It's not a bad problem to have. After a tough year in the garden the tomatoes finally started coming from it and from friends/family. Although I was happy to get them, I didn't have any time to use them. I washed and cored them, put them on a cookie sheet and popped them in the freezer. When they were froze, I transferred them to baggies. Now that the holidays are over I finally have time to can them. This is how they looked when I took them out.
I let them thaw overnight and what I read was true, the skins do peel right off.
I was excited to use the new stock pot I got for Christmas.
I added some sauteed onions and green peppers and let it simmer all afternoon.
You could run it through a sieve to remove the seeds, but I'm not monkeying with that this time. Plus I think it would be more like tomato juice then.
Add 2 tbsp. lemon juice to quart jars. Fill clean jars to 1/2 headspace.
Removed air bubbles with a rubber spatula and process for 15 minutes.
Done! I had enough for 5 quarts and 2 baggies to put in the freezer. Time for chili!
*Always follow safe pressure canning procedures.
Review your pressure canning manual and the Ball guidelines.
