Tomatoes Packed in Own Juice
2-1/2 to 3-1/2 pounds ripe tomatoes (about 8 to 11 medium) per quart
Water
Lemon juice
Salt, optional
Wash tomatoes. Dip in boiling water 30 - 6o seconds. Immediately dip in cold water. Slip off skins. Trim away any green areas and cut out core. Leave tomatoes whole or cut into halves or quarters.
Add 2 tablespoons lemon juice to each hot quart jar. Add 1 tablespoon lemon juice to each hot pint jar.
Pack tomatoes in hot jars until space between tomatoes fills with juice leaving 1/2 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired. Remove air bubbles.
Process filled jars in a boiling water canner 1 hour and 25 minutes for pints and quarts. (Add 1 additional minute of water bath for every 1000 feet above sea level.) Remove jars and cool.
Recipe from FreshPreserving.com / Picture from The-Dogs-Breakfast.com
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