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Mazon, IL | I prefer canning instead of freezing because I don’t have enough freezer space.
I wash pint jars and put in the oven at 225° while processing the tomatoes. Also boil the lids at that time.
Cut the stem end off and any any bad spots then purée the tomatoes in a blender. Bring this to a boil and boil until the foam is gone. While still boiling put in hot jars and seal. No need for a water bath since everything was hot when sealed. Never had a jar not seal.
I just did a half of a 5 gallon bucket and got 8 pints.
I use romas only for canning. I also like to cold smoke about 1/3 of them to give the sauce a light smoked flavor. | |
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So I have 4 lbs of Roma tomatoes....
