|Beautiful Romas from Dart Farms in Manley, Alaska|
our tomato soup, with this Cioppino, and this bakes shrimp and tomatoes.
|Roasted garlic cloves in each jar.|
|Packed jars ready for lids and bands and to be processed in the hot water bath.|
11 lbs. Roma Tomatoes (this made 9 pints for me)
Cut tomatoes into fourths, cut out stem. Lay tomatoes and garlic cloves in single layer on cookie sheets. Roast at 425° for 25 minutes.
Meanwhile, fill canner with water, add jars and lids, bring to a boil.
When tomatoes come out of the oven, remove jars from boiling water, fill jars with tomatoes, leaving about 1/2" head space, packing snugly. Top each jar with one or two cloves of garlic with papery peeling peeled off. Add 1 tsp. lemon juice to each pint jar. Top with lid then screw on rings. Place back into canner and bring to boil. Process for 30 minutes. Remove from heat and let cool.
September 4, 2013 Daylight 14 hrs, 14 mins, 56 secs Temp H 61/L 41°F