Canning whole peeled tomatoes is a way of preserving tomatoes to enjoy them year round! You can use them for many recipes or a simple basil and tomato sauce. Find this and many more recipes with pictures on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8
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Tonight I’m making spaghetti with tomato sauce, with my homemade whole peeled tomatoes, let’s see how to make them!
We’ll need 6 ½ lbs (3 kg) of plum tomatoes, in this case I’m using san Marzano tomatoes.
• PLUM TOMATOES 6 ½ lbs (3 kg)
First of all, select ripe tomatoes, that are not bruised, wash thoroughly under running water and cut a shallow cross in the top of each one.
Put the tomatoes in a large pot of water, that has been brought to a boil, and blanch for 2-3 minutes, so they stay nice and firm. With a slotted spoon, remove the tomatoes from the water and place in a colander to drain and cool.
Sterilize the jars by placing in a pot of water, lined with clean dish towels to keep the jars from touching and breaking. Let them simmer for 30 minutes.
Now remove the skin from the tomatoes… very gently!
The jars are dry and sterilized, so fill them with the tomatoes, pressing down with a fork, to about ¾ inch or 1 ¼ inches from the top. Seal the jars and return them to the pot, covered with water and separated by dish towels; let them simmer for another 30 minutes.
After half an hour, test the lids to ensure they are properly sealed by pressing with your finger: if the lid doesn’t pop back, the jar is vacuum sealed; otherwise, change the lid and let it simmer again.
Your whole peeled tomatoes are ready, and so is my spaghetti! Remember to store in a cool, dark and dry place and consume within one year… see you next videorecipe!