Countrymouse
Country exile in the city
Having just read a msg in the BS, I need to QUICKLY get my freezer contents in CANS.
I know how to can beans, "can" can okra (though I don't like it that way)--but need HELP with canning tomatoes.
All the older ladies of my mother's generation I've spoken to say tomatoes are the EASIEST thing to can---but every time I've tried it, they've failed---within weeks, the lids swell and seals pop.
I'm not inexperienced with canning--I constantly can all kinds of jams/ jellies/ pickles, have canned beans, but for some reason just CAN'T get my tomatoes right.
Have tried processing them both ways-- boiling water bath one time, PRESSURE COOKER the next--both failed.
I thought at first I wasn't getting enough of the "core" out (though by the time you cut all the 'core' out of some tomatoes, you have NOTHING left to can but a tablespoon of mush) but other (older) ladies--who've told me they've had no trouble---say they just peel them and cut them up and stew them and then can them--no worries about any "core"--and theirs will keep.
I haven't been using citric acid--could that be the problem?
ANY suggestions?
I need to know this NOW---I have MANY quarts of tomato in my freezer, and LOTS MORE coming in from the garden.
THANKS!!!
I know how to can beans, "can" can okra (though I don't like it that way)--but need HELP with canning tomatoes.
All the older ladies of my mother's generation I've spoken to say tomatoes are the EASIEST thing to can---but every time I've tried it, they've failed---within weeks, the lids swell and seals pop.
I'm not inexperienced with canning--I constantly can all kinds of jams/ jellies/ pickles, have canned beans, but for some reason just CAN'T get my tomatoes right.
Have tried processing them both ways-- boiling water bath one time, PRESSURE COOKER the next--both failed.
I thought at first I wasn't getting enough of the "core" out (though by the time you cut all the 'core' out of some tomatoes, you have NOTHING left to can but a tablespoon of mush) but other (older) ladies--who've told me they've had no trouble---say they just peel them and cut them up and stew them and then can them--no worries about any "core"--and theirs will keep.
I haven't been using citric acid--could that be the problem?
ANY suggestions?
I need to know this NOW---I have MANY quarts of tomato in my freezer, and LOTS MORE coming in from the garden.
THANKS!!!