Beginner | 18 min
Taught by Karen Solomon
Learn how to preserve the taste of late-summer garden tomatoes with canning pro, Karen Solomon. Karen will teach you the basics of selecting and peeling perfectly ripe tomatoes, then show you how to safely can and process them so you can enjoy the taste of summer sunshine all year long. These whole canned tomatoes are perfect for soups, sauces, and everyday cooking throughout the year.
Learn how to:
  • Sterilize jars
  • Blanch and peel tomatoes
  • Properly preserve tomatoes with salt and lemon
  • Process jars in hot water bath
 
What you’ll get:
  • Detailed class by author and expert instructor Karen Solomon on how to preserve and can tomatoes
  • 4 HD video lessons you can access online anytime, anywhere
  • Step-by-step instruction and an itemized supply list
  • The ability to leave comments, ask questions and interact with other students


Chapters
Introduction
00:58
Materials
03:19
Prepare Jars and Tomatoes
03:36
08:17
Finish
02:17
Materials
Here’s what you’ll need:
Tools & Materials:
  • 4 quart jars and bands
  • with brand-new lids
  • Canning rack or Silicon trivet
  • Canning tongs
  • Canning funnel
  • Ladle and slotted spoons
  • Chopstick
  • Clean dishtowels
  • Cutting board and sharp knife
  • Large stockpot pot or canning pot
  • Large pot of boiling water
  • Lemon juicer
  • Measuring spoons
  • Canning labels
  • About 5-6 lbs tomatoes (Roma/Plum/San Manzano)
  • ½ cup lemon juice
  • 4 tbsp kosher salt
Discussion
Notes
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Transcript
Class Discussion
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