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I do my tomatoes the simple way but the food experts would probably cringe on it.
Boil up a big pot of water, put tomatoes in, leave sit a short while until you can see the peelings starting to split. Put tomatoes in the sink and cover with cold water. The peelings will come right off.
Cut out the stem part, cut into quarters (for Roma's or 6-8 times for bigger tomatoes), put into a kettle. Bring the tomatoes to a good boil, put into clean jars, wipe off tops, put on lids and rims. As they cool, the seal will set.
If the seal doesn't set, put the tomatoes back in a pan, bring to a boil again. Check to make sure that the jar doesn't have any nicks and use a new lid. Sometimes, if just a bit of tomato gets on the rim of the jar, it won't seal. Or, just put that jar in the refrig and use up in a day or two.
I do not use any lemon juice or anything, but used to put a teas. salt in the bottom of the jar just for flavor but now watching my salt intake so don't even do that anymore.
I know the experts say you have to put them in a water bath, etc., etc., etc., but I am 63 years old, been doing it like this since I got married at 19 because that is the way my mother and mother-in-law did theirs all their life.
No one I know ever got food poisoning from our tomatoes.
Good luck and enjoy your tomatoes this winter!!!
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