Canning Tomatoes
Fill large pot with
water. Let water come to a rolling boil.
Drop tomatoes in water for 1 minute,
then remove to cold water,
to prevent additional cooking.
Peel and core
tomatoes.
Fill jars with whole tomatoes, or cut into
quartered pieces,
pressing until spaces are full, leaving 1/2
inch headspace.
Add 1 tablespoon lemon juice per pint and 2
tablespoons per quart.
Add 1 teaspoon canning salt to quarts, and 1/2
teaspoon to pints.
Lemon juice must be added to insure safety
against
botulism. Adjust lids and bands and process
in a boiling water canner for 45 to 50
minutes.
Happy Canning..........Chefbetty
