How We Can Tomatoes

One of the easiest canning projects ever

Select firm ripe tomatoes.  (Yield: appx. 1 qt per 2 lbs.)

For easy peeling and coring, place in boiling water, a few at a time, for a few minutes...

then quickly plunge into ice cold water...

as they become cool enough to handle, cut out core and peel away skin.

Using the back of your fingers, pack firmly/tight into hot prepared jars.

Fill jars to within 1/2" of top.

Add pickling or canning salt without iodine...1 Tbsp to each quart or 1 tsp to each pint.

 

Add Lemon Juice...1 Tbsp per quart or 1 tsp per pint.  Wipe threads of jar with a clean, damp cloth.  Place on lids and rings and tighten "finger tight".

When all jars are filled and capped, put them in canning rack and lower into boiling water. Be sure water level is 1"- 2" over top of jars. Cover pot. Begin timing when water returns to a full rolling boil boil. Process 35 minutes for pints or 45 minutes for quarts at 1,000 ft elevation or below. (Check with your extension office for higher elevation instructions) Place processed jars on a folded towel to cool, leaving room between jars for air to circulate. Do not tighten loose rings while jars are hot as it may break the seal. When jars are completely cool, remove rings and wash each jar with a warm, soapy cloth, rinse, dry, mark date on lid and move to storage. Rings may be reused.

NEVER USE CONTENTS OF A JAR IF THE LID WILL INDENT AND POP-UP WHEN PRESSED.  ALL HOME CANNED FOODS SHOULD BE BROUGHT TO A BOIL AT TIME OF USE.