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Canning Tomatoes




Source of Recipe


Sam Sprinkle and Family, Fincastle


Recipe Link: http://www.wdbj7.com

List of Ingredients




Select only disease free, preferably vine ripened, firm fruit for canning. Do not can tomatoes from dead or dying vines. Unripe tomatoes are more acidic than ripened fruit and can be canned safely with any of the following recommendations. Treat all ripe tomatoes (yellow, green, pink, orange, red, etc.) the same.

CANNING WHOLE TOMATOES
Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split, then dip in cold water. Slip off skins and remove cores. Leave whole or halve.

Wash jars. Prepare lids according to manufacturer's instructions.

Fill jars with tomatoes. Salt may be added if desired. In tomatoes and tomato products, salt seasons the food, but is not necessary to ensure safety. Remove air bubbles by inserting a flat plastic spatula between the food and the jar. Wipe sealing edge of jars with a clean, damp paper towel. Add lids and tighten screw bands. Process in a boiling water or pressure canner as directed.

CANNING TOMATO JUICE
Wash, remove stems and trim off bruised or discolored portions. Press both types of tomatoes through a sieve or food mill to remove skins and seeds, extracting the juice.

Heat juice to boiling. Fill jars with hot tomato juice, leaving = inch head space.

Add lids, rings and process.


Recipe