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    • Canning Tomatoes

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    •  8/21/2013 9:22:29 PM
    • It's that time of year again (or very close to it).  That wonderful time when you harvest those yummy juicy tomatoes from your garden (or your neighbors garden) and you spend a few hours in your kitchen canning those yummy vegetables (or are they fruit?  I never know).


      My wonderful awesome incredible MOTHER came over to my home yesterday with a bushel of tomatoes and we had such a wonderful time canning them using her famous recipe (found below).  These canned tomatoes are worth their weight in gold!  These tomatoes help me out so much during the year when I am hungry and I want something yummy, but don't have a lot of time.  I just dump one of these in my pan, add a can of beans and whatever vegetables I have on hand, and in 10 minutes I have a super yummy bowl of veggie soup that is to die for.  These tomatoes are that good!


      So what are you waiting for?  Go find some tomatoes, a pressure canner, and take a few hours out of your day spending time CANNING (invite your mother to come help).  You won't regret it!


      MUCH LOVE!

      Whole Food Mommies

       

       

       

      The BEST Canned Tomatoes Ever!

       

      Directions:

      1.  Scald, Skin and quarter a 1/2 bushel of garden tomatoes (should almost fill a cold pack canner- making sure you have enough room in the pot for vegetable mixture below).

      2.  OPTIONAL:  Run the quartered tomatoes through a food processor for smoother texture (kids prefer this because the finished product will have no chunks).

      3.  Place tomatoes on stove top in large pot (I use a cold pack canner pot) and bring to a boil, leave on medium high while you move onto the next step.

      4.  In a food processor, chop the following vegetables (you don't need to mince them, just thoroughly chop):  6 large onions, 3 medium green peppers and 1 bunch of celery.

      5.  Place vegetable mixture in a separate pot and cook for 30 minutes with 3/4 cup water. (Your kitchen will be smelling SO GOOD at this point).

      6.  Add the vegetable mixture to your bubbling tomatoes.

      7.  Add the following ingredients to your mixture:  1 cup sugar, 1/2 cup non-iodized salt.  Mix thoroughly.

      8.  Place 2 TBS of LEMON JUICE in your quart jars (this should make about 14-18 jars total).  And then pour the tomato mixture into them.

      9.  Pressure cook at 13 lbs for 35 minutes (following your pressure canner directions)

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