We put up 56 quarts this season. 12 of the plants were kind of weak producers. The best production came from the old stand by, the Early Girl. I'm guessing the Amish Paste and the Box car willy do better up north.
When we can, we put them in boiling water for 3 minutes, then they go into the sink, water and ice. LB peels while I blanch. Then they go into a pot until they boil. We usually do 6 or 7 quarts at a time and when the pot is 1/3 full I put it to heat and move more maters from her peeling station and add them to the large pot. Then we put them in the jars and run them 20 minutes in the canner. No need to lower the Ph with the maters.
Best i found here in sw colorado are siberian strain or russian strains that are used for canning. I like to blanch mine and move to ice water bath in the sink. Then add a bit of lemon juice to each jar with fresh basil for whole canners. I need to build some bigger beds at the house so i can grow the amount i need to can with. Salsa i smoke mine in a pan till the skin peels off easily then heat to temp before canning.
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