Canning Tomatoes: A Family Tradition
  • 4 bell peppers, diced
  • 4 large cloves of garlic - cut them however you like
  • 6 onions, diced
  • 30 - 40 pounds of tomato (approx. 1 bushel)
  • 4 tsp salt
  • 2-3 bundles of green onions, sliced
  1. Chop your vegetables (not the tomatoes) and divide them between the 2 - 12 quart stock pots and then set aside.
  2. Wash and core your tomatoes. You can choose to do all of them at once, or in bundles.
  3. Grab the other stock pot and fill with water. Set on stove and bring to a boil.
  4. While you are waiting for the water to boil fill your sink with cold water.
  5. When your water starts to boil, turn it off.
  6. Carefully place the clean, cored tomatoes in the hot water. Fill your pot but don't over stuff. You want your tomatoes to have room to breath and you don't want them to be squished.
  7. Leave the tomatoes in the hot water 2-3 minutes. The skin will begin to crack.
  8. Using grippers or tongs carefully remove the tomatoes from the hot water and place them in the sink of cold water.
  9. Peel the skin and discard along with any bad parts of the tomato.
  10. Quarter and put into the stock pot with the vegetables you diced earlier.
  11. Continue this process until your stockpot of vegetables is almost full. You'll want an inch or two for boil room.
  12. Don't throw away your boiling water. You will keep using it for the next pot process. Same goes for your cold water. You can leave it in your sink.
  13. When your stock pot of tomatoes and vegetables is full place it on the stove and bring to a boil.
  14. After it boils turn the burner down to simmer and cook tomatoes and vegetables for 30-45 minutes.
  15. You will then ladle the tomato and vegetable mixture into the jars, which we place on a towel on our counter. Add the lid and then the ring.
  16. Leave about 1 inch between the jars so they have cooling/breathing room.
  17. The heat inside the jars from the hot contents will create your vacuum pressure to seal the lids.
  18. Enjoy the popping sound which will begin in a few hours.
  19. Repeat this process for your 2nd stock pot of vegetables and remaining tomatoes.
  20. Once lids have popped store in a cupboard or cool basement.
Recipe by YUM Eating at