Canned Tomatoes
00h 40
01h 00Capture the essence of summer with homemade canned tomatoes. A pressure cooker is required for this to ensure tomatoes are heated under pressure to a very high temperature.
Recipe by Karen HB Photography
Ingredients and Method
Ingredients
- Approx 7-8 kg tomatoes
- 1/2 blended
- 1/2 skins off, chopped and cooked up with salt
Method
- Peel half of the tomatoes, then add to a bowl of boiling water, leave for 10 minutes so skins are loosened and peel them and roughly chop.
- Add to a pan and heat for about 20 minutes.
- Blitz the other half of the tomatoes and add to a pan.
- Heat together in a pan until the reasonable consistency of tinned chopped tomatoes.
- Fill a pressure pan with 2-3 inches of water.
- Into the 1 litre sterilised jars add ½ tsp citric acid. Pour over the hot tomatoes, make sure there are no air bubbles, and stir.
- Close lids, not too tightly, place in pressure cooker while water is boiling.
- Place on high heat and watch until valve shows two bars. Turn heat down.
- Boil for 15 minutes.
- Turn off but leave jars I for 30-45 minutes.
- Remove jars and cool.
- Press centre with finger, check lid does not spring up and without dimple.
- Tap with a spoon for a dull thud to check lids are properly sealed.
