Happy Tuesday readers – today at Home I posting about canning and preserving the abundance from our garden, This Summer I was lucky enough to be gifted with some extra garden goods -plus with what I grew I decided to do some canning and preserving: But if you dont want to go through the canning process – try a refrigerator method – it just doesnt keep as long. https://www.ballmasonjars.com/canning-and-preserving-101.html
- 12 pounds ripe tomatoes
- 4 teaspoons Kosher salt
- 4 tablespoons bottled lemon juice
- 4 sterilized quart jars with lids and rims
- Cut an X into the bottom of each tomato, which will make peeling easier. Boil a large stockpot or lobster pot of water and add all tomatoes, working in batches if necessary. When their skins begin to retract after a minute or so, remove the tomatoes from the water and plunge into cold water to stop the cooking and loosen the skins.
- Peel the tomato skins off, and cut out the stems. Press the peeled and cored tomatoes firmly into the sterilized jars until there is only 1/2-inch remaining at the top.
- Once the jars are filled, add a teaspoon of Kosher salt and a tablespoon of bottled lemon juice to each quart. Place the lids and rims on the jars, and tighten.
- Prepare a large boiling water bath in a stockpot or lobster pot, making sure the water is deep enough to completely cover the jars. Once the water has come to a boil, arrange the jars on a wire jar rack, and lower into water. Allow the jars to process in the water bath for 45 minutes.
- When the processing is complete, carefully remove the rack and place on a heatproof surface. Cover the jars with a clean dishtowel, and allow them to cool at room temperature for a few hours.
- Test the seals to ensure proper processing, label the jars with the date, and store in a cool, dark place (like a pantry) to enjoy for up to a year.
How Long do Canned Tomatoes Last?
For the best long-term results, your jars of tomatoes should be stored in a dark place with temperatures ranging from 50 to 70 degrees. As long as the lids have properly sealed, they should last well for 12-18 months. You will, however, see the best color and texture during the first 3-6 months.
As long as they stay sealed, they should remain safe to eat, but the quality will begin to degrade past 12-18 months. I’ve also heard that some people find they bring on a metallic taste after about 18-24 months.
After you open one of the jars, place any leftovers in the refrigerator, and use within 7 days.
If any of your jars do not seal properly, refrigerate, and use within a week.
Refrigerator Jam :
- 1 3/4 cups sugar
- 1–quart strawberries, cleaned and hulled
- 1 teaspoon butter (to reduce foaming)
- Freeze a couple of spoons (I’ll explain later, it has to do well the gel!)
- Combine 1/4 cup sugar and the strawberries in a medium saucepan. Using a potato masher, roughly mash the strawberries. Then, using a wooden spoon, cook the berries, stirring until they are juicy. This should take about 5-6 minutes.
- Stir in remaining sugar and butter until the sugar is dissolved and the butter is melted.
- Bring mixture to a full rolling boil. Continuing boiling, on medium to medium-high heat, removing foam from the surface as needed, until the mixture has thickened and most of the liquid has been absorbed. About 20-30 minutes.
- Gell test. Retrieve the frozen spoons. Place a drizzle of jam on the back of a frozen spoon. After it has slightly cooled, a few seconds, run your finger through the jam. If it retains its track, it has set. If it runs, keep cooking the jam and retest in a few minutes.
- Quickly pour jam into a sterilized pint size jar and refrigerate up to 4 months.