The Best of Canning Tomatoes

For the second year in a row my family has honored the new tradition of canning tomatoes.  This year my Uncle swore to a new method of cooking the tomatoes longer so they would puree better.  Here are some of my favorite pictures from the day including my brother stealing figs from the neighbor’s tree.  These are step-by-step directions that my uncle printed out for all of us.

1. Wash Tomatoes

2. Cut off the stem and make one slit 1/3  the way down the top of the tomato

3. Boil until mushy (1-1.5 hours depending on heat and number of tomatoes)

4.  Dry in strainers for about 1 hour (tilt and turn frequently)

5.  Pass through machine, then re-pass a second time

6.  Add 1 basil leaf and a teaspoon of salt to each pre-cleaned and dried jar

7. Fill jar with tomato puree and screw tight

8. Put towels on the bottom of a big pot and fill with bottles, wrapped in paper towels

9.  Fill pot with cold water 2 inches above the jars

10.  Boil for 45 minutes


					
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