What: raw-packed canned tomatoes
How much: I’ve done 14 quarts so far, but I’m shooting for a total of 60ish.
Raw-packed tomatoes are probably the most utilitarian of all the things I preserve, but they are used and loved in many a winter/spring meal. I find the end product of this method of canning tomatoes to be very versatile and easy to use. The one thing that bums me out about this recipe is the 85 minutes of boiling that seems to err ridiculously on the side of extreme food safety, but I stick to it and try not to complain too much.
Back in the day, I used to get a whole bunch of tomatoes and can them all in one marathon session. That was all well and good, but in the past few years, I’ve learned to enjoy setting aside an hour or so several times a week and just canning one batch at a time. I used to think the setup wasn’t worth doing unless I was going to go whole hog, but now that I have my own systems in place, it doesn’t really seem like that big of a deal to get things started and cleaned up for only seven jars. I’ve also found that adding my full jars to the hot water bath when the water is still cold to warm instead of plunging them into boiling water greatly reduces the number of jar blowouts/losses I sustain. In fact, I don’t think I’ve had a cracked jar in at least two years.
This is part of a collection of posts documenting my food preservation activities this summer/fall (more info here). Please feel free to comment with a link to food preservation activities on your own blogs or links to recipes you’re following or you’d like to try from other blogs.