Best 3 Cold Pack Canning Tomatoes Instructions Recipes
In the realm of culinary wonders, tomatoes reign supreme, their versatile flavors adding a burst of vibrancy to countless dishes. Cold pack canning, a time-honored technique, captures the essence of this luscious fruit, preserving its peak freshness and delectable taste for future enjoyment. This article presents a comprehensive guide to cold pack canning tomatoes, offering three distinct recipes that cater to diverse culinary preferences.
1. **Classic Cold Pack Canning Tomatoes**: This traditional recipe embodies the art of preserving tomatoes in their natural form. Simple yet effective, it allows the tomatoes' inherent flavors to shine through. The process involves meticulously selecting ripe, blemish-free tomatoes, blanching them to retain their vibrant color, and carefully packing them into sterilized jars. The jars are then submerged in boiling water for a specified duration, ensuring the elimination of harmful bacteria and the creation of a hermetic seal.
2. **Sweet and Spicy Canned Tomatoes**: For those who relish a touch of tang and heat, this recipe infuses tomatoes with a harmonious blend of sweetness and spice. The addition of sugar and vinegar creates a delectable balance, while a symphony of spices, including mustard seeds, celery seeds, and crushed red pepper flakes, adds a layer of complexity and depth. This versatile condiment elevates sandwiches, wraps, and salads to new heights of flavor.
3. **Roasted Garlic and Herb Canned Tomatoes**: This recipe elevates the classic cold pack canning technique by incorporating the rich, nutty flavors of roasted garlic and a medley of aromatic herbs. Plump tomatoes are roasted with garlic cloves until caramelized, exuding an irresistible aroma. The resulting mixture is then combined with fresh herbs like basil, thyme, and oregano, creating a symphony of flavors that will transform pasta dishes, soups, and stews into culinary masterpieces.
Whether you prefer the simplicity of classic canned tomatoes, the vibrant sweetness and spice of the enhanced recipe, or the depth of flavors in the roasted garlic and herb variation, this article provides the guidance and inspiration you need to embark on your cold pack canning journey. Embrace the satisfaction of preserving nature's bounty and savor the delicious rewards of your labor.
COLD-PACK STEAM CANNING TOMATOES
The easiest method for canning tomatoes.
Provided by heartysmarty
Categories Side Dish
Time 1h30m
Number Of Ingredients 12
Steps:
- Gather all supplies and ingredients. This is very important! Once things get moving along, you won't have time to be searching for supplies. Check the "Featured Products" section (Aff. links) for the supplies I use.
- Fill the stock/strainer pot two-thirds full with water, cover with a lid, and begin to boil. At the same time, fill the steam canner with water just below the inside rack and begin to boil.
- Add about 2 cups hot water to the small saucepan. Set it on the stovetop at a low simmer. Carefully place lids on the bottom of the pot, rubber side up, making sure not to touch the rubber. The oils on your fingers can prevent the lids from sealing. Cover with a lid and continue to gently simmer until ready to use.
- Rinse a quarter of the tomatoes and blanch them in the boiling water inside the stock/strainer pot for 60 seconds. Pull only the strainer out, draining the water from the tomatoes. Leave the stock pot boiling with water for the next round of tomatoes.
- Slip the skin off from the tomatoes. Use the serrated knife to core and cut them into quarters. If the skin doesn't easily slip off the tomato, increase the blanch time by 30 seconds.
- At this point, you may choose to fill your mason jars with the quartered tomatoes. If you prefer diced tomatoes, use the largest grid blade in the Vidalia Chop Wizard to quickly dice the tomatoes.
- Pack each jar as tightly as possible. Use the handle of a wooden spoon to release air bubbles by pressing it down the inside of the jar three or four times. Fill the empty space with more tomatoes.
- Leave just 1/4-inch head space at the top of the mason jar. With a clean towel, wipe the rim of the jar clean.
- Use salad tongs to carefully remove a lid from the simmering water. Gently shake excess water away and place the lid on the rim of the jar with the rubber side touching the rim. Screw the ring over the lid. Do not over tighten. Place the filled jars in the center of the steam canner rack. Cover with the lid.
- Steam will begin to flow out of the center hole of the canning lid. When the steam column is about 8 inches long, start the timer for 45 minutes. Depending on your canner, you may have a temperature gauge for this step. Refer to user manual for specifics.
- After steaming is finished. turn off the heat. Wait 5 minutes before carefully propping the lid open with the handle of the wooden spoon. Leave the spoon and let the steam release for at least 30 minutes before removing the jars.
- Press on the lids of each jar. If they can be depressed with a clicking sound, turn the jar upside down and let it sit on your counter over night to finish sealing. If the lid does not click, it means you have successfully sealed the lid, and you are done! Let the jars cool on a dry towel for 24 hours before wiping them clean and storing in your pantry.
Nutrition Facts : Calories 26 kcal, ServingSize 1 serving
CANNING TOMATOES RAW PACK
Steps:
- Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works. See full water bath canning instructions here.
COLD PACK METHOD OF CANNING TOMATOES RECIPE - (5/5)
Provided by lknowles
Number Of Ingredients 3
Steps:
- 1. Peel tomatoes by dipping in boiling water for 1 minute. 2. Put all tomatoes into an open kettle and cover with water, boil until soft. 3. Fill jars, which are cleaned and kept in boiling water. 4. Seal the lid. (Make sure no mess is on the edge of the jars.(no seepage) For Juice: Cook tomatoes unskinned. Put them through a colander or strainer. Heat again to boil, and put in hot jars and seal.
Tips:
- Choose ripe, unblemished tomatoes for canning.
- Wash tomatoes thoroughly before canning.
- Use clean jars and lids for canning.
- Follow the recipe instructions carefully.
- Process the jars in a boiling water bath for the recommended amount of time.
- Store the canned tomatoes in a cool, dark place.
Conclusion:
Cold pack canning is a safe and easy way to preserve tomatoes. By following the tips above, you can ensure that your canned tomatoes are safe to eat and retain their flavor and nutritional value. Canned tomatoes can be used in a variety of dishes, from soups and stews to sauces and salsas. They are a delicious and versatile ingredient that can be enjoyed all year long.
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