Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Preserving >> Canned Tomatoes 01

Print this Recipe    Canned Tomatoes 01

Canned Whole Tomatoes

2.5 to 3.5 pounds tomatoes per quart
bottled lemon juice or citric acid
salt (optional)

Select fresh, firm, ripe, tomatoes. Wash thoroughly and drain.
Place tomatoes in a wire basket and lower into a sauce pot of
boiling water. Remove after 30 seconds and dip into cold water.
Remove core, skin, and any green spots. Add water to cover. Boil
tomatoes for 5 minutes.

Pack into hot jars, leaving 1/2 inch head space. Add 1/2 teaspoon
citric acid, or 2 tablespoons lemon juice, per quart (1/4 teaspoon
/ 1 tablespoon 1 per pint.). Add 1 teaspoon salt to each quart
(1/2 teaspoon per pint), if desired. Remove air bubbles with a
non-metallic spatula. Adjust caps. Process pints 40 minutes,
quarts 45 minutes, in boiling water bath.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.