Just a quick Works for Me this week– sorry if it is a repeat, but chances are, some people have not heard this tip. This morning I canned 23 quarts of tomatoes in less than two hours. Yes, I had plenty of help, but what saves the most time is the way I handle the tomatoes.
When canning tomatoes for spaghetti sauce, it is not necessary to blanch each tomato, laboriously remove every skin and then carefully pack pieces into jars. Once I’ve cut tops off my tomatoes, I simply quarter them and run them through the blender to make a puree. I then heat the puree to a simmer, and pour into jars. Easy!! When you open the jar to make sauce, thicken it with a can of tomato paste or a spaghetti seasoning packet.
Quick tomato canning– works for me!