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Canned Whole Tomatoes




Source of Recipe


recipes.push.com


List of Ingredients




2.5 to 3.5 pounds tomatoes per quart
bottled lemon juice or citric acid
salt (optional)


Recipe



Select fresh, firm, ripe, tomatoes. Wash thoroughly and drain. Place tomatoes in a wire basket and lower into a sauce pot of boiling water. Remove after 30 seconds and dip into cold water. Remove core, skin, and any green spots. Add water to cover. Boil tomatoes for 5 minutes.

Pack into hot jars, leaving 1/2 inch head space. Add 1/2 teaspoon citric acid, or 2 tablespoons lemon juice, per quart (1/4 teaspoon / 1 tablespoon 1 per pint.). Add 1 teaspoon salt to each quart (1/2 teaspoon per pint), if desired. Remove air bubbles with a non-metallic spatula. Adjust caps. Process pints 40 minutes, quarts 45 minutes, in boiling water bath.