Canned Fresh Tomatoes Recipes

Steps:

• Notes:.
• Do not refrigerate tomatoes, as refrigeration undermines the flavor.
• Though tomatoes are a fruit, they are usually pH 4.5 to 4.6, which is right on the borderline of foods you can safely process in a water bath, so you have to acidify them by adding lemon juice or citric acid if you are planning to process them in a water bath. You can do this by adding 1/4 teaspoon citric acid or 2 tablespoons lemon juice per pint. Citric acid is sold in the US under the name "Fruit Fresh", and can be bought at most grocery stores. If you choose to use lemon juice to acidify your tomatoes, use bottled lemon juice, because bottled commercial lemon juice has a consistent pH, and fresh lemons can vary in acidity.
• Sometimes you remove tomatoes from the boiling water bath canner to find that the pulp has separated from the juice. This is caused by an enzyme in the tomato that becomes activated when the tomato is exposed to air, either by skinning and/or cutting and crushing. The enzyme breaks down pectin, causing the solids and liquids to separate. The sooner the skinned, crushed or cut tomatoes are heated, the better, as heat stops the enzymatic action (this is also why you almost always blanch foods before freezing them). Regardless of separation, these tomatoes are still perfectly safe to eat.
• Bring a large pot of water to a boil over high heat. Drop the tomatoes into the boiling water, count off 10 seconds, and then remove.
• With a sharp paring knife, slit the tomato skins and peel them off. They will come off easily. Core the tomatoes and tear them in half, squeezing out the seeds. Toss into a pot. Drop the skins and seeds into a colander over a bowl. A lot of tomato juice is saved this way, which you can add to your canned tomatoes or drink fresh.
• Crush the tomatoes. You can use a food processor or a tomato masher. Chunks are OK.
• Heat the tomatoes and boil gently for 5 minutes. The tomatoes may get a bit foamy on top - that's OK.
• Have ready 6 pint-sized canning jars. Into each jar, place 1/4 teaspoon dried basil, 1 teaspoon of salt, 1/4 teaspoon of citric acid OR 2 tablespoons lemon juice. Ladle in the hot tomatoes, leaving 1/2 to 3/4 inch of headspace in each jar. Wipe the rims, set on the lids, and screw on the bands fingertip tight.
• Place the jars in a boiling water bath and add enough water to cover the jars by 3 inches. Process the tomatoes for 40 minutes, making sure that the jars are covered with at least 1 inch of water the whole time. If the jars are not covered by water at any point, you have to delete the time that the cans were not totally submerged, add water, bring back to a boil, and begin timing again, deducting any time in which the jars were not submerged.
• When you remove the tomatoes from the boiling water bath, if some pulp fizzes out of the jars, don't panic; they will probably still seal.
• Let the jars sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. If any jars did not seal, place them in the fridge and use within a week.

Steps:

• Peel the tomatoes by dropping them in boiling water for 15 seconds. Core each tomato and leave it whole.
• Put salt, sugar, and lemon juice into hot jars. Pack the tomatoes tightly into the jars. you should have plenty of juice to cover the tomatoes by pressing them down.
• Remove the air bubbles and clean the rim of the jars. Seal and process in water bath for 45 minutes.

Steps:

• In a medium pot over medium-high heat, pour in the olive oil. Add the onions and cook until lightly browned, about 5 minutes. Add the garlic and season with salt and pepper, to taste. Give it a stir and cook for another minute. Add the tomatoes, sugar, and basil. Reduce the heat a bit and simmer for 10 to 15 minutes.

Steps:

• Add oil to 6 quart pot. Mince the onion and garlic in a food processor and sauté in the oil until transparent. Add the basil and parsley; remove from heat set aside.
• Peel tomatoes by dipping them in boiling water for 15 seconds. Remove the core and process until like juice. Add them to the pot with the onions. add the rest of the ingredients and blend well.
• Cook on low heat for 1 1/2 hours, stirring often.
• When sauce is done, ladle into hot jars to within 1/2 inch from top of jar. Clean the rim and seal.
• Process for 45 minutes in water bath.

Steps:

• Cut tomatoes, run through food processor, then through food mill, and put into a large pan to cook.
• Meanwhile cut up the garlic and onions and cook in oil in a separate pan, then run through the food mill.
• Add onions, garlic, and remaining ingredients to tomatoes and slowly heat to a boil. Boil stirring occasionally until thick (about 2 hours).
• To can, pour into clean hot quart jars, leaving 1/2 inch head space.
• Process 40 minute in a boiling water bath.