TOMATOES—WHOLE, HALVED OR CRUSHED

tomatoes

You may can as few or as many at a time as you choose. Ten pounds of tomatoes will make approximately 4 quarts or 8 pints.

10 pounds ripe tomatoes (organic preferred)
Bottled lemon juice or white vinegar

Prepare canning jars by placing in a water bath canner. Bring to boil and simmer for at least 10 minutes while preparing tomatoes. Place lids in a small saucepan with water to cover and simmer at a very low heat.

Meanwhile, bring water to boil in a saucepan or stockpot. Wash and cut top core out of tomatoes; cut an X in the bottom of the tomato. Drop 4 or 5 tomatoes into the boiling water. After 1 to 2 minutes, you will notice the skins beginning to split. Remove immediately with slotted spoon to an ice water bath. When cool enough to handle, slip off skins.

Remove jars from water bath canner. If using quarts, add 4 tablespoons vinegar or 2 tablespoons lemon juice to the bottom of each jar. If using pints, add 2 tablespoons vinegar or 1 tablespoon lemon juice to each jar. Pack jars with whole, halved or crushed tomatoes, as desired. If crushed, cut tomato into 1- inch pieces, then press down firmly into each jar. Fill all jars with boiling water to cover, leaving ½ inch headspace. Wipe rims and seal with bands and lids. Process in water bath canner for 45 minutes after water has returned to boil. Remove jars to a location where they can remain undisturbed for 12 hours.

After 1 hour, test the lid seal and place any unsealed jars in the refrigerator immediately.

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