Monday, 8 September 2014
We bought a bushel of field tomatoes at the Maynooth market last Saturday and have been busy canning tomatoes and making chili and salsa.
We use a pressure canner which reduces the time and takes the bottles to a much higher temperature.
The tomatoes are first cooked for 15 minutes before canning.
Here Mary is bottling chili which we sampled for supper last night. ........... Delicious!
We have enjoyed the whole experience and feel so comfortable using the pressure canner we may go out to the farm and get another bushel of tomatoes later this week.