Recommended Ultimate Home Canning Essential: Ball Blue Book Guide to Preserving (in print)

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Our canning process meets modern recommended methods. Check out this website, healthycanning.com, for more information.

Altitude Adjustments for Water Bath Canning:
1,001 to 3,000 feet, increase processing time by 5 minutes.
3,001 to 6,000 feet, increase processing time by 10 minutes.
6,001 to 8,000 feet, increase processing time by 15 minutes.
8,001 to 10,000 feet, increase processing time by 20 minutes.

FAQ: What is the shelf-life of home-canned goods?
If the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods nearly 10 years old from the original processing date. When in doubt, throw it out.

FAQ: What happens if you don't sterilize canning jars before canning?
Sterilization of canning jars is not required for safe food preservation if the food item is processed for at least 10 minutes in a water bath or pressure canner. Any harmful microorganisms will be destroyed during the canning process (National Center for Home Food Preservation).
It is important to start with clean canning jars. Wash jars in hot soapy water, rinsing well leaving to air dry on a towel. You may also use a dishwasher to wash the jars. Inspect each jar before filling, looking for cracks or chips to the rim, body, or bottom.

Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon.

Our electric food mill is a LEM Big Bite with the LEM Juicer/Food Mill Attachment and we purchased the salsa screen (used in the video) separately direct from LEM.

Why we store our home canned goods without the bands/rings on the jars:
1. The rings are designed to keep the lid on during the canning processing and cooling phases. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings.
2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil.
3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove.
4. It's a proper technique and a safety issue.

TOMATO JUICE
Yield: about 14 pints or 7 quart jars
23 pounds tomatoes
Bottled Lemon Juice OR Citric Acid Powder

1 T. Lemon Juice = 1/4 t. Citric Acid Powder
2 T. Lemon Juice = 1/2 t. Citric Acid Powder

Optional Seasoning:
1/4 C. Dried Sweet Basil
1/4 C. Dried Parsley
1/4 C. Onion Powder
1/4 C. Garlic Powder
1/4 C. Natural Salt (non-iodized)
1/4 C. Ground Black Pepper
*All amounts may be altered to taste.

Wash tomatoes, remove cores, and cut tomatoes into quarters or appropriate pieces.
Puree tomatoes using an electric or manual food strainer/food mill to remove tomato skins and seeds. Place tomato puree in a large stockpot. Add seasonings if desired. Cook puree, uncovered, over medium-high heat for 20 minutes. Turn the heat off and let the juice cool down before filling the jars.
While the juice is cooling down, prepare the clean jars. Add 1 T. bottled lemon juice to a pint jar or 2 T. bottled lemon juice to a quart jar. Ladle the juice into the jars, leaving 1/2 inch headspace. Clean jar rims, and apply lids and bands to fingertip-tight. Place jars on the rack of a water bath canner. Repeat until jars are filled.

See the video for further canning instructions.

How we use our tomato juice:
Drink it right from the jar
Goulash
Soups: chili, vegetable, tomato, etc.
Skillet/One Pot meals
Mexican dishes
Spanish rice
Casseroles

#canning #tomatoes #tomatojuice #canning #everybitcountschallenge #recipe #homesteading #foodpreservation @Outdoorsandcountryliving

#canningtomatoes #canningandpreserving #homecanning #foodpreservation #homestead #homesteading

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