Made This Recipe? Add Your Photo
You can use this recipe to can any amount. I sometimes do only 1 quart (if that's all the ripe tomatoes I have on hand). I have been making this recipe for almost 40 years and my Mother and Grandmother did it the same way for many, many years, and my Mother-in-law has been doing it this way for almost 70 years. While some folks advocate adding acids, I don't do this. I never have and never will put lemon juice in my tomatoes. I put a teaspoon of canning salt in each quart PERIOD. I have yet to "lose" a jar of tomatoes and nobody has ever gotten sick or died from them either. You can be assured that this recipe is tested, tried and true. [Editor's Note: recipe was updated to use cold pack method 6/27/03]
- Dip tomatoes in boiling water for 30 seconds or so.
- Take out and immediately put into iced water.
- I fill one side of the sink with the ice water, use the other side to drain them.
- This helps to get the skins off.
- Remove core and skins and cut in half or if large tomato cut into quarters.
- pack them tightly into jars.
- Add one Teaspoon canning salt to each Quart.
- set in water bath and process for 30 minutes.
- let cool.