TOMATO CANNING CLASS 

AT RYAN HOUSE


This fall Ryan House hosted our first canning class with guest speaker MSU Extension educator Beth Waitrovich.  She taught garden and community members the basics of canning safely at home and led a demonstration workshop using a steam canning technique. Steam canning is great way to preserve high-acid foods using a small amount of water that produces steam within the canner and around the jars. Below are the basic steps but be sure to check out these links for details on safe canning at home. Choose website recipes carefully from 1995 or later. USDA, State extension recipes, Mrs. Wages, and Ball Blue Book Guide to Preserving are recommended.  Here are a few links below.

Basics of steam canning https://www.canr.msu.edu/uploads/resources/pdfs/basics_of_steam_canning_mi_fresh_2018.pdf
Using, Storing, and Preserving Tomatoes
http://msue.anr.msu.edu/uploads/resources/pdfs/HNI17_tomatoes.pdf
For more recipes see U.S. Department of Agriculture Complete Guide to Home Canning
https://nchfp.uga.edu/publications/publications_usda.html


Select ripe unblemished fruit


Rinse tomatoes then blanch in boiling water
for one minute to loosen skin.

Place in ice bath. Then peel, cut out core, and quarter tomatoes. Many hands make light work. 
Heat one pound of tomatoes quarters while crushing
 with a wooden spoon. Once boiling add
 remaining tomatoes. Bring to boil and boil 
gently for 5 minutes. 

Fill clean hot jars with tomatoes and lemon juice per recipe above leaving 1/2 head space. Remove air bubbles, wipe rim, and hand tighten lid. Process in steam canner per instructions (see link above).

Viola! After steam canner processing be sure to use tongs and keep jars upright while they cool. 
Special thanks to Beth for making the long drive. Her class was not only informative but loads of fun!