How To Can Squash And Okra

1. 1

   Loosen the skins of 15 pounds ripe tomatoes.

2. 2

   Dip tomatoes, one at a time, in boiling water for 1/2 minute.

3. 3

   Then dip them quickly in cold water.

4. 4

   Peel the tomatoes.

5. 5

   Remove stem ends and cores of tomatoes.

6. 6

   Pack small or medium tomatoes whole.

7. 7

   Cut large tomatoes in quarters or eighths.

8. 8

   Use a spoon to remove excess seeds, if desired.

9. 9

   Drain in colander.

10. 10

    Before starting the canning procedure, heat the canning jars and rings in boiling water to make sure they are sterile.

* Per serving · 4 servings · Values may vary.

No additional tips available.