When processing is complete, turn off heat. Slowly adjust the heat to maintain a steady column of steam throughout the processing time. Processing time begins when there is a steady column of steam 6 to 8 inches (15 to 20 cm) long. When all jars are in the canner, bring the canner to a boil over medium to medium-high heat until a steady column of steam at least 6 inches (15 cm) long escapes from the vent hole(s). As each jar is filled, place it on canner rack, keeping the cover or lid on the atmospheric steam canner as you work. Heat water in the base of the canner to 180☏ (82☌).
1LB 12OZ TO CUPS TOMATOES MANUAL
Preheat the base of a steam canner that has been filled with the amount of water designated in the instruction manual that comes with the canner (usually about 2 quarts). To Process in an Atmospheric Steam Canner Wait 5 minutes before removing jars from the canner with a jar lifter, being careful not to tilt the jars, to a wooden cutting board or towel-lined surface. After processing is complete, remove canner from heat and remove the canner lid.
When water boils vigorously, lower heat to maintain a gentle boil and process jars for the time given in the recipe. Add water, if needed, to 1 inch (2.5 cm) above jars and add canner cover. Load sealed jars onto the canner rack and lower with handles, or load one jar at a time with a jar lifter onto rack in canner. To Process in a Boiling Water Cannerįill canner halfway with water and preheat to 180☏ (82☌) for hot packs or 140☏ (60☌) for raw packs. Process in a boiling water canner, atmospheric steam canner, or pressure canner. Wipe sealing edge of jars with a clean, damp paper towel. Prepare lids according to manufacturer's instructions. If this is your first time canning, it is recommended that you read "Let's Preserve: Basics of Home Canning." Wash jars. Place pan containing tomatoes in cold water to cool. Cover and cook until tender (10 to 20 minutes). Remove stem ends and peel and quarter ripe tomatoes. If desired, season with 1 teaspoon of salt to each quart of juice. Wash, sort, and trim firm, vine-ripened tomatoes. Note: Cooking or stewing tomatoes provides better texture and flavor. Use only for cooking or seasoning since tomatoes will not be solid when thawed. Pack into containers, leaving 1 inch (2.5 cm) of headspace. Wash and dip in boiling water for 30 seconds to remove skins. Select firm, ripe tomatoes with deep red color. Gently rub produce under cold running water. All produce should be properly washed before it is consumed or preserved. Start with clean countertops and utensils.
Yellow tomatoes are not really any lower in acid than red they contain more natural sugars and therefore have a sweeter taste. Paste tomatoes are good for making sauce, ketchup, and purees.
Slicing varieties are good choices for making juice and crushed and whole tomato products. Green tomatoes are more acidic than ripened fruit and can be canned safely with any of the following recommendations. Do not can tomatoes from dead or frost-killed vines. Select only disease-free, preferably vine-ripened, firm fruit for canning.
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