Sheree's Homemade Cooking Made Easy

I was looking for a unique way to pressure can some tomatoes that I had picked from my garden, and I remembered this recipe. It is really simple to make with very few ingredients. You will need the following ingredients:

Yields 9 pints

Roasted TomatoesPhoto bySheree

Recipe:

15 pounds of tomatoes

4 1/2 teaspoons of canning salt

citric acid

Preheat the oven to 375 degrees.

Wash and slice the tomatoes in half and remove the cores.

Place the tomatoes skin side down onto two large baking sheets and roast them in the oven for 45 minutes.

Roasted TomatoesPhoto bySheree

Carefully remove the tomatoes from the oven and let sit for 10 minutes or until they get cool enough to touch. I use a fork to remove the skins and then I place the tomatoes into a 7 quart stock pot.

Prepare the pressure canner and place it on the stove and begin warming it up. Do not boil the water inside, just heat the water up.

Roasted TomatoesPhoto bySheree

Ladle the tomatoes into the pint jars and add 1/4 teaspoon of citric acid and 1/2 teaspoon of salt. Wipe the rims and add the lids and rings and tighten to fingertip tight.

Roasted TomatoesPhoto bySheree

Place the jars into the canner and process them for 25 minutes.

I use a 10 pound weight but this could vary according to the altitude where you are located.

Let the stem release naturally and then remove the jars from the canner and let them stand for 24 hours before moving.

Note: I processed the tomatoes this way because I could use them for many different meals for the upcoming year. One of my family’s favorite ways to eat these is to add some salt, pepper, butter and some macaroni noodles.