Canned Tomatoes Recipe
Ingredients
| Ripe tomatoes | 15 Pound | |
| Salt (1/4 teaspoon for each pint; 1/2 teaspoon for each quart) | ||
Directions
Peel tomatoes.
Cut out stem ends and cores.
Pack small or medium tomatoes whole; cut large tomatoes in quarters or eighths.
Scrape out seeds with spoon, if desired.
For raw pack, pack tomatoes into hot, clean jars, pressing gently; leave 1/2-inch headspace.
Add salt.
For hot pack, bring tomatoes to a boil; stir constantly but gently.
Pack hot tomatoes into hot, clean jars; leave 1/2-inch headspace.
Add salt.
Prepare lids according to manufacturer's directions.
Wipe jar rim.
Adjust lid on jar.
Process raw pack tomatoes in boiling water bath 35 minutes for pints; 45 minutes for quarts.
Process hot pack tomatoes in boiling water bath for 10 minutes for pints and quarts (start timing raw or hot pack when water returns to boil).
Cut out stem ends and cores.
Pack small or medium tomatoes whole; cut large tomatoes in quarters or eighths.
Scrape out seeds with spoon, if desired.
For raw pack, pack tomatoes into hot, clean jars, pressing gently; leave 1/2-inch headspace.
Add salt.
For hot pack, bring tomatoes to a boil; stir constantly but gently.
Pack hot tomatoes into hot, clean jars; leave 1/2-inch headspace.
Add salt.
Prepare lids according to manufacturer's directions.
Wipe jar rim.
Adjust lid on jar.
Process raw pack tomatoes in boiling water bath 35 minutes for pints; 45 minutes for quarts.
Process hot pack tomatoes in boiling water bath for 10 minutes for pints and quarts (start timing raw or hot pack when water returns to boil).
Chef
