I’ve been canning a lot lately. Mostly tomatoes as my co-worker is very generous with her garden.
Roma, Beefsteak, and Heirloom tomatoes.
My first batch was a sort of crushed tomatoes with garlic and Italian seasonings (basil, oregano, thyme, etc.). I broke a jar, but I believe that was due to a heat discrepancy. Otherwise, I think they turned out pretty good.
Tomatoes processing in the canner.
Since then I’ve done whole tomatoes (raw pack) and on the docket for this week is this tomato sauce.
(And before you freak out about the towel in the canner… The rack was not situating right and was causing the jars to tip over. This was the safer alternative.)