Another info-note to self about my canned tomatoes.
Three dozen jars of tomatoes were canned in September 2018. The first two batches were Roma tomatoes purchased from first NoFrills in a 20 pound box for $7,99, then a second box was purchased from Metro in a 25 pound box for $8.00. The third batch was canned in two sessions on September 26th and 27th using garden tomatoes: Pink Girl; San Marino; Health Kick; and Amish paste tomatoes.
Tomato preparation:
The Roma tomatoes were washed and the stem ends removed. They were placed whole in a 16 quart stock pot, then brought to a boil and simmered until stewed. Then they were processed through the Cuisinart manual food mill, using the largest size sieve plate.
The garden tomatoes were frozen whole as they ripened, stems removed. The frozen tomatoes were placed in a 16 quart stock pot with 1/2 cup of water, set on a low heat until they began to thaw and soften. The tomatoes were stewed at a low heat. Then they were processed through teh Cuisinart manual food mill, using the smallest size sieve plate. This size was used because of the minute size of the tomato seeds in the Amish Paste tomatoes.
Jarring the tomatoes for canning:
The Roma tomatoes from NoFrills were canned using 4 tablespoons of vinegar per 1 litre jar. Rims were checked and cleaned then lids and rings were applied and finger tightened.
The Roma tomatoes from Metro were canned using 2 tablespoons of lemon juice per 1 litre jar. Rims were checked and cleaned then lids and rings were applied and finger tightened.
The garden tomatoes were canned using 1/2 teaspoon of citric acid per 1 litre jar. Rims were checked and cleaned then lids and rings were applied and finger tightened.
Pressure Canning:
The jars of tomatoes were canned in the pressure canner for 15 minutes at 11 pounts pressure. The All American pressure canner was set on the electric coil burner at 6/10 heat until pressure was reached, then the heat was reduced to 5.5/10 for 15 minutes of canning timed when pressure was reached.