Canning Tomatoes Recipes

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CANNING TOMATOES



Canning Tomatoes image

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 6 one-quart jars

Number Of Ingredients 3

18 pounds ripe tomatoes
2 tablespoons salt
12 fresh basil leaves

Steps:

  • Bring a large pot of water to a boil, and blanch tomatoes, in batches, for 30 seconds. When cool enough to handle, peel, core, and halve. Work over a strainer set over a bowl to catch the juices, and remove the seeds.
  • Add 1 teaspoon salt and 2 basil leaves to each jar. Place tomatoes, cut sides down, in jars. Use a knife or spatula to remove air bubbles or extra space. Press down on the tomatoes to compact, and fill jars with the reserved tomato juice to within 1/2 inch of the rim. Wipe the rim, put on a hot lid and screw top, and transfer jars to the hot water. Repeat until all jars are filled and water covers them by 1 to 2 inches. Bring water to a boil, cover, and process for 45 minutes. Remove jars from pot, and let cool 24 hours. Test seals.

CANNING TOMATOES



Canning Tomatoes image

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]

Provided by Lali8752

Categories     Vegetable

Time 40m

Yield 1-15 quarts

Number Of Ingredients 2

tomatoes
canning salt (1 tsp. per quart)

Steps:

  • 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.

Nutrition Facts :

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