I do it the way my family has been doing it for many generations except, that in the old country they canned peeled tomatoes cut into wedges. Since coming to the US, a food mill was purchased (mom still uses the one she bought back in the '60s) and grandma and mom switched to canning tomato purée. The purée is ladled into sterilized jars with nothing else added, and processed in a hot water bath for 45 minutes.
The first four quarts were canned yesterday, and there's probably another six quarts worth cooking on the stove right now. Best part is, the smell is taking me right back to my childhood!
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