Cherry tomatoes and mint for tea. Most days, I get a straggling harvest of cherry tomatoes. I get enough to fill two 8oz canning jars. I’ve finally decided to get into the Instant pot bandwagon and boy, why did I wait this long? I find that I don’t have to babysit my food anymore. Also, bought the Instant pot Max version specifically for the canning experimentation. I’ve decided to start testing canning in small batches.
8oz – 16oz glass jars are the ideal size for a meal for two when it comes to beans and tomatoes.
I cut up the tomatoes and remove the seeds. Tiny Tim tomatoes are very juicy! I stuff as many tomatoes as I can.
The sky’s the limit! This jar is meant to be a pasta sauce. I put a bit of citric acid, basil leaves, and dehydrated red onions. I will definitely use the magic bullet to puree into sauce later for cooking.
This jar is gonna be salsa. I added roasted Yellow Jamaican peppers, a few dashes of Tabasco chipotle hot sauce, and citric acid.
I am not an expert canner. I’m a newbie in pressure canning. I follow the free USDA Complete Guide to Home Canning. All ingredients were harvested straight from my hydroponic garden.
Ignoramus by Day 