Dip tomatoes in hot water for 20 seconds then in ice
Wash tomatoes and dip in boiling water for 30 to 60 seconds or
Start boiling water for canning.
in medium sauce pan, mix all ingredients and bring to a boil. Let simmer 5 minutes.
Fill jars, leaving 1/2 inch headspace.
Wipe mouth of jars with clean, damp, cloth. Place lids on jars, screw on bands finger tight.
Boil jars for 15 minutes at 1000 feet, 20 minutes up to 6000 feet, and 25 minutes if over 6000 feet.
n simmering water until ready for use. Do not boil. Wash
For the polenta:
Bring water
ven to 200\u00b0C.
FOR THE MEATLOAF:
Boil potatoes
Prepare tomatoes, washed, peeled and chopped. Reserve
Dip tomatoes in boiling water for 30 seconds or so.
Take out and immediately put into iced water.
I fill one side of the sink with the ice water, use the other side to drain them.
This helps to get the skins off.
Remove core and skins and cut in half or if large tomato cut into quarters.
pack them tightly into jars.
Add one Teaspoon canning salt to each Quart.
set in water bath and process for 30 minutes.
let cool.
In a large pot, heat olive oil.
Add onions until translucent.
Add garlic and saute a few minutes.
Add tomatoes, wine, salt, black pepper, hot pepper flakes, oregano, sugars and vinegar.
Bring to boil and then simmer for 90 minutes (at least) - it should reduce a bit.
Add tomato paste and fresh herbs, simmer 10 minutes.
To can:
Add 3 TBSP bottled lemon juice to each empty quart canning jar (2 TBSP for pint jars).
Processing with a Water Bath for 40 minutes for quart jars, 35 minutes for pint jars.
Blanch, peel, core and quarter tomatoes.
Heat olive oil in
im the tops off the tomatoes, scrape out all the
n simmering water until ready for use. ( do not boil ).
rom Bernardin. \"Any amount of tomatoes can be used.
An
oil. Working in batches, blanch tomatoes for one minute and immediately immerse
ome juice. Continue heating the tomatoes, stirring to prevent burning. Bring
nches.
A note about tomatoes: you do not have to
Combine and add all ingredients to a heavy sauce pan or cast iron skillet. Bring to a boil and simmer 1 to 2 hours or till desired thickness has been reached. Stir often to prevent sticking.
Pack hot jars with hot prepared tomato mixture leaving 1/2-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
Hot Pack 15 minutes
Follow all normal canning guidelines.
br>Drain, chop, and mix tomatoes in a bowl then place
ery large pot and simmer for 30 minutes. Meanwhile wash jars
ortar and pestle.
Process tomatoes, onions, green bell peppers, carrots