Home canned
garden fresh tomatoes have
long been a staple of winter meals. Put up a few or
many jars—follow safe home canning procedures
and processing times to guarantee quality and
safety.
Tomatoes, prepared
lemon juice or citric acid
Salt
1
Place required number of clean 500 ml or 1 L
mason jars on a rack in a boiling water canner;
cover jars with water and heat to a simmer
(180°F/82°C). Set screw bands aside. Heat
SNAP LID sealing discs in hot water, not boiling
(180°F/82°C). Keep jars and sealing discs hot
until ready to use.
2
Blanch, peel, core and quarter tomatoes removing bruised or dis-
coloured portions.
3
Place 2 cups (500 ml) of tomato quarters in a large stainless steel
saucepan. Bring to a boil while crushing and stirring to extract juice.
Boil gently, stirring constantly; add remaining tomato quarters, 2 cups
(500 ml) at a time. DO NOT crush tomatoes, as they will soften with
heating and stirring. When all tomatoes are added, boil gently 5 min-
utes.
4
Place 1 tbsp (15 ml) lemon juice or 1/4 tsp citric acid and 1/2 tsp
(2 ml) salt, if using, in hot 500 ml jar or 2 tbsp (30 ml) lemon juice or
1/2 tsp (2 ml) citric acid and 1 tsp (5 ml) salt, if using, in hot 1 L jar.
5
Ladle tomatoes into a hot jar to within 1/2 inch (1 cm) of top rim
(headspace). Using nonmetallic utensil, remove air bubbles and adjust
headspace, if required, by adding more tomatoes. Wipe jar rim remov-
ing any food residue. Centre hot sealing disc on clean jar rim. Screw
band down until resistance is met, then increase to fingertip tight. Return
filled jar to rack in canner. Repeat for remaining tomatoes.
6
When canner is filled, ensure that all jars are covered by at least one
inch (2.5 cm) of water. Cover canner and bring water to full rolling boil
before starting to count processing time. At altitudes up to 1000 ft (305
m), process –boil filled jars – 35 minutes* for 500 ml; 45 minutes* for
1 L.
7
When processing time is complete, remove canner lid, wait 5 min-
utes, then remove jars without tilting and place them upright on a pro-
tected work surface. Cool upright, undisturbed 24 hours; DO NOT
RETIGHTEN screw bands.
8
After cooling check jar seals. Sealed discs curve downward and do
not move when pressed. Remove screw bands; wipe and dry bands
and jars. Store screw bands separately or replace loosely on jars, as
desired. Label and store jars in a cool, dark place. For best quality, use
home canned foods within one year.
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64
Escarpment Magazine Summer 2013
Homemade Blackberry Jam
- fast and easy andWOW!
5 cups crushed blackberries (do not puree)
7 cups sugar
1 package dry pectin
1
Carefully measure out the berries, put them into a very large pot.
2
Carefully measure sugar into a large bowl.
3
Add the pectin to the berries a little at a time, stirring constantly.
4
Heat on hi, stirring constantly until mixture comes to a FULL boil.
5
Add sugar ALL at once, stirring.
6
Bring mixture back to a full hard boil, stirring constantly.
7
Boil for 1 minute.
8
Remove from heat and ladle into clean, hot 8oz jars, leaving 1/4
inch space at the top.
9
Wipe the rim of the jar and put canning lids and rings on fingertip
tight.
10
Place in canner with very hot water, make sure water is 1 inch
above jars.
11
Process in boiling water bath for 10 minutes.
12
Remove and set them upright on a towel to set for 12 hours.
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EPICURE
|
keeping the bounty
sinful ly sinful!
garden
fresh!
