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    Canning--Tomatoes


    Source of Recipe


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    List of Ingredients




    Choose beautiful,fully-ripe tomatoes.Wash,peel (dip into hot water to loosen skins) and cut out stem ends.Handle gently,being careful not to bruise tomatoes. Tomatoes may be canned whole or cut into halves or quarters.
    Raw pack: Pack tomatoes in glass jars,leaving 1/2 inch of space at top.Press down gently to fill spaces.Add 1/2 tsp.salt to each pint jar: 1 tsp. salt to each quart jar.Adjust jar lids and process in boiling waterbath for:
    Pint jars: 35 minutes.
    Quart jars: 45 minutes.
    Comple seal,if necessary,after removing jars.
    Note: I use only pickling salt

    Recipe
 

 

 

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