If you’ve ever tasted homemade canned tomatoes, you will agree that the taste is a thousand times more delicious than store bought canned tomatoes. In this home canning garden tomatoes the simple way, we will guide you step by step so that you can successfully do the same and enjoy the process and results. There is also a sense of satisfaction and accomplishment when you take the time to can your own garden vegetables but best of all you cannot compare the taste of freshly canned vegetables to the mass produced and low-quality store-bought kind. Here is how we canned ours, BBQJoes style

RECIPE

INGREDIENTS WE USED IN OUR VIDEO
• About 15 lbs garden tomatoes (you also purchase your tomatoes at the market)
• 15 tsp salt
• 8 tsp citric acid
• 15 canning 1 quart Mason jars
• 15 new snap lids
• Boiling water
• Paring knife
• Pressure Canner (a lot of folks use a water bath canning method and that is OK for tomatoes)

DIRECTIONS
• Using your paring knife remove the stems from the tomatoes
• Also remove any imperfections such as rot on over ripped tomatoes
• Using your paring knife cut a “X” slit on the opposite side of the tomatoes
• Sterilize your mason jars with boiling water
• Boil water in a large pot
• Once the water is boiling add the tomatoes to the boiling water and keep them in for app 5 minutes
• In the meantime, prepare a sink with real cold water
• After 5 minutes in the boiling water remove the tomatoes and add them to the cold water for 5 minutes
• Repeat process until all tomatoes have cooked
• Remove the skin from the tomatoes starting from the X side
• Add the skinless tomatoes to the mason jars leaving 1” head space in each jar
• Add 1 tsp of salt to each jar
• Add 1/2 tsp citric acid in each jar
• Sterilize your snap lids by soaking them in boiling water
• Clean the top of each jar prior to putting on the snap lids
• Add the snap lids to the jars and finger tighten the rings over the snap lids
• Add cold water to your canner
• Add the jars in your canner and close the lid real tight (make sure it is close securely)
• Add the canner to your cooker
• Light up the cooker
• Cook until you see steam coming out at the top of your canner stem
• Let the steam flow out for app 10 minutes
• After 10 minutes add 10 lbs pressure over the stem
• Once 10 pressure weight start rocking start your timer for 45 minutes
• Adjust your fire so that the pressure weight rocks gently
• After 45 minutes shut off the heat
• Let the canner rest for 20 minutes to slowly release the pressure
• After 20 minutes tilt the pressure weight sideways from the top of the canner (if there is still pressurized steam coming out leave weight on and wait until there is no more pressure steam coming out of the stem)
• Once pressure is completely released remove pressure weight from the canner
• Remove lid carefully away from you to assure that is there is still some steam you will not get burned by it
• Remove jars from canner and set on a table
• After a while you will hear a pop from each jar (this means that they have sealed and they are canned)
• Leave the jars on the table until they have completely cooled down
• Check lids to see if they are indented inwards (if not then the canning process was not successful and they will need to be re-done)
• Mark the date on each jar’s snap lids
• Store your canned tomatoes in a dark place such as pantry until you are ready to used them in your recipes and
•
ENJOY!!!!

00:00 – introduction
01:08 – harvesting the tomatoes from the garden
03:05 – removing the stems and cutting a “X” on the tomatoes
06:25 – sterilizing the jars
06:45 – boiling the tomatoes
07:07 – removing the skins off of the tomatoes
08:00 – preparing the filled jars for the canner
09:26 – canning the tomato jars
10:45 – conclusion

Subscribe and follow for more awesome videos by clicking here ---- https://bit.ly/2CXCXAq?sub_confirmati...

#canning #tomatoes #canningtomatoes