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How to Can Tomatoes and Vegetables

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Uploaded on Jan 18, 2010

Many people are taking up gardening, and an excellent way to preserve the harvest is by canning. Canning is easier than you may think, and can be a fun project for the entire family.

When food is exposed to air, its also exposed to bacteria that can cause the food to spoil. Boiling food in a glass canning jar kills bacteria that may have come in contact with the food, and also creates an air tight seal to prevent new bacteria from getting into the jar, allowing food to stay fresh and edible longer. Following are instructions for canning tomatoes, one of the most popular of home-canned foods, but many other fruits, vegetables and meats can be preserved following similar steps.

To begin make sure you have all equipment necessary for canning. Make sure the jars, lids and bands are not damaged. Wash the bands, lids and jars and set in a pot that is 180 degrees until the jars are ready to be used. Be sure to not let the water boil. Remove jars and lids when they are ready to be used. Fill the canner half full with water and put on the stove to a hot simmer of 180 degrees.

As you begin to start canning there are a few simple steps to follow. For tomatoes wash, drain and place in a basket rack. Lower into a pot of boiling water for about 30-60 minutes or when the skins start to crack. Remove the tomatoes and immediately place in a pan of ice to help the cooling process. Once cool, peel away the skin and remove the cores. Depending on your preference you can keep the tomatoes whole, halved or cut into quarters. For canning tomatoes in water, take the tomatoes and place in a sauce pot covering them with water. Bring the water to a boil and boil the tomatoes for 5 minutes. Remove a jar from the pot. Add 1 tbsp for each pint jar and about a 1/2 tsp of salt as well. Pack the tomatoes into the jar leaving about 1/2 inch of space at the top. Gently use a plastic spatula and work out any air bubbles in the jar. Cover with a lid and screw on the bands. Fit the jar in the elevated rack in the canner. Lower the rack into the canner, and be sure that the jars are covered with water. Bring the water to a boil for about 40-45 minutes. Remove the canner lid, take out the jars and let them cool for 12-24 hours. Be sure to check the seal on the cans as well. If you need to reseal a can be sure to do so within 24 hours.

When it is time to use the canned vegetables, simply take off the lid, and enjoy! For more helpful videos like this visit https://www.Lowes.com/Videos.

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