Tomatoes - Packed in Own Juice (Canning)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
YIELD: 1 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place tomatoes in a wire basket and lower into a large saucepot of boiling water.
  • Blanch tomatoes 30 to 60 seconds or until skins start to crack.
  • Remove from boiling water.
  • Dip immediately into cold water.
  • Slip off skins; trim away any green areas; cut out core.
  • Leave tomatoes whole or cut into halves or quarters.
  • Add 1 tablespoon of bottled lemon juice to each pint jar, or 2 tablespoons of bottled lemon juice to each quart jar.
  • Pack tomatoes into hot jars, pressing gently on tomatoes until the natural juice fills the space between tomatoes, leaving 1/2 inch headspace.
  • Add 1/2 teaspoon salt to each pint jar, or 1 teaspoon of salt to each quart jar, if desired.
  • Remove air bubbles.
  • Adjust two-piece caps.
  • Process pints and quarts 1 hour and 25 minutes in a boiling-water canner.
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