Canned Tomatoes

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Every time I set out to make tomatoes, I have to hunt down my recipe – which is ironic because the only thing I need the recipe for is to remember how much lemon juice, salt & sugar I need! Since it frosted in September, I picked all of my green tomatoes (& the little baby ones) & placed them in my garage to ripen. Today I may have finished my last batch! I’ll post a photo once they come out of the canner.

Here’s my basic recipe:
Lemon juice

Place tomatoes in boiling water for 30-60 seconds or until the skins split. Immediately dip into cold water. Use sharp knife to cut out the stem & peel off the skin. Cut off any discolored or bruised portions.

Pack into warm sterile quart jars.
Add 2 Tablespoons lemon juice, 1 teaspoon salt & 1 teaspoon sugar to each jar. Add boiling water, filling within a 1/2 inch of the top of the jar. Insert a non-metalic instrument, (ie. wooden spoon handle etc.) between the tomatoes & the jar to release any air bubbles.

Wipe the jar rim with a clean damp paper towel.

Place heated lid & ring on jar, screwing on until fingertip tight.

Process for 60 minutes in boiling water bath, or 15 minutes in pressure canner with 15 lbs weight (high altitude times & weight).

Remove from water & cool for 12-24 hours on towel on counter before moving.

Source Recipe:

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