Canning Recipes

Tomatoes - Whole, Halved Or Quartered (Packed In Own Juice)
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

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 ??

© 2008 contact