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.Canning Tomatoes




Source of Recipe


Better Homes and Gardens


EQUIPMENT BASICS:

• A large, deep kettle with a lid and a rack or a basket (or any large kettle that's deep enough to allow 1 inch of water to boil freely over the jar tops).

• Clean quart or pint jars. (Commercial mayonnaise jars are not recommended.)

• Purchased lids and bands.

• A canning funnel.

• Clean kitchen towels and hot pads.

• A jar lifter.


TOMATO PREPARATION:

• Select firm, plump, fully ripe, unbruised tomatoes that are about the same size.

• Plan on 2-1/2 to 3-1/2 pounds of tomatoes per quart.

• Wash tomatoes thoroughly to remove any dirt.

• Canned tomatoes must be peeled. Dip the tomatoes in boiling water for about 30 seconds. (The water must be kept at or near the boiling point.) Remove tomatoes with a long, slotted spoon and dip them quickly in cold water.

• Peel and core the tomatoes with a sharp knife.

• Cut large tomatoes in quarters or eighths.

• Use a spoon to scrape out the excess seeds, if desired.


STEP-BY-STEP CANNING

To make six quarts or 12 pints, you'll need lemon juice or citric acid, sugar, salt and 15 pounds of tomatoes.

• In an 8- to 10-quart kettle, place peeled, chopped tomatoes and just enough water to cover tomatoes.

• Bring to boiling, stirring constantly but gently. Boil gently for 5 minutes, stirring occasionally.

• Add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid to each hot, clean quart jar. For pint jars, use 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid.

• Ladle tomatoes and some of the cooking liquid into the hot jars, leaving 1/2-inch headspace.

• Add 1 teaspoon salt to each quart jar or 1/2 teaspoon to each pint jar. You can also add 1 teaspoon sugar to each quart jar or 1/2 teaspoon to each pint jar.

• Place lids on jars, following manufacturer's directions.

• Fill canner half full of water; heat to 180° F on high heat.

• Set each filled jar into the canner, making sure jars don't touch. Add additional hot water until water is 1 inch over jar tops. Cover; bring to a vigorous boil. Reduce heat to maintain a gentle boil.

• Process jars in boiling water bath, allowing 45 minutes for quarts and 40 minutes for pints (start timing when water boils after adding jars). For high altitudes, add an additional 2 minutes of cooking time for every 1,000 feet above sea level.


TIPS FOR PERFECT CANNED TOMATOES:

• Use a canning funnel atop jars when packing each jar.

• Wipe the rims of the filled jars with a damp cloth before putting on the lids.

• Check seals after cooling. Press the center of each lid. It is sealed if the dip in the lid holds. If the dip bounces, it isn't sealed. (Reheat and reprocess the contents; use a clean jar and a new lid.)

• Dry jars. Remove screw bands after 24 hours. Label and store in a cool (50° F to 70° F), dry, dark place.