The calcium chloride will preserve the shape and texture of the tomatoes.
Assemble these utensils:
Kitchen scale
Wire basket or thin cloth
4-quart saucepan
Kitchen knife
Cutting board
Table knife
Set of measuring spoons
Liquid measuring cup
4 8-ounce bottles or 2 No.
2 cans pressure canner
Thermometer
Timer
Assemble these supplies:
1 kilo firm ripe tomatoes
1 teaspoon salt
2 grams calcium chloride
Steps in preparation:
A. Raw Pack
1. Wash tomatoes thoroughly, taking care not to bruise them.
2. Put tomatoes in a wire basket or thin cloth, into a kettle of boiling water. Remove after about 1/2 minute and dip quickly into cold water.
3. Cut out stem ends and peel tomatoes. Leave tomatoes whole or cut in halves or quarters.
4. Pack tomatoes:
a. in glass jars: pack to 1/2 inch of top, pressing gently to fill spaces. Add no water. Add 1/2 tea-spoon salt and 1/8 tea-spoon calcium chloride to pints.
b. In tin cans pack tomatoes to top of cans, gently to fill spaces. Add no water. Add 112 teaspoon salt and 1/8 teaspoon calcium chloride to go. 2 cans; 1 teaspoon salt and 1/4 teaspoon of calcium chloride to No. 2 1/2.
5. Exhaust at 170°F for 15 minutes.
6. Seal and process in boiling water bath.
a. pint jars — 85 min.
b. No. 2 cans —45 min.
c. No. 2 1/2 cans — 55 min.
7. Cool and store.
Hot Pack
1. Quarter peeled tomatoes.
2. Bring to boil; stir to keep tomatoes from sticking.
3. Pack tomatoes boiling hot in glass jars to 1/2 inch of top. Add the same amount of salt and calcium chloride as the raw pack. In tin cans, pack boiling-hot tomatoes to 1/4 inch of top. Add the same amount of salt and calcium chloride as the raw pack.
4. Exhaust to 170°F for 10 minutes.
5. Seal and process in boiling water bath (212°F) for 10 minutes.
6. Cool and store.
Yield: 4 8-ounce bottles or 2 No. 2 cans.
No comments:
Post a Comment