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]
My Private Note
- 1Dip tomatoes in boiling water for 30 seconds or so.
- 2Take out and immediately put into iced water.
- 3I fill one side of the sink with the ice water, use the other side to drain them.
- 4This helps to get the skins off.
- 5Remove core and skins and cut in half or if large tomato cut into quarters.
- 6pack them tightly into jars.
- 7Add one Teaspoon canning salt to each Quart.
- 8set in water bath and process for 30 minutes.
- 9let cool.
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Nutritional Facts for Canning Tomatoes
Serving Size: 1 (0 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 0.0
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.0 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.0 g