Tomato Preserves 2013

Diana & Dave tried this in 2013

For more detail, refer to attached OSU document: click Tomatoes

Ingredients

5 lb	tomatoes (ripe)  (11 cups quartered)
8 C	sugar
2	lemons (thinly sliced)

Preparation

1. Select firm, underripe-to-ripe tomatoes. Use of decayed or overripe tomatoes may result in spoilage of canned products. Do not can tomatoes from dead or frost-killed vines.
   Wash the tomatoes in cool running water.
   
   
2. To can crushed, whole, or halved tomatoes, remove the skins by dipping them in boiling water for 30 to 60 seconds or until the skins split. Dip them in cold water, then slip off the skins and remove the cores.
   
   
3. Yields will vary. The amount generally needed per quart is as follows:
   
   

   Type Pounds needed

   • Crushed tomatoes 2¾
   • Whole or halved tomatoes 3
   • Tomato juice 3¼
   • Tomato sauce 5 to 6½
     
     
4. Hot Pack Method
   In the hot pack method,food is packed in jars while it is still very hot. Then the cooking liquid or boiling water is added. The hot pack method has several advantages. Heated tomatoes are easier to pack into jars because they are softer. As a result, more can be put into each jar, fewer jars are needed, and there is less floating of tomatoes. However, hot-packed tomatoes are not as firm in texture.
   
   
5. Raw Pack Method (we used this method in 2013)
   In the raw pack method, raw food is packed in the jars and covered with boiling water or juice.
   
   
• Start some water boiling
  
  
• Scald, peel and quarter tomatoes.
  
  
• Pack food and liquid to allow ½ inch headspace unless otherwise specified.
  Headspace is the space between the food or liquid and the top of a jar. If the jars are too full, some of the contents could bubble out during heat processing and prevent sealing by sticking to the rim. Too much headspace may also prevent sealing if the processing time is too short to exhaust all air from the jar.
  
• Add 2 Tablespoons of lemon juice to each 1 Quart jar
  
  
• Add 1 Teaspoon to each 1 Quart jar
  
  
• Fill the jars with the boiling water
  
  
• After packing, run a plastic spatula around the inside of the jar to remove air bubbles.
  
  
• Process in a water bath for 45 minutes at sea level
  
  
6. Closing the Jars
   Wipe jar rims and threads with a clean, damp cloth to remove any bits of food that might prevent a seal. Follow manufacturer’s directions for preheating lids. Put on the lid and screw the metal band following manufacturer’s directions for tightening
   
   
7. Cooling the Jars
   Put the jars on a rack or cloth so air can circulate freely around them. There should not be a cold draft or fan blowing on the jars..