Tomatoes, 5 pounds, lemon juice, 5 tablespoons.

5 teaspoons of crude salt, perilla leaves 10 tablets.

Processing steps of canned tomato

1. Wash the jar and lid, sterilize at high temperature, and dry for later use.

2. Put the jar into a boiling pot container, cook it on medium heat for 10 minutes, and turn off the fire.

Put the jar in hot water until it is used.

4. Wash the tomatoes and cut a shallow X-shaped hole in the bottom.

5. Add water to the cauldron and heat it with high fire. Add half ice cubes and half water to a large bowl to make ice water. It takes about 30 to 60 seconds to rinse tomatoes until their skins become loose and begin to fall off. Put tomatoes in ice water with a colander, and keep the water for washing.

6. Peel and core the tomatoes, then put the peeled tomatoes back into clear water and heat them for 5 minutes on medium heat.

7. After the tomatoes are cooked, take the canned bottle out of the hot water with a clip and drain the excess water. Add water to the can-making machine to process cans.

8. Add one tablespoon lemon juice and 1 teaspoon crude salt to each sterilized canned bottle. Add tomatoes and perilla leaves into the can bottle, and mash the tomatoes if necessary to ensure the space of 1/2 inches of oil at the top of the can.

9. In order to remove bubbles, you can poke the tomato to the bottom with a rubber scraper, and at the same time rotate the can and bottle, and brush the scraper to the side wall of the bottle. Repeat three or four times.

10. Wipe the edge of the bottle with a clean wet towel, put the bottle cap on the bottle, and check whether the sealing ring is aligned. Cover the can bottle with elastic band until the reaction force is just reached.

1 1. Check whether the water in the canning machine is about to boil, and put the cans into the machine.

12. Cover the canning machine with a sealed cover and boil the water with medium-high fire. Boil the canned food in stable boiling water for 45 minutes.

13. Take out the cans and bottles and put them upright on a dry towel with an interval of 1 to 2 inches. Do not tighten it again, let it stand and cool for at least 12 hours.

14. After cooling, press the center of the bottle cap to check the tightness. If the center is not bent, take off the elastic band and try to pry open the bottle cap with your nails. If you can't pry open the lid, the vacuum seal is good. If the lid is pried open, it means that the seal is not good. Please finish the canned food in two weeks.

15. In order to store the cans, clean the lid of the cans with a clean wet cloth, label the cans and store them in a cool, dry and dark place. Unopened cans can be kept for 1 year. Once opened, please keep it in the refrigerator and eat it within 2 weeks.

skill

Tomatoes should be cooked but hard, lemon juice should be canned, and perilla leaves should be clean and complete.