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  Firm ripe tomatoes 15 Pound (Select Tomatoes Of About The Same Size)
  Salt To Taste (0.25 Teaspoon For Each Pint; 0.5 Teaspoon For Each Quart)

Peel tomatoes.
Cut out stem ends and cores.
Pack small or medium tomatoes whole; cut large tomatoes in quarters or eighths.
Scrape out seeds with spoon, if desired.
For raw pack, pack tomatoes into hot, clean jars, pressing gently; leave 1/2-inch headspace.
Add salt.
For hot pack, bring tomatoes to a boil; stir constantly but gently.
Pack hot tomatoes into hot, clean jars; leave 1/2-inch headspace.
Add salt.
Prepare lids according to manufacturer's directions.
Wipe jar rim.
Adjust lid on jar.
Process raw pack tomatoes in boiling water bath 35 minutes for pints; 45 minutes for quarts.
Process hot pack tomatoes in boiling water bath for 10 minutes for pints and quarts (start timing raw or hot pack when water returns to boil).

Recipe Summary

Side Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1225 Calories from Fat 114

% Daily Value*

Total Fat 14 g20.9%

Saturated Fat 1.9 g9.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 727.8 mg30.3%

Total Carbohydrates 267 g88.9%

Dietary Fiber 81.6 g326.6%

Sugars 178.9 g

Protein 60 g119.7%

Vitamin A 1133.6% Vitamin C 1440.1%

Calcium 68.1% Iron 102.1%

*Based on a 2000 Calorie diet

Canned Tomatoes Recipe