Tomatoes - Packed In Own Juice (Canning)

1. 1

   Place tomatoes in a wire basket and lower into a large saucepot of boiling water.

2. 2

   Blanch tomatoes 30 to 60 seconds or until skins start to crack.

3. 3

   Remove from boiling water.

4. 4

   Dip immediately into cold water.

5. 5

   Slip off skins; trim away any green areas; cut out core.

6. 6

   Leave tomatoes whole or cut into halves or quarters.

7. 7

   Add 1 tablespoon of bottled lemon juice to each pint jar, or 2 tablespoons of bottled lemon juice to each quart jar.

8. 8

   Pack tomatoes into hot jars, pressing gently on tomatoes until the natural juice fills the space between tomatoes, leaving 1/2 inch headspace.

9. 9

   Add 1/2 teaspoon salt to each pint jar, or 1 teaspoon of salt to each quart jar, if desired.

10. 10

    Remove air bubbles.

11. 11

    Adjust two-piece caps.

12. 12

    Process pints and quarts 1 hour and 25 minutes in a boiling-water canner.

* Per serving · 4 servings · Values may vary.

No additional tips available.