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_your_a_towel_
102.5lbs or 2 bushel of tomatoes yielding 40qt (1 for the fridge and 1 jar broke).
I added 5 jalapeños and 1 Habanero for each half bushel I cooked down.
[I followed this recipe and did water bath](https://nchfp.uga.edu/how/can_03/tomato_juice.html). I did some with crab spice instead of salt, 3 jars with a tbsp of Worcestershire, and half bushel with some pulp. First year doing a large batch so tried some different flavor variations to see how it is
ElectroChuck
We’re doing about 40lbs of tomatoes today into diced/crushed tomatoes…putting it in pints since there are just two of us at home. Instead of 2 tablespoons of lemon juice will use 1 tablespoon per jar. By the time we core and peel them I figure we’ll get maybe 20 pints. We use them in baked beans, chili, Marinara, and on tacos and fajitas. Should be sufficiently acidified for pints. Then in to the pressure canner for 15 mins at 11lbs. This is in accordance with the USDA Bulletin 539 (rev 2015) Complete Guide to Home Canning – Chapter 3 “Selecting and Preparing and Canning Tomatoes, and Tomato Products”
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Hi u/_your_a_towel_,
For accessibility, please reply to this comment with transcriptions of the screenshots or alt text describing the images you’ve posted. Thank you!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
102.5lbs or 2 bushel of tomatoes yielding 40qt (1 for the fridge and 1 jar broke).
I added 5 jalapeños and 1 Habanero for each half bushel I cooked down.
[I followed this recipe and did water bath](https://nchfp.uga.edu/how/can_03/tomato_juice.html). I did some with crab spice instead of salt, 3 jars with a tbsp of Worcestershire, and half bushel with some pulp. First year doing a large batch so tried some different flavor variations to see how it is
We’re doing about 40lbs of tomatoes today into diced/crushed tomatoes…putting it in pints since there are just two of us at home. Instead of 2 tablespoons of lemon juice will use 1 tablespoon per jar. By the time we core and peel them I figure we’ll get maybe 20 pints. We use them in baked beans, chili, Marinara, and on tacos and fajitas. Should be sufficiently acidified for pints. Then in to the pressure canner for 15 mins at 11lbs. This is in accordance with the USDA Bulletin 539 (rev 2015) Complete Guide to Home Canning – Chapter 3 “Selecting and Preparing and Canning Tomatoes, and Tomato Products”
The chickens LOVE tomato skins and cores BTW.