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Canning Tomatoes
Ingredients
- 10 pounds tomatoes (this will yield about 7 pints)
- Lemon juice (about 7 tablespoons) – bottled is fine
- Pickling salt
- Pint jars (either small mouth or wide mouth is fine)
- Lids and rings
- Water bath with rack
Home-canned tomatoes have been a family tradition for many generations. The process lets you enjoy the flavor of summer just a little bit longer.
Why Try? In the middle of the winter, you can use the tomatoes to make a fresh spaghetti sauce, lasagna, chili, or other tomato-based meals and enjoy that fresh garden taste.
Foodie Byte: If the jar doesn't seal during the canning process, simply put it in the refrigerator and use within a week.
Preparation
- Sterilize jars and seals.
- Have two pots of boiling water and one bowl of ice water ready.
- Put clean tomatoes in boiling water for 30-45 seconds, and then plunge them into ice water. The tomatoes will be easy to peel as a result.
- Peel tomatoes and cut out cores or bad spots.
- Put tomatoes in jars.
- Add 1 tablespoon of lemon juice per pint.
- Add 1/4 teaspoon of pickling salt per pint.
- Add boiling water to the jar leaving 1/4 inch of headroom. Remove air bubbles.
- Wipe the rim of the jar, place sterilized seal on jar, and tighten the ring.
- Place jars in water bath for 35 minutes (time depends on altitude – more time for higher altitudes).
- Remove jars and let stand for at least 24 hours. Remove rings (optional) and store. If the jar did not seal, place it in refrigerator and use within a week.
Nutritional Information
Calories 35, Carbohydrates 7g, Fat 0.02g, Fat Calories 0.14, Fiber 1g, Protein 1g, Sodium 285mg. Daily Values: Calcium 27.22mg 3%, Phos 0.53mg 0%, Panto 0.01mg 0%, Biotin 0.02mcg 7%, Magnesium 0.4mg 0%, Iron 0.97mg 5%, Vitamin C 58%, Vit E-a-Toco 0%, Vitamin A 27%. Percent Daily Values are based on a 2,000 calorie diet.
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