Canning/freezing Tomato recipes

[alabama49]

My favorite way to can tomatos is to put 1/4 cup each of onion, bell pepper & 1/8 cup celery in bottom of pint jars & finish filling with tomatos, add a tsp of salt, seal & process in canner or water bath. That way you always have your tomato base mix for all those recipes that use onion, bell pepper & celery. I also do some jars with hot peppers in there and theres your salsa!! Easy & fast. I haven't ever tried freezing this but I guess it would work ok if you heated it through before freezing.

 

[ChikeeMomma]

I can a lot of tomato puree to use throughout the year. I also can salsa. I found the recipe for it at www.tammysrecipes.com under preservation. I've made that recipe for the past two years. And I do not seed my tomatoes anymore. Around here, nobody cares if there are seeds. I made fourteen pints of the salsa this year and it's almost gone! I'll have to make at least 20 or so this year. This past summer I planted all the ingredients for the salsa recipe in my garden. I hadn't ever planted the jalapeno or hungarian peppers before. They are plenitful little buggers! So much so, that I had more than enough for salsa. I gave some away and pickled what was left. I always have planted green peppers, tomatoes, and onion in my garden. All the red tomatoes are canned in some way and what green peppers and onions aren't used right away are chopped and frozen. Still using up my frozen green peppers! I had plans of making pickled green tomatoes last year, so that I'd use up the green tomatoes that were on the vine right before the frost came. I picked them all and then didn't do it! I was awfully tired of canning (I can other items, too). The chickens sure enjoyed them, though! I'm excited for warmer weather and the garden!

I have always done the water bath method. I am sure to put lemon juice in the bottom of my jars of tomato puree. And the salsa has vinegar in it. Always make sure your tomatoes will be acidic enough if canning them!