The Canning ABCs article inspired me to instigate tomato canning with my friends. We followed the heirloom tomatoes recipe and processing directions. We ended up with tomatoes floating in the jars above the liquid...Read on another site that this is within the range of normal and is caused by cooking the tomatoes too long; couldn't tell if that was when we blanched them for peeling and/or when we processed the filled jars...for 1.5 hours as directed. Reading other recipes on the web, all directed to process for half that time. Am wondering why Sunset calls for such a long processing time??
Canned Heirloom Tomatoes
chocochip Posted: 10/08/09