Things to Consider Before Preserving Your Harvest
Introduction to Preserving
Making Quick Pickles
Making Quick Jams: Refrigerator or Freezer Jam
How to Can Tomatoes
How to Can Pickles
How to Can Jam and Jelly
Salting and Brining
The reason why people get sick from food borne illness is poor farming practices, the use of pesticides and herbicides and gmo frankenfood. Don't let the CDC, Dept of Ag or the USDA scare you into cooking all of the nutrients out of the veggies you are canning due to poor corporate farming practices.
Amen!! I'm 87 years old and have canned most of my life, using my mother's and my grandmother's recipes and methods. I have never known of a case of food poisoning from canned produce in all that time. Gram canned way before pressure cookers brcame the norm. I remember my mother trying to be "modern" and using one. She went back to the old methods after hers exploded! We cleaned tomato seeds from the kitchen walls for a long time.
I plan on canning fresh Tuna soon. Do you know what adjustment for pressure canner at 4000'?? Thank you. And BTW very good advice about not using 'Granny's ' old recipes and methods!
Here're the instructions you need, Morty. The tables at the end show altitude-adjusted pressure requirements for both dial-gauge and weighted-gauge pressure canners.
You could run all those tomatoes thru a blender or use an emulsifier which is a hand held blender-very handy. don't strain them as you waste a lot of tomatoes..good luck.
Last time I tried canning tomatoes, it came out fine, but the sauce was all chunky which makes sense. But, my family and I like smooth tomato sauce and not chunky so how do I get all the extra "chunks" out? Do I use a strainer?
I like to use an immersion blender. Some people also claim that leaving the seeds in the tomatoes makes the sauce bitter, so that's also something to think about. It really depends on your preference though.