Now you can get that fresh tomato taste all year long. Join Allison on this short canning adventure. She will be using a cold-pack method.
10 Pound ((this will yield about 7 pints))
7 Tablespoon (can use bottled also)
2 Tablespoon (about 1/4 teaspoon per pint)
1.Sterilize the jars and seals by placing them in boiling water for some time.
2.Keep two pots of boiling water and one bowl of ice water ready.
3.Place clean tomatoes in boiling water for 30-45 seconds, and then plunge them into ice water. This makes the peel come out easily
4.Peel the tomatoes and cut out the cores or bad spots.
5.Put the tomatoes in jars.
6.Now add 1 tablespoon of lemon juice per pint.
7.Also add 1/4 teaspoon of pickling salt per pint.
8.Add boiling water to the jar leaving 1/4 inch of headroom. Remove air bubbles.
9.Wipe the rim of the jar, place sterilized seal on jar, and tighten the ring.
10.Place jars in water bath for 35 minutes (time depends on altitude – more time for higher altitudes).
11.Remove jars and let stand for at least 24 hours.
12.Remove rings (optional) and store. If the jar did not seal, place it in refrigerator and use within a week.
13.Use this to make fresh spaghetti sauce, lasagna, chili, or other tomato-based meals and enjoy that fresh garden taste.