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Canning Tomatoes
Makes 4 pints
5 1/2 lbs tomatoes,
peeled and chopped or left whole
1 Tbsp bottled lemon
juice
1/2 tsp coarse pickling
salt per pint
1/2 tsp granulated
sugar per pint
How to can
1. Place peeled tomatoes
in a large pot. Add just enough water to cover tomatoes.
2. Bring to a boil.
Boil for 5 minutes.
3. Add lemon juice,
salt and sugar to each pint of tomatoes.
4. Pour tomatoes into
hot sterilized jars. Fill to within 1/2 inch of the top rim.
5. Boil lids according
to package directions.
6. Wipe jar rim. Put
on lid and ring and tighten.
7. Fill a large pot
with water to cover jars by 2 inches.
8. Put rack or towel
on bottom of pot. Add jars. Cover and bring to a boil. Keep boiling
for 35 minutes for pint-sized jars and 45 minutes for quart-sized
jars.
9. Cool for 24 hours.
Store in a cool, dark place.
Peeling Tomatoes
How to peel tomatoes
1. Fill a pot of water
and bring to a boil. Fill a large bowl with ice cubes and cold
water.
2. Submerge tomatoes
in pot of boiling water for 30 to 60 seconds.
3. Remove tomatoes
and place into ice water right away.
4. Slip tomato skins
off.
© The New Thrifty
Kitchen
reprinted with permission
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