It’s tomato canning season and I am right in the thick of canning crushed tomatoes. I crush a half bushel one day, refrigerate over night, and then can it the next day. I need 300 quarts to get our family through the year. I never look forward to whole process, but it must be done.
Don’t cringe when you hear this but I still do my tomatoes the old fashioned way by canning them in the oven. I know, I know the experts (whoever they are) say this method is not safe but I have been doing it this way for 20 years and haven’t killed off a family member yet with my tomatoes. It is so easy and you can do many more jars at one time. You fill your jars with the tomatoes and put them all in your oven, turn the oven on to 250, once it is preheated turn the oven off and let the jars remain in the oven till cool. I normally do it in the evening and leave them over night. I have never had a jar that hasn’t sealed. Do you use this method?
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