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Canned Juliet Tomatoes
Source: Chuck Crimmins (Entered by Arkansas Local Food Network)
Provided by Chuck Crimmins. A great way to (1) buy bulk local tomatoes for a cheaper price, and (2) preserve them for the winter!
Serves: 10lbs of tomatoes makes approximately 2.5 quart jars
Step by Step Instructions
- In order to can whole tomatoes we fill a canning basket with Juliets, dip them in boiling water for 3 minutes and then dump them into large bowls. We continue dipping until we've finished with all the tomatoes we plan to can or freeze. Once the tomatoes have cooled we begin peeling. Basically each Juliet slips out of its skin. We do not remove the seeds nor the tops. We have begun saving the peelings and dry them. Once dried we process them in a high powered blender and viola! tomato flakes to use in salad dressings and dips.
- If you plan on canning the tomatoes place them in a good, stainless steel stock pot and bring them to a boil. Stir frequently to prevent scorching. Then using a larger glass measuring cup (a 2 or 4 cup works well) scoop up tomatoes and liquid and fill sterilized glass canning jars leaving 1/2 inch head space. Add 1 TBSP lemon juice (or vinegar, lemon juice tastes better, imho) and 1 tsp salt per quart (or 1/2 tsp salt/pint) and remove any air bubbles using a non-metallic spatula. Then, process in a boiling water bath for 45 minutes, making sure the jars are surrounded by water on all sides. **Be sure to consult a canning guide before doing this**. The Ball Blue Book is a good one, for canning times and other fine details in the canning process.
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