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Tomatoes - Canned or Frozen Recipe

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This recipe for Tomatoes - Canned or Frozen, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, September 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5 gallon bucket tomatoes (about 70 tomatoes)
Canning salt
Sugar

Directions:
Directions:
Wash tomatoes.
Scald: Place in hot water for about 5 minutes or until skin begins to loosen and then put in cold water in sink. Skin should peel off. Remove stems and be sure to cut away all of core. Cut into quarters. Cook until tender, stirring often with a wooden spoon to prevent sticking. Do not add water.
AT THIS POINT COOKED TOMATOES MAY BE COOLED AND FROZEN - good only for use in soup, chili and other cooked dishes.
TO CAN:
Wash jars and keep hot in dishwasher. Place lids and rings in pan of hot water and keep hot. Fill hot jars with hot tomatoes to about -inch from the top. Add: 1 teaspoon canning salt and - 1 teaspoon sugar per quart (1/2 amount for pints). Wipe off rim of jar so they will seal. Put on hot lids and rings.
Place in hot water bath (cover jars with hot water) and boil for 45 minutes for quarts; 35 minutes for pints. May pressure can. Remove from water bath. Place on a cloth out of a draft to cool. Let set for 24 hours. Check seal and be sure lid is slightly indented and not pushed up.
Yields about 12 quarts.

 

 

 

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