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Canned Tomatoes

2 1/2 pounds tomatoes per quart - (to 3 1/2 lbs)
packaged citric acid or bottled lemon juice
salt (optional)

Note: Because the acid in tomatoes varies, they take special handling
to proce ss in a hot-water bath. Never tinker with the amount of
citric acid or lemon juice, and use bottled, not fresh lemon juice
(fresh can vary in the amount of acid, so bottled is more reliable).
The amount of acid and the processing times vary according to how
densely the tomatoes are packed, so choose a recipe that matches
the type of pack you are using. In this version, cooked tomatoes
are packed with water and citric acid or lemon juice.

Wash jars and bands in hot, soapy water. Cover lids with hot water
according to package directions. Place jars on rack in deep pot
of boiling water. Turn off heat and let jars stand at least 10
minutes or until ready to use.

Wash tomatoes. Place in boiling water for 30 to 60 seconds, then
put in ice water to loosen skins. Peel, core and remove any green
spots from tomatoes. Leave tomatoes whole or cut into halves or
quart ers.

Place tomatoes in a saucepan; add just enough water to cover. Boil
tomatoes gently for 5 minutes.

Add 1/2 teaspoon citric acid or 2 tablespoons bottled lemon juice
per quart jar, or 1/4 teaspoon citric acid or 1 tablespoon bottled
lemon juice per pint jar. Pack tomatoes into hot jars, leaving
1/2-inch headspace.

Ladle hot cooking liquid or boiling water over tomatoes, leaving
1/2-inch headspace. Add 1 tablespoon salt to each quart jar or
1/2 teaspoon salt to each pint jar, if desired. Remove air bubbles
with a no nmetallic spatula.

Adjust two-piece caps. Place jars on rack in deep pot of water.
Cover and bring water to a boil. Process pints for 40 minutes,
quarts for 45 minutes.

Remove jars from hot water and place on dish towels. Let stand
several hours or overnight. Check seals.


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