How To Process Tomatoes In Pressure Cooker?
When you say that you are thinking of canning tomatoes, then you should remember that canning is a process to preserve tomatoes and that care is to be taken that the tomatoes are canned and not cooked.
However, if you are thinking of canning pickles then, canning followed by flushing the tomatoes with hot water in the jar will result in the formation of canned tomato pickles.
Despite the fact that canning raw tomatoes can be done with only a small amount of lemon juice and no hot liquid are required to maintain the acidity of the tomato, a compromise on product quality for safety reasons.
Things you need to can by using a pressure cooker:Serrated knife, clean cutting board, cooking oil, pressure cooker, clean mason jar or storage container.
Instructions for canning:
- Cut the tomatoes into slices and discard the top and the bottom of the fruits along with the seeds. This means you will be having only the usable portions of the tomato.
- Chop similarly other vegetables that you want to prepare for your canned food, like onions, garlic, fresh herbs, which is a perfect combination for making your pasta sauce in ease.
- Heat the desired amount of oil in the pressure cooker, if you are thinking of having some extra calories.
- Add the chopped tomatoes to the pressure cooker and lock the lid in place.
- Reduce the heat from the gas until a steady flow of steam is established and close the steam outlet. Process this way for at least twelve minutes.
- Release the steam from the pressure cooker after twelve minutes has passed and allows the cooker to cool down.
- Remove the tomatoes to a clean Mason jar or storage container. Store the items for one week and freeze them for use with a minimum shelf life period being one year.
Some of the tips that can be of help:
- Do not use oil if you are not sure of the use of canned tomatoes.
- Peel the tomato skin and the best way is to peel the skin by dipping the fruit in hot water.
Video Credit 1: lowes.YouTube.com