People also ask

  • How do you can Tomatoes?

  • There are two ways to can tomatoes: in a boiling water bath or in a pressure canner. A pressure canner is different from a pressure cooker, which is not safe for canning. Pressure canners have a dial gauge or a weighted gauge and a rack for the jars. They are also larger than pressure cookers and fit at least one layer of quart jars.

  • How do you make homemade tomato sauce?

  • Bring a large pot of water to a boil, and blanch tomatoes, in batches, for 30 seconds. When cool enough to handle, peel, core, and halve. Work over a strainer set over a bowl to catch the juices, and remove the seeds. Add 1 teaspoon salt and 2 basil leaves to each jar. Place tomatoes, cut sides down, in jars.

  • How to make tomato juice from tomatoes?

  • Directions. Press down on the tomatoes to compact, and fill jars with the reserved tomato juice to within 1/2 inch of the rim. Wipe the rim, put on a hot lid and screw top, and transfer jars to the hot water. Repeat until all jars are filled and water covers them by 1 to 2 inches. Bring water to a boil, cover, and process for 45 minutes.

  • How do you boil tomatoes so they don’t split?

  • Using a small paring knife, cut out the tough core of the tomato, then score the bottom. Set a large pot of water to boil; keep a cooler full of ice water nearby. Submerge the tomatoes in boiling water for 20 to 30 seconds, until the skins wrinkle and split. Remove them to the ice water.