Canning Tomatoes Recipes:br>
Delicious And Nutritious

When it comes to canning tomatoes recipes, there are a lot of options. We are bringing you some great recipes that are both practical and lusciously....tomatoe-ish. From ketchup to salsa, to tomato paste to spaghetti sauce, these recipes provide a convenient soluction to the store bought versions.

Think that maybe it's too hard? If you've never made any of these before, it may seem like a rather daunting task. But don't worry; it's not hard - like anything, it just takes patience and practice to achieve the best results! Each of these canning tomatoes recipes are simple enough for anyone to prepare, so it's worth a try - even for the most ametuer canner.

Of course, the thing to remember when canning tomatoes in any form, is that they are highly acidic, which means that you will need to water bath can them. Of course, there are other alternatives to these canning tomatoes recipes. You can always

can tomatoes whole or quartered, which opens up a variety of possibilities for the future. We have found canned tomatoes to be very useful for future soups, stews, and casseroles. And sometimes, you can even use them in the canning tomatoes recipes below!

Canning Tomatoes Recipes

Canning Ketchup

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Our brother loves ketchup. There's no two ways about it. When it comes to either mustard, mayo, or ketchup on his hot dog, he's a ketchup man all the way. But somewhere along the lines, we began to realize that ketchup, at least the store-bought version, is chock-full of sugars and preservatives - not a healthy choice. So when you make your own....well, the ketchup starts getting healthier.

We got this recipe for ketchup from a friend and think it's the perfect addition to your juicy hamburger and crispy french fries. Even though this recipe has that strong ketchup flavor that makes it so delicious, it also carries a subtle hint of homemade...which makes it just right.

Homemade Ketchup

4 quarts rede-ripe tomatoes (about 24 large)

1 C. chopped onion

1/2 C. chopped sweet red pepper

1 1/2 t. celery seed

1 t. whole allspice

1 t. mustard seed

1 stick cinnamon

1 C. sugar

1 T. salt

1 1/2 C. vinegar

1 T. paprika

Peel, core, and chop tomatoes. Cook with onions and pepper until soft. Blend in a blender or food processor until smooth. Transfer to a large pot and cook rapidly until thick (1 hour) - the volume is reduced about one half during this process.

Tie whole spices in a cheesecloth bag; add with sugar and salt to tomatoe mixture. Cook gently about 25 minutes, stirring frequently. Add vinegar and paprika, cook until thick. As mixture thickens, stir frequently to prevent sticking to pot. Remove spice bag and pour into hot jars, leaving 1/4 inch headspace. Process for 10 minutes (adjust the time for your specific altitude) in a water bath canner.

Yields: 3 pints

The key to this recipe is patience - you need to wait for it to thicken or you will end up with runny ketchup.

Canning Salsa

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The key to great salsa is the spice level. Too much peppers (of any kind) will make it too spicy; but not enough will make you think you're eating tomato paste. There is a true art to canning salsa.

Try this terrific salsa recipe - a true Mexican fiesta!

Terrific Salsa

10 C. tomaotes

6 C. seeded, chopped chile peppers*

4 C. chopped onions

1 C. vinegar

3 t. salt

1/2 tp. black pepper

*Try a mixture of mild and hot peppers

Caution: Always wear plastic or rubber gloves when handling hot peppers. If you don't wear gloves, than wash your hands well with soap and water begore touching your face or eyes.

Wash and dry chiles. The peppers do not need to be peeled, but you may prefer to peel certain types. For example, the skin of long green chiles are sometimes tough.Combine all ingredients in a large saucepan and heat, stirring frequently until mixture boils. Reduce heat and simmer for 10 minutes, stirring occasionally.

Ladle into clean, hot jars, and leave 1/2 inch headspace. Wipe rims of jars with a damp cloth and place lids and rims in jar. Process in a water bath canner for 15 minutes, adjusting as needed according to your altitude.

Canning BBQ Sauce

Oh yum. Wheither it's a freshly grilled steak, or a baked potato, BBQ sauce is a traditional favorite! This recipe has a terrific chickory taste that surpasses any store-bought version.

Get out there and BBQ!

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Mom's BBQ Sauce

28 oz. crushed tomatoes

1/3 C. Worcestershire sauce

1/2 - 3/4 C. molasses

1/3 C. mustard

3 T. liquid smoke

1/3 C. brown sugar

minced onion and garlic, browned

Whip all ingredients in a blender and pour into sterilized jars. Wipe rims of jars with a damp cloth and place lids and rims in jar. Water bath can them for 20 minutes, adjusting the processing time according to your altitude.

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