|2½ pounds||To 3-1/2 lb; Makes 1 quart|
You'll need all the basic equipment for boiling water bath canning 2-½ to 3-½ lbs fresh tomatoes yields 1 quart canned 30 pounds (1 lug) yields 10 quarts 53 pounds (1 bushel) yields 15 to 20 quarts 1. Choose fresh, firm, red-ripe perfect tomatoes. Be sure they have no black spots, cracks, or soft spots. Imperfections could harbor microorganisms that are harmful. Prepare only enough tomatoes at one time for 1 canner full.
2. Organize and prepare equipment and work area.
3. In a large saucepan heat several inches of water to boiling. Use a slotted spoon, wire basket, colander, or strainer, dip tomatoes into water for 1 minute to loosen the skin. Then dip into cold water. Slip off the skins.
4. Cut out the core. Leave the tomatoes whole or cut in half or quarters.
5. COLD PACK: Pack the tomatoes into the jars, pressing each one gently into jar so that juice rises around it keeping air bubbles from forming. Fill jars only to within ½ inch of top to leave room for expansion during processing without popping off lids. By gently pressing down the tomatoes as you go, you should create enough juice so that you do not need to add any water to finish filling the jar.
If any air bubbles remain after jar is filled, use non-metal thin tool down side of jar to release bubbles. HOT PACK: Cut the tomatoes into quarters into a large pan. Heat them to boiling and boil 5 minutes, stirring constantly. Pack into hot pint or quart jars to within ½ inch of tops. If desired, season with ½ teaspoon salt for pints, 1 teaspoon for quarts, or with 2 teaspoons of sugar salt mixture. Run a slim, non metal tool down the inside of each jar to release air bubbles. Add hot liquid to both cold and hot packed tomatoes, if needed, to fill to within ½ inch of the tops.
7.Carefully wipe rim of jar with clean damp cloth to make sure it is very clean before putting on lids and bands.
8. Put on lids and screw bands as manufacturer directs.
9. Process in a boiling water bath 35 minutes for cold packed pints or 45 minutes for cold packed quarts. 10 minutes for hot packed pints, or 15 minutes for hot packed quarts.
10. Follow basic steps for boiling water bath canning, 10 through 19.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 10-09-95
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