Canned Tomatoes

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by Chef Camille Roy Preserve the bounty of your garden through canning and pickling Canning — or "putting up" — vegetables is one of those traditional domestic skills that seems to have faded somewhat over the years. To be sure, modern technologies have ensured that it's no longer the only means of preserving food. But it's still one of the best — especially if you enjoy a good homemade pickle. Read on for simple recipes you can use to make your own preserved and pickled veggies.

Course:

Ingredients

  • This segment appears in show #2822.
  • Recipes courtesy of Camille Roy
  • © 2003 2003 Camille Roy

Directions

  1. Place tomatoes in boiling water and let them sit for a few minutes until the skin splits. Cool in an ice bath.
  2. When they have cooled, core the tomatoes and slip the skin off. Fill the sterilized jar with the tomatoes, removing any air pockets. Be sure to leave 1/2 inch of space at the top of the jar (this is called the head space). Add the lemon juice and salt.
  3. Wipe the rim of the jar and heat the lid for a few seconds before sealing it to a medium tightness. Boil the filled jar for 45 minutes.
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