Chief Longwind Of The North
Certified/Certifiable
we can tons of tomatoes for many uses. Boil water, add tomatoes for 1 minute or until the skin breaks. remove and cool. remove the skin, core the white center where the vine was attached, remove seeds and place in a quart fruit jar, add lids and rings and process in a pressure canner at 10 psi for 30 minutes. They will keep for several years before they turn dark.
Here is my recipe for collards:
In a large pot, put in enough water and chicken stock to cook the collards. Its hard to say how much depends on how many collards you go. I have a three gallon pot and I can do 2 plastic grocery bags stuffed as full as I can get them in the pot, with about a gallon or 1 1/2 gallons of water.
I use chicken base instead of bought chicken stock and it works great.
Add 5-6 strips of thick cut bacon
3 tablespoons of apple cider vinegar
bring to boil and add collards (I remove the thicker stems)
cook until the collards are tender.
I have a side burner on my grill and I do this outside. Helps to keep the smell out of the house.
If you live where I do, you have to pressure can at 11.5 psi. Check with your local USDA to determine what is the proper pressure to can at in your location (elevation makes a difference). I can at 12 psi as that is the closest available pressure I can achieve with my canner. Too hot won't hurt it. Too cool will be unsafe.
Seeeeeeya; Chief Longwind of the North