Week 14 - Day 3

*Tomatoes  are actually a fruit, by definition.

The Bible tells us that "the fruit of the Spirit is

love, joy, peace,

patience, kindness, goodness,

gentleness, faithfulness, and self-control."  (Gal.5:22-23)

Those who belong to Christ will be known by all of these character traits.

We are to "produce fruit in keeping with repentance."  (Mt.3:8)

"Every tree that does not produce good fruit will be cut down and thrown into the fire." (Mt.3:10)

What kind of tree are you?  What kind of fruit are you producing?

It's your choice.

Think about these things as you are canning your tomatoes (fruit) today.

Note that the canning jars can be "regular mouth" or "large mouth"...

this regards the opening at the top.  You'll want to have matching lids and rings for each type.

Here, the large mouth lids and rings are on the left; regular on the right.

Always begin with washed and clean hands, jars, lids, ring bands and all other utensils.

 The order will go like this:  

1- tomatoes in boiling water (pictured on far right)

2- tomatoes in ice water (pictured in front left)

3- tomato cores and peels will go in the smaller bowl (pictured in back left)

4- tomatoes will go in the large pot for cooking (pictured back right)

Wash the tomatoes.

Put 2 or 3 tomatoes at a time into the boiling water to blanch.  

This makes removing the skins very easy.

Blanch for 1-2 minutes.

Then remove to ice water to cool.

Remove the core.

Also remove any "bad" spots that may be on the tomato.

(We should do this in our life, too.)

Never add a rotten tomato to the pot, or it will ruin the whole batch.

(This is kind of like life, too.)

The peels should come right off.

Some peels will even start to come off by themselves.

Some of my tomatoes were very large, so I cut them into quarters before I squished them.

 Squish the tomatoes in the pot.

Continue the process until all your tomatoes are in the cooking pot

or until the pot becomes full, whichever comes first.

More squishing may be required once the pot is full if the tomatoes are still too large.

Cook on the stove as directed in the Healthy Home Ec book.

Skim off any foam that collects on the top, and discard.  Stir occasionally.

Cover, and let cook as directed.

Fill a first jar with boiling water from the tea kettle.  This will heat and help sterilize the jar.

After a few minutes, transfer the boiling water to a second jar to begin heating it.

The first jar is then hot, and ready to add tomatoes.

Transferring boiling water from jar 1 to jar 2:

(Refer to step 14 in the Healthy Home Ec book)

 Filling jar 1 with hot tomatoes:

(Refer to step 15 in the Healthy Home Ec book)

Once the jar is full, with a 1/2" headspace, add the hot lid.

(Refer to step 5 and 16 in the Healthy Home Ec book)

Holding the lid in place, screw on the ring band.

Transfer the jars to the hot water bath canner, using the canning tongs.

(Refer to step 18)

Once all the jars in the water bath canner, lower them into the boiling water using oven mitts.

Cover with the lid, and allow to process as directed in the Healthy Home Ec book.

(Refer to step 19)

After the allotted processing time, remove the jars (using the canning tongs) to a kitchen towel, and cover with other towels.  Air on the hot jars could cause them to crack.

Finish with steps 20-22 in the Healthy Home Ec book.

Just for more information...

Roma tomatoes (small pear-shaped) can be frozen in Zip-lock Freezer bags.

Use a dry towel or washcloth to remove loose dirt on the tomatoes, 

but don't get them wet.

Put in freezer bags and freeze until needed (up to 6-8 months).

When needed, remove the amount you need from the bag,

rinse under hot water to remove the skins,

and use in any recipe calling for tomatoes.