How can I tomatoes?
tomatoes is one of the most popular garden perennials grown in the US, in addition to being tasted to eat, tomatoes are full of nutrition. For example, tomatoes contain vitamin C and lycopene, two strong antioxidants. Although tomatoes are usually a summer crop, many gardeners and chefs are looking forward to enjoying them all year round. First, the purpose of tomato canning is to reduce the risk of bacterial contamination. In their natural state, tomatoes have a very high water content that can promote the growth of bacteria, yeast and fungi. However, using the right preservation techniques can be maintained by creating a vacuum seal that protects food from air and microorganisms. It is also important to choose diary without session, although small irregularities can be trimmed with a knife. If you choose tomatoes that are solid, you will get the best texture and quality. Of course, before you can tomatoes, you will want them to gently wash them in cold running water to remove any surfacedirt or residues.
Before you start the tomatoes, further preparations must be made. For example, acidification is required, whether they use whole or crushed tomatoes. In general, you should add two tablespoons (29.57 milliliters) lemon juice for each quarter (0.95 liters) of a tomato product to be preserved. This ensures the correct pH of the product and prevents bacterial growth. Lemon juice can be added to the canning container before filling the tomato product.
You will also have to remove the skin before you start the tomatoes. If you want to do it, immerse every tomato in a few moments. Once the skin is divided, remove the tomato and quickly immerse it in cold water. This allows the skin to easily slip. Then you can lower each tomato in half or simply leave them all. Many people decide that tomatoes can be whole because after opening they can be easily onsliced or crushed.
Furthermore, the tomatoes are placed in a large pot or Dutch furnace. Add enough tomato juice to the pan to just cover the tomatoes and bring to a boil. After five minutes, fill the containers for preserving the tomato product and leave half an inch (12.7 millimeters) of the space at the top. Use gloves or gloves of the oven insert the glasses in a canned bath (boiling water canning) and cover each with a lid. Note that the screw rings are added during cooling when used at all.
Process glasses in a water bath for 80-90 minutes. After processing, the glasses are removed from the water bath and left to cool on the protected surface. Most boiling water is equipped with an elevator stand that will facilitate this task. During the cooling phase, you can hear a series of "POPS", suggesting that the glasses have created a vacuum seal. After sealed, you can add screw rings to the glasses if you want.
6 you can tell it by running your breastTies over the upper part of the lid. If smooth, he sealed; If there is still a blow on the lid, no. In the latter, the product must be used either immediately or redesigned.