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Canned Tomatoes Recipe

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This recipe for Canned Tomatoes is from The Allan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Basket of very ripe tomatoes or any amount you have
1/2 tsp. coarse salt per pint or 1 tsp. coarse salt per quart
3/4 tsp. white sugar per pint or 1 tsp. white sugar per quart
1 tsp. white vinegar per pint or 2 tsp. white vinegar per quart
Canned tomato juice to fill jars, or make your own if tomatoes are plentiful.
Directions:
Directions:
Blanch tomatoes, peel, and core. Chop into the size you want and fill sterile jars with the tomatoes to about an inch from the top..
Fill with juice to about inch from top.
Add the salt, sugar, and vinegar to each jar. Put lid on, and shake to blend.
Loosen lids to finger tight and cook in hot water bath in canner. The jars in the canner should be covered by about an inch of water.
Cook about 15 minutes for pints or a good 20 minutes for quarts.
I like mason jars, as tomatoes keep well in them.
When you see little bubbles in the juice, they are nearly done.
Take out and tighten lids, shake again. I like to use the same size of jars for each batch
Number Of Servings:
Number Of Servings:
7-8 quarts per canner
Preparation Time:
Preparation Time:
30 - 45 minutes plus cooking
Personal Notes:
Personal Notes:
Coarse pickling salt is non-iodized.
You can add salt, sugar, vinegar to suit your taste.
Linda says that most canning books now recommend that the water bath cover the jars by about an inch. Mom used to fill the canner till the water came half way up the jar but the recommendations have changed. Use a jar lifter to remove the jars from the canner to avoid burning your fingers.

 

 

 

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