tag:blogger.com,1999:blog-6138859409301308693.post8737878483058589279..comments2023-08-24T05:05:27.274-04:00Comments on Blueberry Hills Homestead: I Will be Bad At ThisJordanhttp://www.blogger.com/profile/05712893867575841432noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-6138859409301308693.post-31946400239998257552010-09-22T18:26:28.474-04:002010-09-22T18:26:28.474-04:00My Two grandmothers and my mother never even water...My Two grandmothers and my mother never even water bath canned tomatoes. They just cooked tomatoes down, put in hot jars, put lids on and done. Everybody survived and none ever went bad. Those canning books will scare the pants off you. I do water bath my tomatoes but only for about 20 minutes. Also never had one go bad and all seal.Jane @ Hard Work Homesteadhttps://www.blogger.com/profile/02905658082120445313noreply@blogger.comtag:blogger.com,1999:blog-6138859409301308693.post-41425415824647552882010-09-22T16:02:28.259-04:002010-09-22T16:02:28.259-04:00That's so funny! Both the Ball Blue Book and ...That's so funny! Both the Ball Blue Book and the insert that came with the pot say to heat the jars and lids to 180 degrees before you add the food. Honest, I didn't make it up! I'm SO glad that both of you don't do that. Chalk one more thing up the beginner not knowing what's important and what's not.<br /><br />As far as the boiling temp - I knew that was fine, but since the *definition* of boiling temp is 212 (people calibrate their thermometers to it), it probably means my thermometer is off. ie, my thermometer may be off when I make other things where temp is more important.Jordanhttps://www.blogger.com/profile/05712893867575841432noreply@blogger.comtag:blogger.com,1999:blog-6138859409301308693.post-9738871006233837912010-09-22T11:17:42.858-04:002010-09-22T11:17:42.858-04:00The only time I've ever seen a reference to ke...The only time I've ever seen a reference to keeping the temp @ 180 is if you're doing low-temp pasteurization, which is usually done with cucumber pickles to keep them from getting too mushy. Tomatoes and tomato sauce should be fine at a rolling boil, no thermometers necessary!Anonymoushttps://www.blogger.com/profile/11973984089001877006noreply@blogger.comtag:blogger.com,1999:blog-6138859409301308693.post-31958400908311442592010-09-22T10:54:24.877-04:002010-09-22T10:54:24.877-04:00You are definitely over-thinking this. I cook the...You are definitely over-thinking this. I cook the tomatoes down until they look right and are at a steady simmer. I put my jars in the canner and bring the canner to the steamy point. Then I take my jars out, put them upside down to drain, fill with tomatoes, get air bubbles out, wipe rims, put lids on (that have been in a small pan of hot water), tighten rings, put jars in canner and bring to boil then time. Not a thermometer in sight.Susanhttps://www.blogger.com/profile/12573143203599624833noreply@blogger.com