| Canning Tip for the Month of August: |
CANNING TOMATOES:
- Wash tomatoes.
- Dip in boiling water for 15 to 30 seconds or until skins split, then dip into cold water.
- Slip off skins and remove cores.
- Quarter and bring to a boil; stir to prevent sticking.
- Pack boiling hot into jars, allowing ½-inch of headspace.
- Add 1 teaspoon of salt per quart.
- Adjust lids. Process pints 35 minutes and quarts 45 minutes in a boiling water canner.
FREEZING RASPBERRIES:
- Select fully ripe, juicy berries.
- Sort, wash carefully in cold water, and drain thoroughly.
- Sugar pack:
- To 1 quart (1 1/3 pounds) berries add 3/4 cup sugar and
mix carefully to avoid crushing.
- Put into containers, leaving 1/2 inch headspace.
- Seal, label and freeze.
- Syrup pack:
- Put berries into containers and cover with cold 50-percent syrup (1 cup sugar to 1 cup water), leaving 1/2- inch headspace.
- Seal, label and freeze.
- Unsweetened pack:
- Put berries into containers, leaving 1/2-inch headspace.
- Seal, label and freeze.
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Last updated on August 30th, 2007
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