"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Canned WholeTomatoes Recipe

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This recipe for Canned WholeTomatoes, by , is from The Pettis Friends & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Griebenow
Added: Saturday, October 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Tomatoes - about 3 lbs. per quart
1 tsp. canning salt
2 tbsp. lemon juice

Directions:
Directions:
Wash tomatoes and remove core. Blanch tomatoes in boiling water for 60 seconds or until skin starts to crack. Remove from boiling water and dip into cold water. Peel tomato, leave whole or cut into halves or quarters.
Put 2 tbsp. lemon juice into each jar. Pack tomatoes into hot jars, pressing gently to fill empty spaces with the natural juices. Leave 1/2 in. head space. Add 1 tsp. canning salt to each jar. Remove air bubbles. Put on two piece caps. Process quarts for 45 minutes in a boiling water canner.

 

 

 

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