. The tomatoes were grown in different fields under various soil treatment conditions. The results showed that all those that were tested, even the ?low acid? types, contained enough acid when the tomatoes were not overripe to make to make them completely safe for boiling water bath processing.
Tomato Juice
Wash and drain firm, fresh, red-ripe tomatoes. (One small decayed spot can cause the whole batch to spoil.) Remove core and blossom ends. Leave tomatoes whole and bake in oven, or cut into small pieces and cook slowly (simmer) until soft, stirring often. Press through fine sieve or food mill. Salt, sugar and spices, to taste, may be added to the juice. Reheat juice until it is almost, but not quite, boiling. Pour, hot, into hot jars, leaving ¼-inch head space. Adjust caps. Process pints 10 minutes, quarts 15 minutes, in boiling water bath.
TOMATO PASTE
8 qts. peeled, cored, chopped tomatoes (about 4 dozen large)
1 ½ c. chopped sweet red peppers (about 3)
2 bay leaves
1 T. salt
1 clove garlic, optional
Combine first four ingredients and cook slowly 1 hour. Press through a fine sieve; add garlic, if desired. Continue cooking slowly until thick enough to round up on a spoon, about 2 ½ hours. Stir frequently to prevent sticking. Remove garlic and bay leaves. Pour, hot, into hot half-pint jars, leaving ¼-inch head space. Adjust caps. Process 45 minutes in boiling water bath. Makes about 9 half pints.
TOMATO PUREE
Wash, scald, peel and core tomatoes. Cook until soft. Press through fine sieve. Cook until thick; stir frequently to prevent sticking. If desired, 1 t. each salt and sugar may be added to each quart puree. Pour, hot, into hot jars, leaving ¼-inch head space. Adjust caps. Process pints and pints 30 minutes in boiling water bath.
TOMATO PUREE - SEASONED
4 qts. peeled, cored and chopped tomatoes (about 2 dozen large)
3 c. chopped onion
2 c. sliced carrots (about 4 medium)
2 c. chopped celery
1 ½ c. chopped green peppers (about 3 medium)
1 T. salt
Combine all ingredients; cook until tender. Press through fine sieve. Cook pulp until thick, about 1 1/2hours. Stir frequently to prevent sticking. Pour, hot, into hot jars, leaving ¼-inch head space. Adjust caps. Process half pints an pints 45 minutes in boiling water bath. Makes about 9 half pints.
TOMATO SAUCE
10 lbs. Tomatoes, peeled, cored and chopped
3 medium onions, finely chopped
3 cloves garlic, minced
3 T. olive oil
1 ½ t. oregano
2 bay leaves
1 T. salt
1 t. black pepper
½ t. crushed red pepper
1 t. sugar
Cook chopped onion and garlic in olive oil in large saucepan until tender. Add remaining ingredients and simmer about 2 hours, stirring occasionally. Press mixture through food mill, discard seeds. Cook pulp over medium-high heat until it thickens. Stir frequently to prevent sticking. Pour, hot, into hot jars, leaving ¼-inch head space. Adjust caps. Process half pints 30 minutes in boiling water bath. Makes about 5 half pints.
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