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re: canning tomatoes

Misc.
Slip the tomato skins by dipping in boiling water then plunging in cold water. Core. Fill Jars with raw tomatoes, pressing until spaces fill with juice. Leave 1/2 inch headspace. Add 1 Tb lemon juice per pint and 2 Tb lemon juice per quart. May add salt (1 tsp/qt) for flavor if desired.

Lemon juice must be added to insure safety against botulism.

Adjust lids and process in a boiling water canner for 85 minutes at sea level, 90 minutes at 1001-3000 ft, 95 minutes at 3001-6000 ft, and 100 minutes at 6001-8000 ft. It is possible to shorten this processing time to 25 minutes if processed at 10 pounds in a pressure canner for pints or quarts at sea level.

You can also look at the older posts, there are spaghetti sauce recipes there. Go to the bottom of the posts, and click on "next". You will get 20 messages at a time.

You can also can a chili sauce, that is like sloppy joe sauce. It is good.
MsgID: 206349
Shared by: Linda Lou,WA
In reply to: ISO: How to can cherry, grape, and heirloom ...
Board: Canning and Preserving at Recipelink.com
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