I am paying a little more attention to my pantry at this time because many who are wiser and more knowledgeable than I are predicting a second wave of COVID. I was pretty well prepared earlier this year but I am working towards being better prepared for the future. This Nesco canner is allowing me to do just that.
Today I am canning tomatoes in the canner using the water bath method instead of pressure canning.
I have started off with a a bowl full of ripe roma tomatoes that I took the skins off of by submerging them for about 30 seconds in simmering water and then shocking by dumping them into cold water. Once in the cold water I pull the skins off and prepare to can them.
I am using pint jars for this today but the directions are the same for quarts its just the time that is different.
In each jar I add 1 TBSP of lemon juice, 1 tsp sugar and a half tsp of salt. Squish the tomatoes down firmly into the jars leaving a 1 inch head space. Clean the rims of the jars, put on the snap lids and then the rings finger tight.
Into the canner, lid to the closed position and then WB button, set the time to 40 minutes for pints and 45 for quarts.
Once the tomatoes are finished remove them from the canner to cool on the counter and then store as you would anything in your pantry.
You will notice that the tomatoes will shrink during the process and that their may be an inch or so of juice in the bottom of the jar, this is absolutely normal.
Music: Escape - Eveningland
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Colleen Palumbo
#25 - 1410 11th Ave North
Golden, BC Canada
V0A 1H2
@nescocanner #nescocanner
5 сен 2024
