A week or so ago, I took my first solo trip into canning tomatoes. My mom used to can tomatoes when I was a child, but she did water-bath canning.
My husband bought a pressure canner recently, and well I wanted the canning to go faster.
I’d never used a pressure cooker before, much less a canner. I was nervous. Not to mention the fact that it barely fits between my gas cooktop and the microwave (which hangs above the cooktop).
But I did it. Here are the pictures:
I started with vine-ripe tomatoes, fresh from the garden. Then blanched and skinned them.
The prepared jars and lids being heated:
I decided to do a cold pack with the tomatoes. I put them in the jars with lemon juice and a bit of salt then poured very hot water in until it reached 1/2 inch from the top of the jar, which really only wound up being about 1/4 to 1/2 cup of water.
A jar before processing:
My completed jars in the canner:
After they cooled, they looked watery, so I decided I would not be doing the cold pack method again. But it’s only 7 jars, and I didn’t blow up the house. 🙂
So there was my canning challenge. LOL I hope you enjoyed it more than I did.
Have you canned successfully? Or unsuccessfully? Tell us canned and if it taste good?