Roma Sunday - 15 Minute Pressure Canned Roma Tomatoes without Water or Juice

We have a 10ft x 10ft garden, with 18 Beefsteak tomato plants. The tomatoes ripened fast and furious !! More than the two of us could possibly eat. I canned 9 quart jars and 6 pint jars in the past two weeks. I figured that would keep me through the winter!  Had not planned to can anymore tomatoes.  But....................I went grocery shopping and the Bushel and a half boxes were on sale, they looked so nice and tasty, and I thought how wonderful they would be in the winter for soups, stews, making my own pasta sauce, throwing on pasta, could not resist.   Tomatoes perish quickly so I canned them that afternoon.

I like to pressure can - takes less time than water bath and when you are doing 4 canner loads that is a lot of time saving!! Hmmmm 4 x 85 minutes or 4 x 15 minutes.

Step 1: Gathering the Equipment

24 – 28 - 1 quart/litre size Mason jars. Any brand will work nicely.
Lids and rings - make sure you buy/have the right size for your jars
Large bowls (for the peeled tomatoes)
Large pots for boiling water to scald the tomatoes
Smaller pot of boiling water to simmer the seals & rings in (I like to rings to be warm when placed on the seals)
A paring knife and a chef's knife
Measuring spoons
Salt (I use sea salt - but any good table salt will work)
Clean towels
Jar lifter for grabbing those hot jars
Canning funnel for filling the jars
Magnetic lid lifter – for taking the hot seals and rings out of the water
Canning Jar Wrench – I use this to empty the hot water out of the waiting jars (saves your fingers)
Pressure Canner - the one I use is a Mirro 22 Quart  weighted Gauge

Comments

[scoochmaroo]

Lovely, great work!

[The_I_T_Lady]

Thanks very much, was a little nervous with my first effort, surprised how easy it was once I got going.

Was fun, stay tuned more to come