How To Can Tomatoes

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I’m currently taking two University classes in the evening and working during the day so, needless to say, cooking, blogging, laundry, cleaning, shopping, or eating anything that doesn’t come from a Drive-Thru are not very high on my priority list at the moment.

And although I love to get fresh veggies from friends and family members, I just don’t have the time right now to do anything with them. However, a friend gave me a bunch of garden tomatoes the other day so I made a point of setting aside an hour to can them. It’s easy, fast, and then I can enjoy the sweet summery taste of fresh tomatoes all winter long while I’m cramming for exams.

Step 1
Wash any dirt off of the tomatoes and remove the stems.

How To Can Tomatoes / My Friend's Bakery

Step 2
Cut an X into the bottom of each tomato with a sharp knife. Bring a pot of water to a low boil over high heat.  Drop 3 or 4 tomatoes at a time into the boiling water and blanch them for 45 seconds to 1 minute.

How To Can Tomatoes / My Friend's Bakery

Step 3
Remove the tomatoes from the boiling water and immediately put them into an ice bath. The skins should begin to easily peel off.

How To Can Tomatoes / My Friend's Bakery

Step 4
Gently peel the skins off the tomatoes. Cut out the stem end and any bruised or damaged sections.  Cut the tomatoes into quarters if they are large.

How To Can Tomatoes / My Friend's Bakery

Step 5
Add 1 teaspoon of lemon juice to the bottom of clean, sterilized canning jars. Fill the jars with tomatoes and push down to fit to 1/2″ from the rim.  Don’t worry if the tomatoes get squished a bit. Run a knife around the sides of each jar, all the way to the bottom, to remove any air pockets.

How To Can Tomatoes / My Friend's Bakery

Step 6
Wipe the jar rims and add the lids. Process the jars in a boiling water bath for 5 minutes. Remove the jars and cool on wire racks. Use these tomatoes with pasta, in sauces, soups, or anytime you would normally use store-bought canned tomatoes.

 

 How To Can Tomatoes / My Friend's Bakery

Now that you’re a pro at canning, try these canning recipes!

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Unscripted Summers And Caramel Marshmallow Rice Krispie Pops

Caramel Marshmallow Rice Krispie Pops / My Friend's Bakery

I’ve been trying really hard to squeeze the last little bit of fun stuff out of these last two weeks of August. After all, I just started my holidays so mentally I’m a bit behind everyone else right out of the gate. It seems that while most people are heading back to school, or at the very least back to school shopping, I’m floating around the pool instead of the mall. Small miracles.

Caramel Marshmallow Rice Krispie Pops / My Friend's Bakery

It’s surprisingly nice to have holidays later in the summer, even though it feels like it’s a lifetime away while I’m listening to everyone else talk about their summer adventures all through June and July. I’m not a fan of extreme heat or humidity, so when the nights cool off a little bit and the days are still warm but not unbearable, that’s generally when I’m at my most content.

Caramel Marshmallow Rice Krispie Pops / My Friend's Bakery

And of course, like every year, I never get done half of the things that I say I’m going to do but that’s OK.  Sometimes, the best holidays are the ones where the days are unplanned and the adventures are unscripted. Once in a while you just need to heal the soul without adding in extra clutter. And most often the best things are the uncomplicated things.

Caramel Marshmallow Rice Krispie Pops / My Friend's Bakery

Caramel Marshmallow Rice Krispie Pops (*Gluten-Free)

Prep Time: 20 minutes

Cook Time: 5 minutes

Yield: 30 - 34 pops

A delicious nut free treat for school, parties, bbq's, or just because!

Ingredients

  • 1/2 cup butter (not margarine)
  • 1-1/2 cups brown sugar
  • 1/2 cup whipping (heavy) cream, at least 35%
  • 30 - 34 marshmallows
  • 5 cups crisp rice cereal
  • 1/2 cup milk or dark chocolate melting wafers
  • 1/2 cup white chocolate melting wafers
  • lollipop sticks

Directions

Line a baking sheet with parchment paper and set it aside.

Over medium-high heat, melt the butter and brown sugar. Whisk together to combine. Bring the mixture to a boil and boil for 2 minutes. While constantly whisking, pour the cream in a steady stream. Return the caramel to a boil and boil for 2 - 3 minutes or until it coats the back of a spoon. Remove the pot from the heat and let it cool for 2 minutes to thicken slightly.

Insert a lollipop stick into each marshmallow. Dip the marshmallow into the caramel and swirl to coat on all sides. Let any excess drip off pack into the pot. Immediately roll the caramel covered marshmallow in the rice cereal. Place the marshmallows on the parchment lined baking sheet . Once completed, refrigerate the marshmallow pops for 30 minutes.

Add the milk/dark chocolate to a microwave safe dish. Microwave on high in 30 second intervals, stirring between each, until the chocolate is melted. Drizzle the chocolate over each marshmallow pop. Repeat with the white chocolate.

Notes

Original Recipe by My Friend's Bakery 2016

http://myfriendsbakery.ca/blog/caramel-marshmallow-rice-krispie-pops/

Looking for other nut free school treats? Check these out!

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