I've had so many requests for these canning recipes, that I think it will be easier to post them here and refer people to this post ;) Here are all the recipes I use for canning tomatoes...
Please note that these are all recipes. When I actually can my tomatoes, I use what is ripe...sometimes it is much more than the recipe, or much less. I don't follow the recipes exactly, but more as a guideline. I just keep an open mind and taste the sauces along the way. Because of varrying amounts, I am not able to tell you exactly how many pints/quarts each recipe makes. Also, please note that these are old recipes passed down over the years. New canning reccomendations state that modern varieties of tomatoes do not contain high amounts of acid as they did in the past. This puts you at risk for botulism poisoning. My grandmother and I have canned thousands of jars of tomatoes using these recipes, and never once had a problem. Modern canning guidelines suggest adding 1 Tbs. per pint or 2 Tbs. per quart of lemon juice to help bring up acidity levels. This does not change the flavor of the finished product, and will help protect you from the possibility of botulism forming in your jars, because it cannot form under high acidity levels. My suggestion would be to follow the recipes below, and add the lemon juice straight to your jars before filling them with your finished product.
Instructions for Peeling Tomatoes
Canned Stewed Tomatoes Recipe
1. Start by selecting ripe tomatoes from your garden. I usually pick all of the ripe tomatoes out of my garden and then sit them in a basket on my cupboard for a few days, allowing them to get really ripe. This will give you much more flavor and sweetness in your stewed tomatoes.
2. Once you have a decent amount of ripe tomatoes, wash them all.
4. Clean out both sides of your sink. Fill one side full of cold water.
5. Now you need to remove the tomato skins. Skins do not preserve well, so you will need to remove them. Place a strainer over a bowl and place next to your pot. Take 7-8 tomatoes at a time and drop them all into the boiling water. Let them boil until the skin cracks, or a minute-a minute and a half have passed. If the skin does not crack, remove it anyways and place in the strainer using a slotted spoon. Once you have removed all of the tamatoes from the water, place more tomatoes in the boiling water and dump the ones from the strainer into the sink of cold water. Repeat until all tomatoes have been in the boiling water and then placed in cold sink water.
6. Remove skins from tomatoes...they should come right off after the boiling process. You should be able to peel them right off. I just do it over the sink and throw all of the skins in the sink, and clean them out when I'm done. Peel all of the tomatoes and place them in a clean bowl.
7. Place a large empty pot on the stove and turn on low heat. Rough chop eat tomato into bite sized pieces. They don't have to be perfect. Trasfer to the pot as your cutting board gets full. Don't waster the tomato juice...it adds wonderful flavor. Repeat until all tomatoes have been chopped, and tomatoes and juice are all in the pot. Turn heat up to medium low and start adding seasoning. I like to add plenty of salt, pepper and then some celery salt. I also add a tiny bit of sugar to bring out the sweetness of the tomatoes. I usually add a half cup, but I make a HUGE pot...so you'll want to play around with seasonings until it tastes good, depending on how much you're making. Add a few Tbs. of lemon juice. Some people like to add chopped onions and celery at this point, but I prefer to just have the tomatoes plain because I like to add them to so many different recipes. Simmer for 10-15 minutes.
9. Process jars in a hot water bath. For those of you who aren't canners...this is the large canning pot (not a pressure cooker). You fill it with enough water to cover all of the jars when submerged, and then you bring it to a roaring boil. Once the boiling starts, you put the lid on and allow the jars to boil. Quarts should process 35-40 minutes and pints 25-30 minutes.
My secret to processing large batches, is using an outdoor camp stove with extra large canning pots. I can keep the heat outside during the hot summer, and I can also process 20 quarts at once, which really saves a lot of time...
11. Use your stewed tomatoes...here is just a quick list of how I use my stewed tomtaoes...
-poured over cooked macaroni
-tomato macaroni soup (this is an old fashioned family favorite at our house. the recipe came from my great grandma. I will have to share the recipe sometime)
-poured over seasoned chicken breasts in the crock pot (this is one of Grace's favorite meals)
-poured over a seasoned roast in the crock pot
-in homemade chili and vegetable soup
-in tortilla and taco soup
-blended and added to homemade salsa
-baked macaroni & cheese with stewed tomatoes
-you can use them to make pasta sauce...you just need to simmer it long enough to thicken it up
-You can blend it and make homemade tomato soup
-you can basically use it in any recipe that calls for stewed tomatoes, canned tomatoes, or diced tomatoes
Tangy Spaghetti Sauce for Canning
-3 medium onions, chopped
-2 cups green bell peppers, chopped
-1 cup banana peppers, chopped
-2 pkg. fresh sliced mushrooms (optional)
-4 cloves minced garlic
-16 cups tomatoes, peeled and chopped (see instructions for peeling above under stewed tomato recipe)
-3(12oz) cans tomato paste
-1/4 c. balsamic vinegar
-3 tablespoons brown sugar
-1 tablespoon dried oregano
-4 teaspoons canning salt
-2 teaspoons dried basil
-1 teaspoon black pepper
-2 tablespoons Italian seasoning
-3 Tbs. Lemon juice
Add all ingredients to stock pot. Heat until boiling. Reduce heat and simmer, partially covered for about 1-2 hours, stirring occasionally. Fill clean, sterilized jars within ½” of top. Put on tops and tighten. Process for 35 minutes for quart jars in water bath. Serve over pasta.
Grandma Betty's Salsa
-4 quarts tomatoes, peeled and chopped (see instructions for peeling above under stewed tomato recipe)
-4 cloves garlic, minced
-2 medium onions, chopped (one yellow & one red)
-2 red peppers, chopped
-2 green peppers, chopped
-2 banana pepper, chopped
-1/2 c. white vinegar
-1/2 c. balsamic vinegar
-2 bunches green onion, chopped
-3 fresh limes, juiced
-1 bunch fresh cilantro, finely chopped
-1 jalapeno pepper, seeded and chopped fine
-2 tsp. chili powder
-4 Tbs. brown sugar
-6 cans tomato paste
-season to tast with salt
Bring to boil in large stock pot and simmer for 25 minutes. Fill jars and seal while still hot. Put in boiling water bath 35 minutes for pints, 45 minutes for quarts. Water should be boiling when you put the bottles in, and should cover the bottles at least 1”.
Homemade Canned Pizza Sauce
Combine in blender:
-2 large onions, quartered
-4 cloves garlic
-3 Tbs. olive oil
-2 Tbs. lemon juice
-a bit of tomato juice to help blend
Blend until smooth. Add to:
-25-28 tomatoes, peeled and pureed in blender (see instructions for peeling above under stewed tomato recipe)
-1 tsp. pepper
-3 Tbs. brown sugar
-2 Tbs. parsley
-1 Tbs. oregano
-1 Tbs. basil
-1 tsp. rosemary
-1 tsp. celery seed
-2 tsp. salt
-1 tsp. garlic powder
-1/2 tsp. summer savory
-2 Tbs. lemon juice
-3 large cans tomato paste (regular soup can size, or 5-6 of the mini cans)
Combine all ingredients in large pot on stove. Simmer for about 3-4 hours until moisture is cooked out and sauce thickens. When sauce is done, transfer to jars and seal. Process for 25 minutes in a hot water bath.