An urban homesteader--well not so much but I try!

**Cricketlegs** · 05-07-2009, 08:28 PM

I just put 10 quarts of tomato with meat sauce into the deep freezer. I didn't grow the veggies(they were given to me) and the tomato sauce came from 2 #10 cans of plain sauce I buy at Sams for $4 a can but hey it all counts right??? LOL

**Missy** · 05-07-2009, 08:39 PM

every single little bit counts, great job!

**Debbie-cat** · 05-07-2009, 10:09 PM

You did great! Just because you didn't plant, harvest the tomatoes doesn't mean it doesn't count.

**mauimagic** · 05-08-2009, 12:29 AM

Fantastic job of using what others share with you!! I love having things stored away. Of course it counts = you created it !!

**mamamia** · 05-08-2009, 02:26 AM

Be proud of yourself, because by all means it counts!

Good job of using those tomatoes! My Italian hubby would be thrilled..lol!

Theresa

**hollyhill** · 05-08-2009, 03:14 AM

It counts!!!
I feel very virtuous when I dry fruit that other gave me!
And even homesteaders, barter, trade and share...

**pinetree** · 05-08-2009, 11:30 AM

great job!

**IndigoMom** · 05-08-2009, 06:15 PM

It absolutly counts!

**calimomx2** · 05-08-2009, 07:35 PM

That's fantastic!! Way to go

**madhen** · 05-09-2009, 12:16 AM

I think being prepared and having a stockpile certainly counts. If you can't grow it yourself, you get it the best way you can.

**norcalmommy** · 05-09-2009, 12:40 AM

Great job!

**HouseofTreasure** · 05-09-2009, 09:06 PM

Nicely done. Would anybody share how to put up fresh tomatoes for the winter? I am sure we will need to do some canning, but I am pretty clueless on this one. I will be going by the library for a couple of books, soon, but if anyone has any great tips or ideas I could sure use them.

Thanks in advance!

**Incognito** · 05-09-2009, 10:18 PM

Canned Tomatoes --(Rich Preserves Type)

You will need:
A large canner to hold quarts (mine holds 7)
Quart sealers, lids and rims, tongs, paper towels
Salt and sugar
Tomato juice (about 3 cans; cool and drink what's left over)
Ripe tomatoes
A big apron and a determined attitude

Prepare quart-sized jars, rims and lids by scrubbing and rinsing with boiling water. For best results, place washed jars, and a little cream-jug (has a spout for pouring juice), on cookie sheet and heat in oven at 250 degrees for 10 minutes to improve the sterilization process.

Prepare the tomatoes. Wash and rinse them. Then cut off the bottom and cut/scoop out the blossom ends. I DO NOT REMOVE THE SKINS, because they soften during the canning process.
Place 2 tsps of salt and 1 tsp of sugar in bottom of each jar.
Place the tomatoes in the sealers so they fill up the jar to the bottom of the neck.

Fill canner 3/4 full of hot water, and heat to boiling.
Boil the jar lids in a small pot for 5 minutes, covered, along with a dinner fork and knife.

While lids boil, prepare the tomato juice. Place tomato juice in large pot and quickly bring to boiling; stir to prevent scorching. Remove jars from oven. Holding cream-jug with pot-holder or rubber-matting (my choice), dip and pour juice carefully into each jar, leaving 1/2 inch of air space at top of jar. Place boiled dinner knife in jar and tilt to remove air bubbles. Wipe jar rims carefully with wet paper towel twice to remove any trace of juice.

Remove pot of boiling lids from heat. Immediately, wet each jar rim with wet finger (the droplets of water under the pot-lid will be sterile). Using the tines of a dinner fork, pick up each hot lid, wet rubber seal with wet finger and center it on top of each jar. Place rim on lid and tighten, but do not overtighten. It should be firm, but you should not have to wrench it to loosen it again, or it will buckle during the canning process. Work with one jar at a time, to get the best seal with the hot lids.

Then place all jars in canner of boiling water with canner lid on.
The water should cover the jar tops with 2 inches of water. If not, quickly boil some water and add this to canner. When water starts boiling again, turn it down slightly, so canner doesn't boil over, and time the canning process for 30 minutes.

Then remove jars from canner by lifting the canner-rack carefully out of the canner with pot-holders. Place jars apart on a dishtowel, and let stand to cool. Jar lids will snap and curve downward when sealed. Without jostling the jars, store in a cool, dry place. After a week, shake jar gently upside-down to dissolve remainder of sugar and salt.

This recipe yields rich-tasting canned tomatoes, suitable for using as is, or in canned tomato recipes.