Canning Tomatoes
From bluewaterandsand 15 years ago
- 60 minutes to make
- Serves 10
I do 10 jars at a time or ever how many tomatoes I have. This is great to drink when sick or to use in soups.
Ingredients
How to make it
- To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts. Cut into quarters.
- Heat about 1 pound of the quarters quickly in a large pot. As they are added, crush cut pieces using a large wooded spoon or maeet. This will draw off some juice. Continue heating the tomatoes, stirring to prevent burning. Bring to a boil and gradually
- add the remaining quarters while stirring continually. These will soften with stirring and heating and will not need to be crushed Continue until all tomatoes are added. Then boil gently 5 minutes.
- Packing Jars
- Add lemon juice or citric acid to canning jars along with 1/2 teaspoon salt to each quart jar, if desired. Fill jars immediately with hot tomatoes, leaving ½-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands
- Boiling Water Bath Canner
- Pints 35 minutes
- Quarts 45 minutes
- NOTE....You can use a big pot to boil the jars in if you don't have a pressure canner.
The Rating
Reviewed by 6 people-
I agree your own home grown tomatoes canned. the best thanks
momo_55grandma
in Mountianview loved it
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Yippeee!!! More canning!! Thanks!!
morninlite
in Kalamazoo loved it
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Great post, Teresa! Thanks you one-armed sweetie, you!
auntybea
in Vernon loved it
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