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Canned Tomatoes Recipe

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Canned Tomatoes image
Stryzinski Gang

 

This recipe for Canned Tomatoes, by , is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Norma Jean
Added: Thursday, January 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 bushel freshly picked, juicy, red, ripe, firm tomatoes
Canning salt
7 Mason or Ball wide-mouthed quart canning jars with rings and lids
Canning kettle that holds 7 jars
1 jar lifting tong

Directions:
Directions:
Fill half of 8 qt saucepan with water and put over medium high heat until it comes to a boil. Then take tongs and gently drop 6 tomatoes in boiling water for 1-2 minutes or until skin starts to crack. Remove one at a time with tongs and place in a 9x13 pan. Position your 9x13 pan in the sink opposite side of the garbage disposal so you can place your remains in the disposal. Next to the sink, place 7 clean canning jars on paper towels. Pick up one tomato at a time and cut the core out of the tomato and the peeling will fall off easily. Discard core and peeling in the garbage disposal side. Place peeled tomato in a clean quart canning jar. Continue to do this and when you get 3-4 tomatoes in one jar, you need to press the tomatoes down into jar with fist to avoid air bubbles. Fill them up to rim and make sure they are pressed down. Take a butter knife and slide knife down along the inside edge of jar all the way around to clear away any bubbles that might have formed. Once all bubbles are out, take a paper towel and go along top of rim to remove seeds and juice. The rim needs to be dry and clean. Take a measuring teaspoon full of canning salt in the middle of each jar. Take the flat rubber tops, that have simmered 2-3 minutes in 2 inches of water, out of the water with tongs. Do not remove with hands! Place flat rubber top onto the mouth of jar. Make sure it is centered. Once all rubber tops are on the jars, screw the rings on each jar tightly. Take each jar and place in your kettle that has a wire rack. Once all 7 jars are in place, cover with room temperature tap water, enough to cover 1/2 inch over the jars. Take 3/4 cup of apple cider vinegar and pour all around the top of the water. This keeps your jars nice and shinny. Place lid on the kettle and turn the stove top on high. It will take 30-40 minutes to come to a boil. Once it starts boiling, turn the stove down to medium heat and boil for 35 minutes. Turn the burner off, remove lid. Place a dish towel on the countertop to line your jars up. To remove jars: Take your tongs and remove one at a time, holding tight and secure and removing straight up and straight over and straight down to the towel. Do not tip in this process! Do not touch the tops because it could interfere in the sealing process. Once they are all removed, let them sit until completely cooled and sealed. Once sealed, you will hear a pop. Don't be discouraged if it doesn't pop; sometimes they don't pop. It may take 12 hours to seal. To test if they are sealed after 12 hours, take your finger nail and tap on jar. If it clicks, it's not sealed. If it solid when you push on it, it is sealed. Or, if tomatoes are all at the bottom, it's sealed. Best if used within the year.

Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
Canned tomatoes are a great additon to many recipes or you can just heat them up by themselves on a cold winter day and have them as soup!

 

 

 

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