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Recipe: re: canning tomatoes

Preserving - Other
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.
MsgID: 203866
Shared by: Linda Lou,Wa
In reply to: ISO: Canning tomatoes- blanch,pack,hotwater b...
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: Canning tomatoes- blanch,pack,hotwater bath
  Linda, Muskego, Wi
2 Recipe: re: canning tomatoes
  Linda Lou,Wa
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