Tomatoes-Crushed
Ideal for use in soups, stews and casseroles.
Approximate Yields:
22 pounds whole tomatoes for canner load of 7 quarts.
14 pounds whole tomatoes for canner load of 9 pints.
Hot Pack
To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts. Cut into quarters.
Heat about 1 pound of the quarters quickly in a large pot. As they are added, crush cut pieces using a large wooded spoon or maeet. This will draw off some juice. Continue heating the tomatoes, stirring to prevent burning. Bring to a boil and gradually add the remaining quarters while stirring continually. These will soften with stirring and heating and will not need to be crushed Continue until all tomatoes are added. Then boil gently 5 minutes.
Packing Jars
Add lemon juice or citric acid to canning jars along with 1/2 teaspoon salt to each quart jar, if desired. Fill jars immediately with hot tomatoes, leaving ½-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
Processing Methods
Boiling Water Bath Canner
Pints 35 minutes
Quarts 45 minutes
Pressure Canner
Dial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure.
Pints 15 minutes
Quarts 15 minutes
After processing, remove jars immediately, place on a rack to cool.
Test for Seal.
Tomatoes-Whole or Halved (with liquid)
Ideal for use in soups, stews, casseroles and sauces.
Approximate Yields:
21 pounds whole tomatoes for canner load of 7 quarts.
13 pounds whole tomatoes for canner load of 9 pints.
To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts. Leave whole or cut in half.
Raw Pack
Heat water, for packing tomatoes, to a boil.
Add lemon juice or citric acid to canning jars along with 1/2 teaspoon salt to each quart jar, if desired. Pack hot jars with prepared tomatoes and fill with boiling water leaving ½-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
Hot Pack
Place prepared tomatoes in a saucepan and cover with water. Heat to a boil and boil gently for 5 minutes. Add lemon juice or citric acid to canning jars along with 1/2 teaspoon salt to each quart jar, if desired. Pack hot jars with hot prepared tomatoes and fill with boiling water leaving ½-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
Processing Methods
Boiling Water Bath Canner
Pints 40 minutes
Quarts 45 minutes
Pressure Canner
Dial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure.
Pints 10 minutes
Quarts 10 minutes
After processing, remove jars immediately, place on a rack to cool.
Test for Seal.
Tomatoes-Whole or Halved (without liquid)
Ideal for use in soups, stews, casseroles and sauces.
Approximate Yields:
21 pounds whole tomatoes for canner load of 7 quarts.
13 pounds whole tomatoes for canner load of 9 pints.
To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts. Leave whole or cut in half.
Raw Pack
Add lemon juice or citric acid to canning jars along with 1/2 teaspoon salt to each quart jar, if desired. Pack hot jars with prepared tomatoes and press down until spaces between them fills with juice. Leave ½-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
Processing Methods
Boiling Water Bath Canner
Pints 85 minutes
Quarts 85 minutes
Pressure Canner
Dial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure.
Pints 25 minutes
Quarts 25 minutes
After processing, remove jars immediately, place on a rack to cool.
Test for Seal.
Tomatoes with Zucchini
To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts. Slice into quarters. To prepare zucchini, wash and cut into cubes or slices.
Hot Pack
Place prepared tomatoes in a saucepan, heat to a boil and simmer for 10 minutes. Add zucchini to the tomato mixture and boil gently an additional 5 minutes
Packing Jars
Add lemon juice or citric acid to canning jars along with 1/2 teaspoon salt to each quart jar, if desired. Pack hot jars with hot prepared tomato and zucchini mixture and leaving 1-inch head space. Remove air bubbles. Wipe rims and screw threads and adjust lids and screw bands.
Processing Methods
Pressure Canner
Dial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure.
Pints 30 minutes
Quarts 35 minutes
After processing, remove jars immediately, place on a rack to cool.
Test for Seal.
Stewed Tomatoes
Makes about 6 pints.
4 quarts washed, cored and chopped tomatoes
1/2 cup chopped onions
1/2 cup chopped green peppers
4 teaspoons celery salt
4 teaspoons sugar
1/2 teaspoon salt
Hot Pack
Add all ingredients to a saucepan and bring to a boil. Simmer 10 minutes, stirring occasionally. Pack hot jars with hot prepared tomato mixture leaving ½-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
Processing Methods
Pressure Canner
Dial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure.
Pints 15 minutes
Quarts 20 minutes
After processing, remove jars immediately, place on a rack to cool.
Test for Seal.
Seasoned Tomato Sauce
Makes about 5 half-pints.
