Canning Tomatoes

Posted by Jesse 

The One tomato recipe so don't look any further. We like the boiling water bath best.

Ripe tomatoes
Salt, 1/2 to 1 tsp. per quart
Lemon juice, 1 tablespoon per quart
Clean sterile quart jars
Lids and rings

1. Wash jars in hot soapy water. Rinse, drain, place in 200F oven for 10 minutes or longer.
2. Wash tomatoes, dip in boiling water 30 seconds or until skin cracks, dip quickly in cold water. Cut out stems, remove cores and slip off skins.
3. Leave whole or cut in pieces. Pack jars, pressing to release juice and fill spaces. Add 1/2 to 1 teaspoon canning salt (not table salt) and 1 Tbsp lemon juice to each quart Do not add water. Rotate jars to remove air bubbles. Leave 1/2" headspace.. Wipe rims with a clean cloth. Cap and adjust lids.
4. Process in boiling water bath:
Quart jars 35 minutes
Pint jars: 35 minutes or if pressure canning:
5. Pressure can at 10 pounds pressure.
Quart jars: 35 minutes
Pints: 35 minutes
Remove from canner. Check cool jars for proper seal.