Eleanora's Kitchen - Canning Tomatoes

COOKING: CANNING TOMATOES WITH ELEANORA

Canning seasonal vegetables is a perfect way to enjoy a once-a-year taste throughout the off-season months. Tomatoes are especially abundant in the latter part of summer, and no matter how big your appetite or how many recipes and dishes you discover to put them to use, there's always a significant surplus
.
Eleanora Scarpetta, a seasoned canner who puts up some 750 pounds of tomatoes each year, has perfected a method for preserving the late-summer harvest.

The tomatoes you choose should be at peak quality, with a deep red color and meaty texture. Rinse them well, and drain ina colander. Select the best of the ripe tomatoes, cut off the tops, and slice each one lengthwise, removing the cores and seeds. Put the halved fruits into a large bowl; the seeds,
cores, and any imperfect tomatoes can be put in a pot and used in a puree.

Place a few leaves of fresh basil into the bottom of canning jars that have been thoroughly washed and dried. Next, using a wooden spoon, pack tomatoes into the jars until each is three-quarters full. Take care in making sure that you don't crush the tomatoes; used only enough force to fill any air gaps. Add a few more basil leaves and continue packing in tomatoes till
the jars are full. Sprinkle a pinch of salt on the tops of the tomatoes to prevent a crust from forming after the tomatoes are cooked.

Seal the jars tightly with lids and rings. Jars may be used over and over provided they are thoroughly cleaned, but the lids can only be used once.To cook the tomatoes, use a pot large enough to hold about eight jars. Place a kitchen towel on the bottom of the pot to prevent the jars from making direct
contact with the pot's bottom, then pack the jars tightly together to prevent the jars from rattling against one another as the tomatoes cook; place two more kitchen towels across the tops of the jars to secure them further.

Fill the pot with enough water to cover the jars by at least three inches, and cover, using a heavy object to keep the top in place. Bring the water to a boil and cook for about one hour, boiling continuously. Leave the jars in the pot until the water has cooled completely. Remove them from the water, and dry thoroughly, double-checking that the rings are still tight on the
jars. Store them in a dry, cool place.

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