TOMATOES - PACKED IN OWN JUICE (CANNING)
Make and share this Tomatoes - Packed in Own Juice (Canning) recipe from Food.com.
Provided by Mrs. Hughes
Categories Vegetable
Time 2h30m
Yield 1 quarts
Number Of Ingredients 3
Steps:
- Place tomatoes in a wire basket and lower into a large saucepot of boiling water.
- Blanch tomatoes 30 to 60 seconds or until skins start to crack.
- Remove from boiling water.
- Dip immediately into cold water.
- Slip off skins; trim away any green areas; cut out core.
- Leave tomatoes whole or cut into halves or quarters.
- Add 1 tablespoon of bottled lemon juice to each pint jar, or 2 tablespoons of bottled lemon juice to each quart jar.
- Pack tomatoes into hot jars, pressing gently on tomatoes until the natural juice fills the space between tomatoes, leaving 1/2 inch headspace.
- Add 1/2 teaspoon salt to each pint jar, or 1 teaspoon of salt to each quart jar, if desired.
- Remove air bubbles.
- Adjust two-piece caps.
- Process pints and quarts 1 hour and 25 minutes in a boiling-water canner.
Nutrition Facts : Calories 204.3, Fat 2.3, SaturatedFat 0.5, Sodium 56.8, Carbohydrate 44.5, Fiber 13.6, Sugar 29.9, Protein 10
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