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On the Stove

Bottled Tomatoes

by admin September 9, 2011
written by admin September 9, 2011
Bottled Tomatoes

My sister-in-law and I completed 7 quarts in about 1 hour (with the help of 2 little people), this doesn’t include processing time but the cleanup is quick! Here are the instructions for bottling tomatoes at home.

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Prepare bottles:

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1- Pick, wash, and sort: You only want to use very ripe tomatoes, if they are a bit green give them another day or two and try again.

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2- Blanch and Cool: Lower a strainer full of tomatoes into a pot of boiling water for 30-60 seconds; or just keep them submerged until the skins begin to crack. Remove from boiling water and place in a bowl of ice water to stop the cooking process and make the tomatoes easy to handle.

3- Peel and Core: Remove peelings. Slice in half and remove core (some people prefer to remove the seeds as well but I leave mine in).

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4- Pack Jars: Using only sterilized, chip free, home canning jars pack tomatoes into quart sized jars leaving ½ inch head space (pack them in tight as they will reduce during processing).

   5- Fill empty space: For each quart jar add 2 tbsp lemon juice and ½ tsp salt. Fill remaining space with boiling water (or boiling tomato juice), removing air bubbles by pushing a spoon handle down the insides of the jar.

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6- Secure Lids: Wipe jar rims with a clean rag to remove all salt and tomato residue. Secure sterile lids with rings.

     7- Process: Process tomatoes in a boiling water bath for 45 minutes (for quart jars). After removing jars from water bath let them cool over night on the counter without touching them.

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You now have tomatoes ready to use all winter long. I would love to hear ways you use your bottled tomatoes! I typically open a bottle, drain a bit of the liquid off and stick my immersion blender into the jar to chop the tomatoes. I then use the chopped tomatoes in tacos, spaghetti sauce, Spanish rice, casseroles, eggs, and anything else that asks for canned tomatoes.

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Preserving
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