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| Tomatoes - Whole, Halved Or Quartered (Packed In Water)
2 1/2 pounds of tomatoes per quart - (to 3 1/2)
Bottled lemon juice or citric acid
Salt, (optional)
Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.
To prepare tomatoes: Wash tomatoes; dip in boiling water 30 to 60 seconds; immediately dip in cold water. Slip off skins; trim away any green areas; cut out core. Leave tomatoes whole or cut into halves or quarters.
Raw Pack - Prepare tomatoes. Add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid to each quart jar. Add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each pint jar. Pack tomatoes into hot jars, leaving 1/2-inch headspace.
Carefully ladle hot water over tomatoes, leaving 1/2-inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.
Process pints 40 minutes, quarts 45 minutes, in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.
Hot Pack - Prepare tomatoes. Place tomatoes in a large saucepot; add enough water to cover tomatoes. Boil gently 5 minutes, stirring to prevent sticking. Add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid to each quart jar. Add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each pint jar. Pack hot tomatoes into hot jars, leaving 1/2-inch headspace.
Carefully ladle hot cooking liquid over tomatoes, leaving 1/2-inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.
Process pints 40 minutes, quarts 45 minutes, in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.
This recipe yields ??
Source:
"Allistra Corporation's recipe archive at http://www.homecanning.com/"
S(Formatted for MC6):
"07-12-2001 by Joe Comiskey - jcomiskey@krypto.net"
Tomatoes - Whole, Halved Or Quartered (Packed In Own Juice)
2 1/2 pounds of tomatoes per quart - (to 3 1/2)
Bottled lemon juice or citric acid
Salt, (optional)
Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.
To prepare tomatoes: Wash tomatoes; dip in boiling water 30 to 60 seconds; immediately dip in cold water. Slip off skins; trim away any green areas; cut out core. Leave tomatoes whole or cut into halves or quarters.
Add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid to each quart jar. Add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each pint jar. Pack tomatoes into hot jars until space between tomatoes fills with juice, leaving 1/2-inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired.
Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.
Process pints and quarts 1 hour and 25 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.
This recipe yields ??
Source:
"Allistra Corporation's recipe archive at http://www.homecanning.com/"
S(Formatted for MC6):
"07-12-2001 by Joe Comiskey - jcomiskey@krypto.net"C
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