Canned Tomatoes
Preparation
1
Wash tomatoes. Scald in boiling water long enough to remove peel. (1/4 minute). Plunge into cold water. Peel, core, quarter and firmly pack into jars to within 1/2 inch of top. (Add no liquid.) Add 1/2 teaspoon salt to each pint jar. Put on cap, screw band firmly tight. Process in boiling water bath.
2
Pints 35 minutes. Quarts 45 minutes.
3
Pints 45 minutes. Quarts 55 minutes.
4
Alternately, process pints 10 minutes in pressure canner, quarts for 15 minutes at 10 lbs. pressure. Do not use a pressure saucepan (or if you do, add 20 additional minutes.)
Tools
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Yield:
4.0 servings
Added:
Friday, December 11, 2009 - 3:22am
