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I've tried both the pressure canner and the water bath method and with tomatoes, you get a better product using a water bath canner, so that's how I always do my tomatoes. If you have concerns about acidity, add a little lemon juice to your batch. Boil time should be 35-40 minutes.
Heather
On Thu, Jun 25, 2009 at 10:58 AM, greenresolutions <greenresolutions@...> wrote:
Does anyone know how to can tomatoes without a pressure cooker? My mom made some comment that tomatoes have acid in them so they don't have to be pressure canned, but I don't know the process if you're not pressure canning?
At any rate, I thought I'd share my great-grandmother's recipe for veggie soup:
VEGETABLE SOUP TO CAN OR FREEZE
2 GAL TOMATOES
1 QT WATER
16 EARS CORN
1 CUP SUGAR
1 CUP VINEGAR (IF CANNING)
6 SMALL ONIONS
1 HEAD CABBAGE
2 CUPS BUTTER BEANS
1/2 CUP SALT
COOK BUTTER BEANS TENDER, DRAIN AND ADD TO MIXTURE. COOK FOR 30 MINUTES
CAN OR FREEZE.
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