4-6 pounds tomatoes, blanched, cored, and peeled
2 tablespoons bottled lemon juice
2 tablespoons white vinegar
1 tablespoon salt
2 (1 quart) Canning Jars with new lids
Place tomatoes in a large saucepan, sprinkle with salt,
and cover completely with water. Bring to a boil and let cook for 5 minutes.
Sterilize jars and lids as per manufacture directions. Remove one at a time
when ready to fill. Add 1 tablespoons lemon juice and 1 tablespoon white
vinegar to each quart. Scoop tomatoes into the jars filling within 1/2 inch,
then ladle the hot cooking liquid into the hot sterilized jars, filling to
within 1/4 inch of the top. Wipe rims with a clean damp cloth and seal jars
with lids and rings. Process in a boiling water bath (making sure water level
is 1 inch over the top of the jars) for 10
minutes. Remove from water bath and allow to cool on the
counter.
*Note: Use these home-canned tomatoes in your favorite
sauce or soup for a taste of summer throughout the year. I like to make as many
as I can at once but this is a small batch recipe to get you started, just
double or triple the recipe for the amount of jars you want to make.
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