The Idaho Statesman reports:
1. Choose fully ripe tomatoes. Make sure they don't have cracks, bruises or signs of disease. Rinse them well.
2. Remove skins by blanching (see instructions that follow).
3. Place blanched tomatoes in a large pot. Bring to a boil.
4. Collect the wide-mouth Mason jars, lids and bands you'll use for canning.
5. Choose your favorite dried herbs, spices and/or salt.
6. Add lemon juice or citric acid (to maintain proper acidity levels) to the jars. At this time you can also add the herbs, spices and salt.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment