It is an important ingredient that can not be overlooked when one is making any scrumptious food. Tomatoes are the ingredient that is most vital for the flavor and stew of the food.
Canning of the tomatoes is a process that has actually been there for awhile now. It became such an immediate hit because of the benefit that it generated in the area of food preparation.
Canned tomatoes, in whatever type they might be, are definitely well preserved and made from the very best and the ripest of the tomatoes of the season. They have a longer shelf life than the raw fruit and can be used for an extended time period.
This straight to the point book teaches you how to can and preserve tomatoes as well as other fruits or vegetables as well.
Est. Reading Time: 26 mins.
Excerpt:
How it works
Modern pressure canners are lightweight, thin-walled aluminum or stainless steel kettles. Most have twist-on lids fitted with gaskets. There are still one or two that have screw-down knobs around the lid on the canner. They have removable racks, a weighted vent port (steam vent), and a safety vent. They also have either a dial gauge for indicating the pressure or a weighted gauge (which both regulates the pressure and indicates, by rattling). Pressure canners can usually handle either one layer of quart or smaller size jars, or deep enough for two layers of pint or smaller size jars.
Unlike a water bath canner, the jars do not need to be completely covered with water. The directions that come with the pressure canner tell you how many cups of water to add in order for it to generate the right amount of pressure. You vent the pressure canner a considerable length of time while the water boils (with the jars in and the lid on). This causes steam to push out all the air. So the jars are in a space filled with only boiling water and steam. In theory, both will have the same temperature, which will be 240 F, substantially higher than 212 F of an open water bath canner, due to the increased pressure. And since there is no air, just water vapor, the heat will be easily conducted to all sides of the jars.
Canning of the tomatoes is a process that has actually been there for awhile now. It became such an immediate hit because of the benefit that it generated in the area of food preparation.
Canned tomatoes, in whatever type they might be, are definitely well preserved and made from the very best and the ripest of the tomatoes of the season. They have a longer shelf life than the raw fruit and can be used for an extended time period.
This straight to the point book teaches you how to can and preserve tomatoes as well as other fruits or vegetables as well.
Est. Reading Time: 26 mins.
Excerpt:
How it works
Modern pressure canners are lightweight, thin-walled aluminum or stainless steel kettles. Most have twist-on lids fitted with gaskets. There are still one or two that have screw-down knobs around the lid on the canner. They have removable racks, a weighted vent port (steam vent), and a safety vent. They also have either a dial gauge for indicating the pressure or a weighted gauge (which both regulates the pressure and indicates, by rattling). Pressure canners can usually handle either one layer of quart or smaller size jars, or deep enough for two layers of pint or smaller size jars.
Unlike a water bath canner, the jars do not need to be completely covered with water. The directions that come with the pressure canner tell you how many cups of water to add in order for it to generate the right amount of pressure. You vent the pressure canner a considerable length of time while the water boils (with the jars in and the lid on). This causes steam to push out all the air. So the jars are in a space filled with only boiling water and steam. In theory, both will have the same temperature, which will be 240 F, substantially higher than 212 F of an open water bath canner, due to the increased pressure. And since there is no air, just water vapor, the heat will be easily conducted to all sides of the jars.
