A Guide to Canning

By mamacasma

Ingredients

• Getting Started
• If you're using jars from previous canning projects, discard any that have nicks, cracks, uneven rim surfaces, or other defects.
• Wash jars, plus lids and screw bands, in a dishwasher or in hot, soapy water and rinse well (do not towel dry).

Preparation

Step 1

Packing Smart

* Work in small batches. Place tomatoes in boiling water for 30 to 60 seconds until skins crack (about 3 pounds tomatoes for each quart jar). Immediately plunge into ice water and slip off skin. Remove core; halve, quarter, or leave whole.
* Add 2 tablespoons bottled lemon juice to each jar, then fill with tomatoes and any juices, packing tightly, leaving 1/2 inch of space at the top.
* Remove any air bubbles by sliding a narrow plastic spatula between the jar and food to ensure proper sealing.
* Wipe rim well, then center lid and screw on band just until resistance is met.

Perfect Processing

* Place jarred tomatoes in pot, keeping them covered with at least 1 inch water. Cover and bring to a boil; boil for 85 minutes, adding water to keep jars covered as necessary.
* Turn off heat and remove pot lid. Wait 5 minutes, then remove jars with a jar lifter (don't tip them) and place upright on a towel on the counter. (Don't worry about wiping water off lids; it's best not to disturb them while the seal is forming.)
* Cool for 24 hours. Check seal (lids should not flex up and down when center is pressed) and wipe jars clean with a damp cloth before storing. Label jars with date.