Wednesday, September 18, 2013

Canning with a Crock Pot...my new thing



I read from Jackie Clay's homesteading news/blog about how to use a crock pot for cooking and reducing my tomatoes. My garden is slowly ripening, so I have used my crock pot. The nice thing about about cooking down the tomatoes is I don't have to watch them, and have a hot stove going all day. I just chop up the skinned tomatoes and fill up my crock pot. I put it on low all day, then crack the lid a tiny bit to release the steam...and leave it on low overnight. Then I process in the boiling water bath according to the Ball Canning Book. I get 4 to 5 pints usually. Here is Jackie's Blog.

2 comments:

  1. What a great idea! I never thought about the tomatoes!
    I have been using mine to make apple and pear butter and jams without pectin for the same reason. :)

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  2. I don't even peel anymore, I put them in the blender... and I froze everything this year. No more hot canning!

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