Marlingardener wrote:The "cold canning" method you used with your tomatoes used to be the favored method. However, many newer varieties of tomatoes don't have the acid content of the older ones, and a hot water bath canning method is recommended now.
I put tomatoes in the jar, add 1 tsp. of salt (it helps preserve color, but isn't absolutely necessary), pour boiling water into the jar, put on lids and rings, then place them in hot water in my big canner. When the water comes to a boil, I time it for 35 minutes, remove the jars and set them on a thick towel on the counter, and let them cool and enjoy the "pop" when they seal. The next day I take off the rings, wipe the jars and store them. The advantage to the hot water bath is that there is less liklihood of spoiling.
Pressure cookers are for non-acid vegetables like green beans and for any meat products like chili. We often freeze now what was pressure-canned in the past.
I'd sterilize the jars and lids for your peppers, but otherwise your method seems fine.
This is written by a woman who spent from 7:30 a.m. until 2 p.m. joyfully canning tomatoes. Steam bath, anyone?
You put hot water inside the jar with the tomatoes? I just peeled, cut up, and cooked them to a "mush" and put in the jar. Maybe I did something wrong cause I didn't add any water. These were all Better Boys, so I'm not sure on the acid amount. Does acid make them keep longer or something? I did add a dash of salt (table salt).
I won't be putting up many tomatoes; in fact this is the first time I ever tried. I just got several from a friend and my few turned all at once, and there's only so many mater sandwiches we can eat.
I hate to see them go to waste and thought I'd try putting some up. I have no idea how we'll cook them, I assume it takes the place of tomato sauce in chili or spaghetti recipes???