Yesterday I embarked on my first endeavor to can tomatoes. I had everything I needed: mason jars, tomatoes from the garden, and a water bath canner that my aunt gave me when we visited her this summer.
Seventeen tomatoes seems like quite a bit, but it's not. All that work and I only had one quart size jar of tomatoes. The jar had to process in the water bath for 50 minutes. That was a lot of water for one measly jar of tomatoes. My upstairs turned into a sauna for the rest of the day.
After I pulled the jar out, I put it on the counter to cool down. I was pretty worried because it hadn't sealed by last night. I gave up on it and put it in the fridge, figuring that we would be making chili this week. This morning I checked on the jar and it sealed overnight in the fridge. I don't have great confidence in it and plan to leave it in the fridge until we make that batch of chili.
I think next time I'll make tomato sauce and use pint size jars.
1 comment:
I'm curious what recipe you followed. Can you share? Did it use the whole tomatoes or did you have to skin them?
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