Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, homemade opened kettle canned tomatoes. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Homemade Opened Kettle Canned Tomatoes is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Homemade Opened Kettle Canned Tomatoes is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have homemade opened kettle canned tomatoes using 2 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Homemade Opened Kettle Canned Tomatoes:

1. Prepare 1 half bushel of tomatoes
2. Prepare 2 TBSP NON IODIZED PLAIN SALT(add or reduce to your tastes.)

Steps to make Homemade Opened Kettle Canned Tomatoes:

1. Lay out your tomatoes on a table. This gives you a chance to look for any that might be rotten, and any rotten one to spread to other tomatoes
2. Boil water in a large pot. While the water is boiling lay tomatoes in a plugged sink.
3. Pour the boiling water in the sink and let sit for 1 minute. This will blister and swell the tomato skins to make peeling easier.
4. Drain the water carefully, and peel the skin off the tomatoes and remove the stem cores.
5. After the tomato is cored and peeled, slice the tomato into chunks. You should slice these over a bowl so you keep the juice.
6. Place the tomatoes in a pot, and set the flame to simmer. Stir the tomatoes until the move freely. All the tomatoes may move all together. This is okay, it means juice is on the bottom so the tomatoes do not burn.
7. Once the tomatoes warm a bit, taste a sample, and salt to taste. For me a 14 quart pot, needs about 2 tablespoons of salt. Continue heating until the tomatoes have lots of foam. DO NOT USE IODIZED SALT. I was told using iodized salt can cause botulism. It could be a old wives tale, but in 40 years I have never had a bad batch, so I am not changing what works 😁
8. Once you get a good simmer, like in the photo above, taste it one last time to make sure the salt is right. Stir good 1 last time at let cook 15 minutes.
9. While the tomatoes are cooking the last 15 minutes, start water boiling in 2 more pots. These will be used to heat your jars and lids, so they will seal.
10. Carefully remove your jar from the boiling water. Make sure all the water is out. Place your funnel in the jar and scoop out a cup of tomatoes. Do not remove the heat from the tomatoes.
11. Fill the jar up. Remove any air bubbles you see with a small spoon.
12. Clean off the top of the jar with a clean DAMP cloth.
13. Carefully remove the lid from the water. Make sure the water is totally drained. Tighten the lid all the way down on the jar. Be sure the lid is not cross threaded and sits all the way down.
14. Place the jar on an even flat surface. You will hear clicking as the jars seal. You will usually hear this within 10-15 minutes depending on the temp of the lid when it was applied. The jars should vot touch each other on the sureface
15. Wait 36 hours before moving to storage. Can should in a cool dry place on a level surface.

So that is going to wrap it up for this exceptional food homemade opened kettle canned tomatoes recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!