This year I’ve eaten more then my fair share of fresh tomatoes from the garden. So instead of letting a lot of tomatoes rot on the vine. I thought that it would be a good time to can all the tomatoes that are currently ripe. So this year, instead of using only “roma” type tomatoes, I’m basically going to be using a blend of all the tomatoes in the garden. Since a few weeks back I used of blend of tomatoes (roma, cherry/grape, heirloom, big boy) to make a quick tomato sauce, and it turned out awesome.
I ended up filling up, three quart jars of tomatoes. But after processing, it looks like I should have gone with two jars instead of three (see the pics below.) Anyways, once again this year I’m going to be using the Ball Blue book recipe for raw packed tomatoes. So per quart jar I added:
- 1/2 tsp citric acid
- 1 tsp canning salt
- And hot water to top of the jar
Then process the jars in a boiling water canner for 45 minutes.
The only “tough” part about this recipe. Is taking the time to remove the skins from all the tomatoes (by dunking them in boil water) and cuting out any bad parts. But other then that, this recipe is smooth sailing.