Friday, we picked some fresh fruit from the garden. The holiday weekend will be full of preserving food for the winter.
In batches equal to one flat of tomatoes I washed them ...
... blanched them ...
... dipped them in ice water ...
... then peeled them.
Once they were peeled I cut them into chunks and allowed the extra juice to drain.
I accumulated the chunks of tomatoes in a large bowl.
I filled quart jars with tomato chunks, 1 teaspoon pickling salt, 2 tablespoons of lemon juice.
I used a cooking chopstick to make sure that the air bubbles were worked out.
I cleaned the rims before putting the covers on. Then they went into the waterbath. After they were done being boiled, they were removed and cooled. All 6 cans of tomato chunks sealed properly.