21
Split decision on canning tomatoes: hot pack vs raw pack
I got 30 pounds of Roma tomatoes from a farm stand near Lancaster last weekend and had to pick a method for canning. My grandma always swore by hot packing them, boiling the tomatoes first before jarring, because she said it stops them from floating or turning into mush later. But my neighbor down the road says raw packing is the only way to go, just cram the raw tomatoes in the jar and pour hot liquid over top, claiming it keeps more of that fresh garden taste. I went with hot pack this time since I was worried about spoilage, but after opening a jar last night for chili, the texture was fine but it felt a little flat compared to the fresh ones. For those of you who do a big batch every year, which side do you land on and have you had any jars go bad from picking the wrong method?
2 comments
Log in to join the discussion
Log In2 Comments
laura9402d ago
Lancaster tomatoes are solid. 30 pounds is a good haul. But honestly, is it really that deep? Both ways work fine. I've done both and never had a jar go bad.
8