Canning Tomatoes
20 to 24 pounds tomatoes, allow 2 1/2 to 3 1/2 pounds tomatoes per quart
lemon juice,1 tablespoon for each pint or 2 tablespoons for each quart
Wash firm unblemished tomatoes. Dip in boiling water for 30 seconds or until
skins start to split. Dip in cold water; remove skins and cores.
Place a wide mouth funnel in a hot clean pint or quart canning jar. Ladle whole
or halved tomatoes into the jars along with any juices from preparing the
tomatoes. Add 1 tablespoon lemon juice to each pint jar or 2 tablespoons lemon
juice to each quart jar. Add boiling water, leaving 1/2-inch head space.
Remove funnel; wipe the jar rims and adjust lids. Process full jars in a boiling
water canner 40 minutes for pints; 45 minutes for quarts. Begin timing when
water returns to boiling.
Makes about 7 quarts or 12 to 14 pints.
Calories 14, Fat 0 g, Sodium 5 mg, Carbohydrate 3 g, Fiber 1 g.