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Canned Tomatoes

Budget.Gourmet's picture
  Firm tomatoes 20 Pound (ripe)
  Salt 7 Teaspoon
  Lemon juice 7 Tablespoon

Plunge tomatoes into boiling water for 15 seconds, then plunge into ice water.
Remove and peel.
Leave whole or quarter.
Fill sterilized jars with the tomatoes, pressing down until they yield juice and fill in the spaces.
Fill to within 1/2-inch of the top.
Run a knife down side of jars in several places to remove air bubbles.
Add salt and lemon juice to each quart.
Wipe rims and seal jars, tightening bands securely.
Place jars on the rack in hot water bath, covered by one or two inches of water.
Cover and bring to boiling.
Boil gently for 45 minutes.
Remove jars and place on wire racks to cool.
Check seals.
Store in a cool, dark, dry place.

Recipe Summary

Difficulty Level: 
Very Easy

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 20 Calories from Fat 2

% Daily Value*

Total Fat 0.22 g0.33%

Saturated Fat 0.03 g0.15%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 166.9 mg7%

Total Carbohydrates 4 g1.4%

Dietary Fiber 1.3 g5.2%

Sugars 2.9 g

Protein 0.96 g1.9%

Vitamin A 18% Vitamin C 23.8%

Calcium 1.1% Iron 1.6%

*Based on a 2000 Calorie diet


Canned Tomatoes Recipe