Old Hags and Old Farts

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Have a Nice Day!!!Hugs Kissy xxx

prezzie 4 ya Hun Hugs Kissy xoxoxotake care,I care xxxxx

Hope ya have a Nice Day & Week!!!Hugs Kissy

Everyone ,Im back ,Hope Everyone has a Blessed Weekend !!!Hugs Kissy xoxoxo

WHOLE OR HALVED TOMATOES (PACKED IN WATER)

Procedure: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split; then dip in cold water. Slip off skins and remove cores. Leave whole or halve. Add bottled lemon juice or citric acid to jars. (See acidification directions). Add 1 teaspoon salt per quart to the jars, if desired.

For Hot Pack: Add enough water to cover the tomatoes and boil them gently for 5 minutes. Fill jars with hot tomatoes or with raw peeled tomatoes. Add the hot cooking liquid to the hot pack, leaving ½-inch headspace. Adjust lids and process.

For Raw Pack: Heat water, for packing tomatoes, to a boil. Add 1 teaspoon salt to each quart; ½ teaspoon to each pint jar, if desired. Pack prepared tomatoes in hot jars, leaving ½-inch headspace. Fill hot jars to ½ inch from top with boiling water. Adjust lids and process using one of the following options.

Option 1 �?Process in a Boiling Water Bath:
Pints……………………�?.40 minutes
Quarts…………………�?..45 minutes

Option 2 �?Process in a Dial-Gauge Pressure Canner at 11 pounds pressure
or in a Weighted Gauge Pressure Canner at 10 pounds pressure
Pints or Quarts…………�?. 10 minutes

This is the one I use.... love tomoatoes Processing Methods
Boiling Water Bath Canner

Fill the kettle with the appropriate amount of hot water and begin heating it on the range. The water bath canner requires 1 to 2 inches of water above the tops of jars. This can be difficult to determine before the filled jars are in place but after a batch or two you will learn how much water you you have to add. It is always a good tomato sauce recipes

idea to have an extra small pot of water heating just in case.

Place jars on rack immediately after packing. Lower filled rack into canner. Jars should be covered by 1 to 2 inches of water. Add additional boiling water if needed. If you add more water, pour between jars and not directly on them (this is where the extra pot of heated water comes in handy). Cover pot with lid. When the water comes to a rolling boil, start to count the processing time. Reduce heat slightly and boil gently for the time recommended for the food being processed. When the cooking time is up, remove jars at once and place on a rack or on towels away from heat and away from any draft. Keep jars separated to allow for air space.

After jars have cooled, test for seal. To do this press down on the center of the lid. The lid should be con-caved and not move when pressed. Another method is to tap the lid with the bottom of a teaspoon. If the jar is sealed correctly, it will make a high-pitched sound. If it makes a dull sound it means the lid is not sealed or possibly that food is in contact with the underside of the lid.

When completely cool, the screw bands may be removed if desired but not necessary. Be sure to label canned jars with content and processing date. Store jars in a cool dark, dry place. If there is a possibility of freezing temperatures during storage, cover with a blanket or heavy cloth. Jars may also be placed in a box and stuffed with newspaper.

flageagle.jpg flageagle.bmp picture by mokijune

Have a safe and happy Fourth of July!!!

Merry, Merry Christmas Steve!!

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