Veteran – Canning Tomatoes

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!


Whole Food Mommies

The BEST Canned Tomatoes Ever!


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)

Source: WFM 1-10

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