Cooking & Baking

I cold pack no pre cooking. I cut everything up and mix up in a big soup pot then pack my quart jars, put 1 tablespoon of salt and a tablespoon of lemon or lime juice then pack the jars. Put in the pressure canner once the rocker starts to rattle turn down to a low rattle for a half hour.

Don't buy cheap lids I had to during covid when everyone started buying canning supplies and I had a 40% failure rate. They never sealed after the jars cooled so I ran them again with new lids. Ball lids always seal.

I add my tomatoes to all kinds of meals makes jar sauce taste really good.