Things Needed
Cherry tomatoesare among the sweetest tasting , and canning them allows a family to enjoy the summertime crop for many more months . The pungency - sized morsel are perfect for many formula calling for tomatoes . have the right-hand equipment and following some simple rules makes the canning much easier , and safer . Keeping a clean work area and tools can not be overemphasized when give the sack the garden ’s crop .
Step 1
Check the jars , seals and lids for any damage , such as incision , uneven rims or nick that would cause the seal to fail .
Step 2
Wash jars and eyelid with red-hot , saponaceous piss and rinse off completely . Set the bands by . Place jars , lids and wiping cloth in a cooking pan filled with 180 - stage - Gabriel Daniel Fahrenheit water and keep there until needed .
Step 3
Fill the canner half - full of water and bring to 180 arcdegree Fahrenheit . Place the stand in the canner and keep the lid on .
Step 4
opt cherry tomato that are free of blemish or legal injury . Wash and drain them .
Step 5
blench the tomato in stewing water system for 30 to 60 seconds . Remove them from the stewing water system and straightaway dip into frosting water .
Step 6
Skin the tomato by cabbage them and remove any unripe parts . Leave the tomatoes whole or jam them for sauce . Place into a saucepan and add water to cover . Gently boil for 5 minutes and polish off from estrus .
Step 7
Remove the canning jar while the tomatoes are cooking . sic on a towel and add together 2 tbsp . lemon juice to a quart jar . supply only 1 tbsp . to a dry pint jar .
Step 8
Ladle the Lycopersicon esculentum into the hot jars , leaving ½ in room at the top . campaign down on the tomato to kick out any air . liquidity must be rain buckets over the tomatoes to occupy the spaces , again forget ½ inch space at the top . you may apply either plain water supply or tomato plant juice , or the water from the spate that the tomatoes were boiling in .
add up 1 tsp . of saltiness to a quart jar or a 1/2 tsp . to a dry pint jolt .
Step 9
Press down and on the slope of the tomatoes to release any additional air bubble trapped in the jar .
Step 10
Pull the wiping cloth from the heated up heap and clean the jar rim and thread . Place a chapeau on each jar and screw on the band to medium close .
Step 11
Place the jolt into the canner rack and lower it into the 180 - point H2O . The pee should be 1 to 2 inches higher than the lids . shoes lid back on the canner and fire up the piss to a boil . Let roil for 40 to 45 minutes for pint and quarts , respectively .
Step 12
become off the heat and get the canner cool . off the jar and set on the parry on top of a wry towel . permit them to cool for 24 hours .
Step 13
Check the lids after cooling by pressing down on the nerve centre . It should stay down . Wipe the jar clean a net time and store in a coolheaded , disconsolate situation
Warning
Canned vegetables must have sufficient acid in them to be secure from fumble . As of 2010 , the Department of Agriculture has not determined if cherry tomatoes have the necessary degree of acidity to be successfully canned .
References
Related
