|Quick & Easy Japanese Cookbook|
|by Katsuyo Kobayashi|
For nearly thirty years, Katsuyo Kobayashi has been showing people how to make good food with a minimum of fuss.
1 - 10 of 32 for canning tomatoes
Result Page: 1
Wipe tomatoes, cover with ... into halves. When canning paste type tomatoes ... bath for 50 minutes or for 25 minutes in a home pressure canner at 10 PSI.
Boil tomatoes (skin and all, ... clean and seal with hot lids. Process 20 minutes at 10 pounds pressure in pressure cooker. Makes approximately 7 pints.
Garden fresh herbs ... and discard the tomato skins from your frozen tomatoes. Skinned tomatoes ... deal of tomato canning, you should ... good home-made tomato sauce.
Slice tomatoes fairly thick. Stack in jar. Fill with hot water. Add 1 teaspoon salt. Process 7 minutes in hot water bath.
Combine in large pot: Simmer for 15-20 minutes. Add: Bring to boil. Pack into pint jars. Wipe rim. Put on lids. Process in boiling water bath 45 ...
Wash and slice tomatoes. Put sliced ... Adjust two piece canning lids according to ... use for this recipe. Use as you normally would use green tomatoes.
Place tomatoes in colander or ... boiling 35-45 minutes until flat caps pops or center of lid has a slight dip then let stand for 8 hours and put screw bands.
Wash and pick over tomatoes, discarding any ... Put through a tomato strainer, coarse sieve ... ladle into hot canning jars leaving 1-inch ... milk just before serving.
Put through food processor or blender, then through colander. Put juice in kettle and add: 2 3/4 cups sugar, 1/2 cup flour and 1/4 cup salt. Make a ...
Drop tomatoes into boiling water ... of 1/2 cup canning salt to 2 ... in a boiling water bath canner for 45 minutes or a pressure canner for 15 minutes.
Result Page: 1
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