Canning Recipes




Tomatoes - Whole, Halved Or Quartered (Packed In Water)
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
2 1/2 pounds 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 ??





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