Posted: 8/30/2015 5:01:34 PM EDT
Do you boil them between scalding and jarring?
The Bell book says to boil, but grandma says bullshit.
Boiling is a preheat. Takes less time to process, and is a little safer in a boiling water canner. Probably less important in a pressure canner. Got 80 qts in the basement this year, and waiting for the pressure cooker to cool on the last of 14 qts of beans.
No pressure cooker.
Both Grandma and Bell say to process for forty minutes.
What do you do?
After scalding I pack into hot jars, add nearly boiling water, couple table spoons of Lemon juice, then process quart jars in water bath for 45 minutes.
I pressure can and do hot pack first I boil tomatoes 30 seconds then dip in cool water
I do the tomatoes packed in own juice with no added water
Get skins off
Cut into quarters
Put a small amount into a big pot
Heat on a high setting and mash tomatoes in pot up into juice
Once boiling slowly add rest of tomatoes
Boil 5 minutes stirring constantly
Pack tomatoes in hot jars with citric acid
Add 1 tsp sugar
Add 1 tsp salt
Then process in canner
Nothing against grandmas way but tomato acidity has changed over the years and processing methods and times have changed I would go by the ball book
My parents did it the old way too but I want to be safe and not run the risk of botulism