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Cold Packing Tomatoes

We've been cold packing our tomatoes for 18 years and they taste
great. Mostly now we use paste-size tomatoes for canning because
they hold their texture much better than regular. But we've also
used slicer tomatoes.

Cold Pack Tomatoes

Peel tomatoes and cut into chunks. (we let the cut pieces go right
into the canning jar). Pack them down somewhat with a wooden
plunger or your hand, so that some juices run - but don't smash
them flat. Fill to within 1/2 inch of the jar rim. Top with 1/2
tsp citric acid or 2 T lemon juice. Run a non-metal spatula around
the inside of the jar to remove air bubbles. Clean jar rim. Top
with your lid, tighten it, and process in a B-W bath for 45 minutes
(industry standard now calls for 85 minutes I think, but really.)

Helpful hint: we sterilize our jars in the canner while the water
is heating. If you pack one jar of tomatoes at a time, the jar
often stays hot enough to put right back into the canner. If not,
sit the jar in a separate pot of hot water to warm it.


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