We have been harvesting tomatoes this last week, one of my favorite foods to can.
I enlisted the help of my daughters for making the salsa, they were excited to help! I love that they want to learn how to can, it was never that thrilling for them, when they were younger.
The Roma tomatoes were used for the salsa and whatever else I had was used for stewed tomatoes (I added green pepper and onion).
If I can get my hands on more tomatoes, we are going to put up more salsa, it never last long in this house.
Recipes I used...
10 cups cored, peeled and chopped tomatoes
5 cups seeded and chopped green pepper
5 cups chopped onion
2 1/2 cups seeded and chopped chili peppers (variety can be used)
1 1/4 cup cider vinegar
3 cloves finely chopped garlic
2 T. finely chopped cilantro
1 T. salt
In a large pot, combine all ingredients. Bring to a boil, over medium high heat. (stir frequently)
Reduce heat and simmer about 10 minutes.(stir frequently).
Ladle into hot jars, leaving 1/2 inch headspace. Remove air bubbles, wipe rim, put on lids and bands.
Process in Water Bath for 15 minutes (half pint and pint jars)
Stewed Tomatoes and Vegetables
16 cups tomatoes (quartered, cored, peeled)
1 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green pepper
1 Tbsp. sugar
2 tsp. salt
Combine tomatoes, celery, onion, green pepper, sugar and salt. Bring to a boil over medium heat. Cover and cook for about 10 minutes, stirring occasionally.
Place in jars and process 15 minutes for pints 20 minutes for quarts (10 pounds pressure for weighted gauge canners) (following canning procedures)
**In my ball canning book it states to add lemon juice to each jar. I know that is common practice for water bath. My pressure canner "cookbook" does not state it as a necessary step. After reading several canning publications they recommend it for water bath OR pressure canner, 1 T. per pint and 2 T per quart. Add to each jar before adding tomatoes.
What are you canning this year?