Canned Tomatoes
(cut-up in Chunks)
First decide if you want to leave the skin on your tomatoes and just run through blender when you want juice or not.
OR
You can dunk your tomatoes in hot water for a few minutes, and then into cold water, to peel easily.
Then core and 1/4 the tomatoes (coring means take out the stem area that goes in to the tomato - just take your knife and insert into tomato and cut in a circle).
Pack tomato chunks into canning jars tightly so that the tomatoes juice then you won't have to add as much water.
Then add 1/2 tsp of canning salt per pint - 1 tsp. canning salt per quart. Pour boiling water over the tomatoes to 1/2 inch from the top of the jar.
Seal with lid and rim and process in hot water bath for 35 minutes.
Published by Mary Wensing Dvorachek
I'm glad to be back sharing recipes and articles. View profile
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10 Comments
Post a CommentEnjoy Pattie, let me know how the family likes it. Hugs Mary
Never tried but would love to, thanks!!!
Enjoy Angel and Char, they are so easy to can, it it goes much faster than making juice and running it through a seive, plus you get the fiber one needs. Hugs Mary
My husband would love these.
Thank you Bandit for your comment, and Susie welcome back to the states. Hugs Mary
Back up and running. Susie.
Thanks:)
Hi Carol, Lisa and Norman, canning is not that difficult. It looks harder than it actually is. It is like anything the first time is harder, and once you get a routine, it goes fast. Plus the food taste so much better than store bought. Hugs Mary
Would love to try canning one day~ Great info!
Never tried canning before. Maybe one day...