Canned Tomatoes (For Low Acid Varieties)

1. 1

   Wash, peel, core and remove seeds of tomatoes to be processed.

2. 2

   Pack prepared tomatoes into hot, sterilized, 1 Ltr. pickling jars.

3. 3

   Fill jars with hot tomato juice or water leaving 1/2 inch headspace.

4. 4

   Dissolve 1 Tbsp of pickling salt and 1/2 tsp of citric acid into 1 Tbsp of boiling water and add to 1 Ltr jar and seal.

5. 5

   Repeat this mixture for each jar.

6. 6

   Citric acid is inexpensive and is available in crystals at drug stores.(Do not use a substitute such as lemon or lime juice).

7. 7

   Process jars in a boiling water bath for 60 minutes.

8. 8

   Remove and let cool.

9. 9

   Store in cool dark place.

* Per serving · 4 servings · Values may vary.

No additional tips available.