Amount Measure Ingredient -- Preparation Method
|-------- ------------ --------------------------------
2 1/2 pounds tomatoes per quart - (to 3 1/2 lbs)
Packaged citric acid
or bottled lemon juice
Salt -- (optional)
Note: Because the acid in tomatoes varies, they take special handling to
process in a hot-water bath. Never tinker with the amount of citric acid
or lemon juice, and use bottled, not fresh lemon juice (fresh can vary in
the amount of acid, so bottled is more reliable). The amount of acid and
the processing times vary according to how densely the tomatoes are
packed, so choose a recipe that matches the type of pack you are using.
In this version, cooked tomatoes are packed with water and citric acid or
Wash jars and bands in hot, soapy water. Cover lids with hot water
according to package directions. Place jars on rack in deep pot of
boiling water. Turn off heat and let jars stand at least 10 minutes or
until ready to use.
Wash tomatoes. Place in boiling water for 30 to 60 seconds, then put in
ice water to loosen skins. Peel, core and remove any green spots from
tomatoes. Leave tomatoes whole or cut into halves or quarters.
Place tomatoes in a saucepan; add just enough water to cover. Boil
tomatoes gently for 5 minutes.
Add 1/2 teaspoon citric acid or 2 tablespoons bottled lemon juice per
quart jar, or 1/4 teaspoon citric acid or 1 tablespoon bottled lemon juice
per pint jar. Pack tomatoes into hot jars, leaving 1/2-inch headspace.
Ladle hot cooking liquid or boiling water over tomatoes, leaving 1/2-inch
headspace. Add 1 tablespoon salt to each quart jar or 1/2 teaspoon salt
to each pint jar, if desired. Remove air bubbles with a nonmetallic
Adjust two-piece caps. Place jars on rack in deep pot of water. Cover
and bring water to a boil. Process pints for 40 minutes, quarts for 45
Remove jars from hot water and place on dish towels. Let stand several
hours or overnight. Check seals.
This recipe yields ?? servings.
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