Preserving tomatoes is like a making jam or tomato sauce homemade. Lets start making tomato jam.
Tomatoes and Salt - calcium chloride (pure form of "apog")
◾Select fresh, firm, fully ripe but not overripe tomatoes. Wash thoroughly in running water.
◾Blanch in boiling water for from one-half to 1 minute or in steam for from 2 to 3 minutes.
◾Dip in cold water; peel off skin and remove core.
◾Pack tomatoes firmly in previously sterilized jars to 1/2 inch from the top.
◾Do not add water. Add 1/2 teaspoon salt and 1/8 teaspoon calcium chloride (apog) to each pint jar.
◾Exhaust uncovered jar containing the tomatoes at 77°c in a kettle withvwater for 15 minutes or approximately 45 minutes feom boiling time. Water in kettle should not be more than 2/3 of the jar to prevent entrance of boiling water into the jar.
◾Seal completely and process in boiling water bath for 35 minutes.
◾ Cool and store
Thats it! enjoy with your homemade tomato sauce or jam.
👉 By: cher90