Canning Tomatoes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2-3/4 lb. Tomatoes per quart jar
2 Tbsp. bottled Lemon Juice per quart jar (1 Tbsp. for Pint Jars)
1 tsp. Salt to each quart jar (1/2 tsp. for Pint Jars)
Sterilized Glass Quart jars, lids and bands
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Directions: |
Directions:Prepare boiling water canner. Keep jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
Wash tomatoes. Dip in boiling water 30 to 60 seconds. Immediately dip in cold water. Slip off skins. Trim away any green areas and cut out core. Cut tomatoes into quarters to measure about 2 cups.
Place Lemon Juice in each hot quart jar.
Pack hot tomatoes into hot jars to within a generous 1/2 inch of top of jar. Press tomatoes into the jar until the spaces between them fill with juice, leaving 1/2 inch headspace. Add 1 teaspoon salt to each quart jar. Remove air bubbles and adjust headspace, if necessary, by adding hot tomatoes. Wipe rim clean. Center a hot lid on the jar. Apply the band and adjust until fit is fingertip tight.
Process filled jars in a boiling water canner for 35 minutes for pints and 45 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. |
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Personal
Notes: |
Personal
Notes: You will need to do the math depending on how many quarts you want.
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