We bought the jars last year ready to do some preserving in bottles but the tomatoes didn’t grow and the jars stayed in the cupboard.

This year, however we had loads and decided to ‘go for it’

First we dipped them into boiling water to loosen the skins.

Then we boiled them with tomato juice and garlic and herbs..

Then we packed them into very clean jars with lemon juice..

Ready to put into the canner. Of course its really a huge pressure cooker but it can hold so many jars in one go that its preferable to using a small one and taking all day. Easily prepared by smearing a little petroleum jelly around the seals.

Then we loaded the jars in

First  layer..

then another one on top…

Until it was full!

Then on with the lid and get it up to 10lbs pressure

Note the easy to read dial!!!

After ten minutes at 10lbs they were ready and after the pressure had gone down it was time to get them out. Bit of  problem here – how do it without burning oneself?

Oh yes – get up higher – that helps..

And even then its all quite hazardous..

But it was all worth it and we have a stock of canned tomatoes – it probably cost much more than buying but at least there is the satisfaction of knowing they were our own home grown ones.