10 pounds washed, peeled, cored and chopped tomatoes
3 medium onions, chopped fine
4 cloves fresh garlic, minced
1 1/2 teaspoon oregano
2 bay leaves
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon crushed red pepper
1 teaspoon sugar
Hot Pack
Add all ingredients to a saucepan and bring to a boil. Simmer 2 hours, stirring occasionally. Press mixture through a food mill and discard seeds. Return to sauce pan and cook over medium-high heat until thick, stirring frequently. Add lemon juice or citric acid to hot canning jars and pack with hot prepared tomato mixture leaving ½-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
Processing Methods
Boiling Water Bath Canner
Half-Pints 35 minutes
Pints 35 minutes
Pressure Canner
Dial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure.
Half-Pints 15 minutes
Pints 15 minutes
After processing, remove jars immediately, place on a rack to cool.
Test for Seal.
Mexican Chile Pepper Tomato Sauce
Makes about 7 quarts.
18 pounds tomatoes
3 pounds chile peppers
3 cups onions, chopped
1 tablespoon oregano
1 tablespoon salt
1/2 cup vinegar
Prepare chile peppers
It is best to use rubber gloves for handling chiles. If not, be sure to wash hands with soap and water before touching your face.
Wash chiles and dry. Make a slit on the side of each pepper for allowing steam to escape. Place in an oven for 6 to 8 minutes @ 400 degrees. You want the skins to blister. Remove and allow to cool. If you place them in a pan and cover with a damp cloth it will make peeling the chiles much easier.
When peppers are cool, peel and remove seeds and stem. Chop and set aside.
Hot Pack
To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts. Chop coarsely. Combine all ingredients place in a large sauce pan or cast iron skillet. Bring to a boil, cover and simmer gently for 10 minutes, stirring occasionally.
Pack hot jars with hot prepared tomato mixture leaving 1-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
Processing Methods
Pressure Canner
Dial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure.
Pints 20 minutes
Quarts 25 minutes
After processing, remove jars immediately, place on a rack to cool.
Test for Seal.
Mexican Chile Salsa
Makes about 7 pints.
2 pounds chile peppers
1 pound chopped onions
5 pounds tomatoes
1/2 tsp. black pepper
3 tsp. salt
1 cup vinegar
Hot Pack
To prepare the chile peppers use the same method shown for Mexican Chile Pepper Sauce
Tomatoes
To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts. Chop coarsely. Combine all ingredients, including peppers, place in a large sauce pan or cast iron skillet. Bring to a boil, cover and simmer gently for 10 minutes, stirring occasionally.
Pack hot jars with hot prepared tomato mixture leaving 1/2-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
Processing Methods
Boiling Water Bath Canner
Pints 15 minutes
After processing, remove jars immediately, place on a rack to cool.
Test for Seal.
Chili Sauce (spicy)
Makes about 6 pints.
2 cups sweet green peppers, chopped
2 cups chopped onions
24 large tomatoes(4 quarts peeled, cored, chopped)
1 tsp. ground allspice
1 tbls. salt
1 1/4 cup vinegar
1 1/2 cup sugar
1 tbls. celery seed
1 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. ground cloves
Hot Pack
Combine and add all ingredients to a heavy sauce pan or cast iron skillet. Bring to a boil and simmer 1 to 2 hours or till desired thickness has been reached. Stir often to prevent sticking. Pack hot jars with hot prepared tomato mixture leaving 1/2-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
Processing Methods
Boiling Water Bath Canner
1/2 Pints 15 minutes
Pints 15 minutes
After processing, remove jars immediately, place on a rack to cool.
Test for Seal.
Spaghetti Sauce
Makes about 9 pints.
6 cloves garlic, minced
1 cup chopped onions
1 cup green bell pepper, chopped
2 tbls. oregano
4 tbls. fresh parsley, minced
2 tsp. black pepper
4 tsp. salt
1/2 cup brown sugar
1/4 cup vegetable oil
30 pounds whole tomatoes (1 lug)
Hot Pack
To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts. Cut into quarters and boil in a large uncovered pot for 20 minutes. Press through a sieve or food mill.
In a heavy sauce pan or cast iron skillet, saute garlic, peppers, and onions in oil until tender. Combine with tomatoes and remaining spices and bring to a boil. Simmer uncovered until thick enough for serving. Volume will be reduced by almost one-half. Stir often to prevent sticking.
Pack hot jars with hot prepared tomato mixture leaving 1-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
Processing Methods
Pressure Canner
Dial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure.
Pints 20 minutes
Quarts 25 minutes
After processing, remove jars immediately, place on a rack to cool.
Test for Seal.
Note: Do not increase amounts of vegetables
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